Potato And Zucchini Frittata Recipes

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POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional

Steps:

  • Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
  • Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
  • Preheat the oven broiler to medium-high.
  • Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
  • Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.

Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

Provided by Tatiana

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

2 large potatoes, peeled and sliced
1 tablespoon olive oil
2 zucchini, sliced
1 large onion, finely chopped
8 eggs
1 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  • Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  • Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This potato and zucchini frittata is a yummy new way to eat eggs!

Provided by Ginger21

Time 50m

Yield 6

Number Of Ingredients 7

1 pound potatoes, peeled
1 tablespoon olive oil
1 large onion, finely chopped
3 small zucchini, thinly sliced
1 tablespoon chopped fresh mint
8 large eggs
ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
  • Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
  • Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
  • Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 18.1 g, Cholesterol 248 mg, Fat 9.1 g, Fiber 2.7 g, Protein 10.9 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 3.2 g

ZUCCHINI AND POTATO FRITTATA



Zucchini and Potato Frittata image

Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!

Provided by Epi-curious

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons butter or 4 tablespoons margarine
1 large zucchini, finely diced
1 large potato, finely diced
1 cup chopped fresh mushrooms
1 large onion, finely diced
1/4 cup finely diced bell pepper (red, green, or yellow)
1/2 cup chopped turkey ham (optional)
2 cups shredded cheddar cheese
6 large eggs
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill

Steps:

  • Preheat oven to 350 degrees.
  • In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
  • Set aside to cool slightly.
  • Butter the bottom and sides of a glass 13x9 Baking dish.
  • In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
  • Add the fresh parsley and dill to the egg mixture and stir well.
  • Add the shredded cheese to the egg mix and stir well.
  • Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
  • Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
  • Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.

Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7

POTATO, ZUCCHINI FRITTATA PIZZA WITH CHERRY TOMATOES



Potato, Zucchini Frittata Pizza with Cherry Tomatoes image

Frittatas are a gluten-free and healthy choice, compared to tarts or quiche, and they are easier to make and master. Here the potato, zucchini and egg form a pizza crust of sorts. Double the pleasure: Gluten-free pizza and quiche in one.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 as a meal and 6 to 8 as a snack

Number Of Ingredients 15

2 tablespoons EVOO
About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved
2 cloves garlic, grated or finely chopped
1 scant teaspoon (small 1/3 palm full) dried oregano
1 scant teaspoon (small 1/3 palm full) red pepper flakes
About 1/2 teaspoon fennel seeds or fennel pollen
1 small firm zucchini, shredded
Salt and pepper
1 russet potato
10 large eggs
About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)
A small handful of fresh basil leaves, to serve

Steps:

  • For the cherry tomato topping: Preheat oven to 400 degrees F.
  • Heat a medium skillet over medium-high to high heat with EVOO, 2 turns of the pan, then add tomatoes and toss 4 minutes to slump. Add garlic, oregano, red pepper flakes and fennel, then stir or toss 1 minute and remove from heat.
  • For the frittata: Add shredded zucchini to a strainer and season with salt.
  • Peel and shred potato.
  • Press excess liquid from zucchini.
  • Crack eggs on the counter and drop into bowl (if there are stray bits of shell remove them with larger pieces of shell). Whisk up eggs until frothy and season with salt and pepper, then add Parmigiano-Reggiano and whisk to combine.
  • Heat a 10-inch cast-iron or ovenproof nonstick skillet over medium-high heat, then add oil and butter. When butter foams, add potatoes, season with salt and pepper and brown 2 to 3 minutes. Add zucchini and brown a few minutes more, then cover with eggs and let eggs settle. Place frittata in oven and bake on center rack about 15 minutes, then add mozzarella and tomato topping and roast 10 to 12 minutes more, to lightly browned and firm. Let stand at least 10 minutes, then add torn basil, cut and serve.

SWEET POTATO ZUCCHINI FRITTATA



Sweet Potato Zucchini Frittata image

I like frittatas. My family like frittatas. But for different reasons. I like frittatas because they are the breakfast version of stone soup. And I like them because I've never tried one that I didn't like. Pretty much any veggie and/or veggie combination works in a frittata, and this one proves that point. Spinach, mushrooms, tomatoes, onions, potatoes...all great additions to a frittata. But zucchini and sweet potato together in a frittata...you're just gonna have to trust me. My family loves frittatas because they taste good. And they have eggs in them (a fave ingredient among the little people). They also love the "brinner" concept too! Another reason I love frittatas, they are so easy to make! Layer thinly sliced zucchini, layer of cooked & cubed sweet potato, layer of thinly sliced zucchini. Pour milk-egg mixture on top. Bake. Serve with a side of fresh fruit and a glass of cold milk!

Provided by ElizabethKnicely

Categories     Breakfast

Time 50m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 8

2 medium zucchini (about 1 1/4 pounds total)
2 medium sweet potatoes, cooked and cubed
8 eggs (I would use 6 eggs if using a pie plate)
1/2 cup milk
1 tablespoon minced onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F. Spray a quiche dish or 9" glass pie plate with non-stick cooking spray.
  • In a quiche dish or 9" glass pie plate, add a layer of zucchini slices, then layer of cooked sweet potato cubes (I cooked mine in the microwave to save time), then another layer of zucchini slices. Season with a little salt and pepper.
  • In a mixing bowl, whisk together the eggs, milk, minced onion, mince garlic and salt and pepper. Pour over the veggies in the dish.
  • Bake in the preheated oven for 35-40 minutes, or until the eggs in the middle have cooked through.
  • Serve Sweet Potato Zucchini Frittata with Fresh Fruit and a glass of milk -- a great weeknight "brinner.".

Nutrition Facts : Calories 237.8, Fat 11, SaturatedFat 3.9, Cholesterol 376.3, Sodium 782.2, Carbohydrate 18.9, Fiber 3.1, Sugar 5.7, Protein 15.9

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