Want to go meatless tonight but can’t decide what to make? This meatless, one dish meal is versatile enough for breakfast, lunch or dinner. Don’t have zucchini or mozzarella? This easy recipe will work with whatever veggies and cheese you already have on hand. The leftover frittata makes a great breakfast too!
Zucchini & Potato Frittata
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course:
Main Course
Cuisine:
American
Keyword:
frittata
Servings: 4 servings
Ingredients
- 1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
- 1 medium red potato, very thinly sliced
- 1 medium zucchini, thinly sliced
- 1 small onion, halved and thinly sliced
- 8 eggs
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. chopped basil
- 1 cup shredded mozzarella cheese
Instructions
-
Preheat oven to 400˚F. Spray 12-inch oven proof skillet generously with Chef's Joy spray.
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Add potatoes to skillet and cook over medium-low heat, 10 minutes or until tender and crisp; turning potatoes occasionally; remove and set aside. Remove skillet from heat, let cool slightly and spray with Chef’s Joy spray. Add onion and cook over medium low heat 2 minutes, stirring frequently. Add zucchini and cook 2 to 3 minutes or until zucchini is tender-crisp; remove and set aside. Remove skillet from heat, cool slightly and spray with Chef’s Joy spray.
-
Beat eggs with salt and pepper until frothy; stir in basil.
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Evenly layer potatoes, then zucchini and onions in skillet. Sprinkle cheese over vegetables then pour egg mixture into skillet. Cook over low heat 10 minutes until edges are set.
-
Transfer skillet to oven and bake 10 minutes or until top is set and beginning to brown.
Recipe developed for Chef’s Joy
Photographer: Paul Gelsobello Studio
Food Stylist: Catherine Paukner
Prop Stylist: Heater Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella
