Potato and zucchini frittata
A potato zucchini frittata is a thick, sliceable egg dish cooked in one pan. Tender potato, onion and zucchini are set in eggs under a layer of melted cheddar. It takes 30 minutes and keeps well for lunch the next day.
- 30 minTotal time
- 2Servings
- 480kcal / serving
- 25 gProtein
The science: why this works
Why the potato cooks first
Potato takes much longer to soften than zucchini or egg. Cooking it for 10 minutes before anything else lets it become tender. Cutting it small and even helps all the pieces cook at the same speed.
Learn: Cut food the same size →Why the frittata cooks on low with a lid
Low heat sets the egg gently so the frittata stays tender and does not burn on the bottom. The lid traps steam, which cooks the top without needing a flip. After 10 minutes the middle is fully set.
Learn: Cook eggs gently →Why waxy or all-purpose potatoes work well
Waxy potatoes hold their shape when cooked, so the pieces stay intact in the egg. Floury potatoes can crumble and turn mushy. A firm, creamy bite makes the frittata better.
Learn: Waxy and floury potatoes →Potato and zucchini frittata
30 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Cut the potato into small, even cubes so it softens in 10 minutes.
- Check the middle with a knife, because it should show no liquid egg.
- Let the frittata rest for a few minutes before slicing so it holds together.
Swaps
- Swap zucchini for bell pepper or spinach, cooking spinach until it is wilted first.
- Swap cheddar for feta or parmesan for a saltier flavor.
- Swap the potato for sweet potato, which cooks slightly faster and tastes sweeter.
Storing and reheating
Cool the frittata and refrigerate it in a covered container for up to 4 days. Eat it cold or reheat slices until hot all the way through, reaching 165°F (74°C). It does not freeze well.
Potato and zucchini frittata: questions
Can you make a frittata without an oven?
Yes, this recipe cooks entirely on the stovetop. A lid traps steam and sets the top of the eggs on low heat. No flipping or oven is needed.
How do you know when a frittata is done?
The center should be firm, with no liquid egg on top, and the edges pulled slightly from the pan. A knife poked in the middle should come out clean. This takes about 10 minutes on low.
Why is my frittata watery?
Zucchini and other vegetables release water as they cook. Cook them until soft and let extra liquid evaporate before adding the egg. Also be sure to cook the egg until fully set.
Can I eat frittata cold?
Yes, frittata is delicious cold or at room temperature. Keep it in the fridge until you are ready to eat and finish within 4 days. It packs well for lunch.
