Zucchini-Potato Frittata

Breakfast and Brunch, Eggs, Summer Recipes | 8 comments

My first experience with a frittata didn’t go so well. At the time I though that I just didn’t like frittatas, but after making this recipe I realized that the first just lacked flavor. This frittata is packed with so many flavors. I definitely won’t be going another five years without making one. Great for any meal. We had ours for dinner, but it would be a lovely breakfast or brunch recipe too.

Salting the zucchini helps release excess water so the frittata doesn’t become watery. I used some center cut bacon because I had that on hand. I like to buy center cut when I do use bacon because it is less fatty. Just that little bit of bacon really added a ton of flavor.

Zucchini-Potato Frittata
from Serving Up the Harvest, via thekitchn.com

  • 1 medium zucchini, sliced
  • Salt
  • 4-5 Tbs extra-virgin olive oil, or more as needed
  • 1 1/2 lbs. waxy potatoes, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1/4 lb. smoked Canadian bacon or ham, diced
  • 6 eggs
  • Freshly ground black pepper
  • 1 c grated Cheddar

Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes.

Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon.

Keep the skillet over the heat. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Maria - April 04, 2009 @ 2:30 pm

    Looks great. I usually don’t put in potatoes, I will try that next time!


  • 2
    burpandslurp - April 04, 2009 @ 3:27 pm

    yummy! when zucchini season comes, I know what to make besides zucchini bread now!


  • 3
    Nate K. - April 04, 2009 @ 5:44 pm

    Thanks for the recipe. Looks great.


  • 4
    Heidi / Savory Tv - April 04, 2009 @ 8:01 pm

    I love eating breakfast type foods for dinner. Thanks for the recipe!


  • 5
    RecipeGirl - April 06, 2009 @ 5:15 am

    Yum, yum YUM! I’m all over center-cut bacon too. Can’t even buy the other stuff anymore. This looks great!


  • 6
    Sarah - April 08, 2009 @ 1:54 pm

    That looks yummy! Great tip about salting the zucchini!


  • 7
    Tammy - May 05, 2009 @ 3:53 pm

    Yummy! I’ve added this to my menu. What do you recommend serving with the frittata?


  • 8
    Katie @ goodLife {eats} - May 05, 2009 @ 6:26 pm

    Tammy – we had the frittata alone because we weren’t that hungry, but I think a fruit salad or green salad with strawberries and oranges would taste excellent. Something with a light, juicy flavor since the frittata is so savory.


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