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Zucchini and Potato Frittata

This Zucchini and Potato Frittata combines sautéed zucchini, onions and potatoes with eggs, a big splash of cream, and parmesan cheese for an easy and delicious meal any time of the day!

They’re heeere!! Can you believe that it’s zucchini season again? I just harvested my first few beautiful zucchini, and this yummy frittata is the first thing that I made!

So here’s the deal: I love omelets, but I don’t always love making them. Although I’m totally into the runny yolks of sunny-side-up and soft-boiled eggs, when it comes to omelets (and scrambled eggs), I don’t want to see any wet eggs.

That means I always end up trying to flip my omelet so that the top side gets cooked. Sometimes it works, and sometimes it doesn’t. More often than not, I end up with scrambled eggs.

This is why I LOVE frittatas. You just pour the eggs over the fillings in the pan, cook for a few minutes on the stove top to set up the bottom and edges, and then finish cooking in the oven. No flipping and so much easier!

Another reason to love frittatas? They’re an inexpensive and versatile meal. You can add any combination of veggies, cheeses and/or meats (and it can be a great way to clean out the refrigerator!).

The leftovers reheat very well, so if you’re making this Zucchini and Potato Frittata (which makes 6 servings) for just yourself, the two of you, or a very small family, you can have another meal or two later in the week!

two pieces of zucchini and potato frittata on a white plate

What’s the difference between an omelet and a frittata?

Generally, with an omelet, you fold the fillings inside the cooked eggs. With a frittata, you combine the fillings with the eggs and cook them together – no folding involved – more like a crustless egg pie.

An omelet is cooked completely on the stove top, while a frittata is started on the stove top and finished in the oven.

Also, while an omelet is usually a single serving and you make one at a time, a frittata can serve one or several people depending on how big you make it!

Ingredients you need:

  • Olive oil
  • Butter
  • Potatoes
  • Zucchini
  • Onions
  • Eggs
  • Heavy cream
  • Shredded Parmesan cheese
  • Salt and pepper

How to make it:

two images showing the steps to make zucchini and potato frittata
two images showing the steps to make zucchini and potato frittata
two images showing the steps to make zucchini and potato frittata
two images showing how to make a zucchini and potato frittata
two images showing how to make a zucchini and potato frittata
one image showing how to make a zucchini and potato frittata

Tips & Tidbits:

  • You need to use a pan that is oven-safe and broiler-safe – including the handle. I use either a cast-iron skillet or a hard-anodized aluminum pan with a metal handle.
  • If you want to use a nonstick pan, please be aware that some nonstick pans are not oven-safe or broiler-safe, so be sure to watch out for that.
  • I use a 10-inch skillet because I like a taller frittata. You can use a larger skillet (like a 12-inch) if that’s all you have. The frittata will just be thinner. Also, the cooking time will likely be a little shorter.
  • Safety Tip: As soon as you take the pan out of the oven, put a hot pad or oven mitt over the handle and keep it there so that you don’t accidentally grab the hot handle later and burn yourself. I learned this lesson the hard way…several times.
  • Season everything with salt and pepper to taste as you go – potatoes, zucchini, and eggs! A well-seasoned frittata will be absolutely delicious. A not-well-seasoned frittata will be bland and disappointing. Remember that the Parmesan cheese will add a bit of saltiness.
  • Don’t overcook your frittata! Cook it just until the center is set and the top is lightly golden brown. A frittata should be fluffy, moist and almost custardy – not dry, rubbery or crumbly.
  • I love the richness that heavy cream gives this frittata, but you could also use half-and-half or whole milk.
  • I prefer using freshly shredded Parmesan cheese rather than pre-grated Parmesan because the shredded cheese melts and combines with the eggs much better – and I always sprinkle a little extra on top right before serving. Pretty and delicious!
two pieces of zucchini and potato frittata sprinkled with shredded parmesan cheese on a white plate with a fork

Frittatas are not just for breakfast or brunch. They also make a mighty fine simple lunch or dinner (great for Meatless Mondays), and they pair up just as well with salad and wine as they do with toast and coffee!

Looking for more zucchini recipes? Check out the list below. I’ll also be posting a few more very soon.

I hope you try this recipe for Zucchini and Potato Frittata and love it as much as I do. Thanks for visiting today!

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Zucchini and Potato Frittata

This Zucchini and Potato Frittata combines sautéed zucchini, onions and potatoes with eggs, a big splash of cream, and parmesan cheese for an easy and delicious meal any time of the day!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 6
Estimated Calories: 281

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 2 cups peeled and cubed potatoes, ¼-inch cubes
  • salt and pepper, to taste
  • 3 cups sliced zucchini, quarter-moon-shaped, ⅛ inch thick
  • 1 cup diced onions
  • 8 large eggs
  • cup heavy cream
  • ½ cup freshly shredded Parmesan cheese, plus extra for garnish if desired

Instructions

  • Preheat the oven to 350°F.
  • In a 10-inch oven-safe and broiler-safe skillet over medium-low heat, melt the olive oil and 1 tablespoon of the butter. Add the potatoes; season with salt and pepper. Cook, stirring frequently until the potatoes are almost softened and lightly golden, about 8 to 10 minutes (note: they will continue cooking in the next step).
  • Add the remaining tablespoon of butter to the skillet along with the zucchini and onions; season with salt and pepper. Cook, stirring frequently, until the onions and potatoes have softened and the zucchini is crisp-tender, about 8 to 10 minutes.
  • In a large bowl, whisk together the eggs, the heavy cream, and some salt. Pour the egg mixture into the pan with the vegetables. Give the pan a gentle shake, if needed, to evenly distribute the eggs.
  • Cook over medium-low heat just until the edges are beginning to set, about 3 to 4 minutes.
  • Sprinkle the shredded Parmesan cheese evenly over the top of the eggs.
  • Bake in the center of the oven for 10 minutes or until the eggs are almost completely set (they should be mostly firm around the edges at this point but still be just slightly jiggly and wet in the center).
  • Leave the pan in the center oven and turn on the broiler. Broil for 5 minutes or just until the eggs are completely set (no more jiggle or wetness) and the top is very lightly golden brown. Keep a very close eye on it at this point, and be careful not to overcook!
  • Remove the pan from the oven and allow the frittata to rest for 5 to 10 minutes.
  • Slice the frittata into 6 wedges and serve. Sprinkle with extra Parmesan cheese, if desired.

Notes

  • I love the richness that heavy cream gives this frittata, but you could also use half-and-half or whole milk.
  • You can use a larger skillet (like an 11-inch or 12-inch) if that’s all you have. The frittata will just be thinner, and you may need to reduce the cooking time a bit.
  • As soon as you take the pan out of the oven, I recommend putting a hot pad or oven mitt over the handle and keep it there so that you don’t accidentally grab the hot handle later and burn yourself.
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