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Zucchini-Potato Frittata

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.

 

potato and spinach frittata recipe

Zucchini Potato Frittata

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This frittata is packed with so many flavors. I definitely won’t be going another five years without making one. Great for any meal.

Ingredients

  • 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

Instructions

  1. 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.
  2. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes 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.
  3. 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.
  4. 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.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 544Total Fat 44gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 33gCholesterol 174mgSodium 533mgCarbohydrates 22gFiber 2gSugar 3gProtein 18g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Katie @ goodLife {eats}

Tuesday 5th of May 2009

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.

Tammy

Tuesday 5th of May 2009

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

Sarah

Wednesday 8th of April 2009

That looks yummy! Great tip about salting the zucchini!

RecipeGirl

Monday 6th of April 2009

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

Heidi / Savory Tv

Saturday 4th of April 2009

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