Zucchini and Potato Frittata: A Simple and Delicious Recipe
Looking for a hearty and healthy dish that’s easy to make? This Zucchini and Potato Frittata blends creamy potato, fresh zucchini, and melty cheese into a comforting meal perfect for breakfast, lunch, or dinner. Whether you decide to add white ham or tuna or keep it vegetarian, this frittata is sure to please everyone at the table.
Ingredients:
- 3 fresh zucchini (approx. 600 g)
- 3 large potatoes (approx. 600 g)
- 2 eggs
- 100 g white ham or tuna (or leave it out for a veggie version)
- 150 g well-drained mozzarella (approx. 5 oz)
- 50 g grated parmesan cheese (approx. 1.75 oz)
- 20 g breadcrumbs (approx. 0.7 oz)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
Directions:
- Peel, cut, and boil the potatoes in salted water until tender. Once cooked, drain and mash them into a smooth puree.
- Wash and grate the zucchini using a coarse grater. To remove excess moisture, wring them out thoroughly in a clean tea towel.
- In a large bowl, combine the potato puree, grated zucchini, eggs, parmesan cheese, salt, pepper, and nutmeg. Fold in the diced mozzarella and ham if using.
- Grease a non-stick pan with a little olive oil and sprinkle it with breadcrumbs. Pour in the mixture, compact it, and cover.
- Cook over low heat for 15 minutes. To flip the frittata, place a plate over the pan and turn it over. Cook for an additional 10 to 12 minutes until gold and cooked through.
How to Serve Zucchini and Potato Frittata
This delightful frittata serves well as is or can be paired with a simple green salad or crusty bread for a more filling meal. Enjoy it warm or allow it to cool and serve at room temperature for a wonderful picnic option. Store leftovers in the fridge for a couple of days and reheat for a quick, delicious snack!