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An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
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Easy baked zucchini and potato frittata

An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
Prep Time45 minutes
Cook Time40 minutes
Course: Breakfast, Light meal, meze
Cuisine: American, Greek
Author: Mia Kouppa

Equipment

  • 9 inch round baking dish or pie plate
  • Mandoline slicer (optional, but highly recommended)

Ingredients

  • 3 potatoes, medium size
  • 1 zucchini, large
  • 5 eggs, large
  • ½ cup (125 mL) milk
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp ground black pepper
  • ¾ cup chopped fresh flat leaf parsley
  • ¼ cup fresh basil tear the basil by hand (see Recipe Note)
  • 2 tbsp chopped fresh chives
  • 4 zucchini blossoms optional
  • 60 grams Greek feta, crumbled about ⅓ cup
  • 60 grams aged cheddar, crumbled about ⅓ cup
  • 1 tbsp (15 mL) olive oil
  • vegetable oil for frying potatoes

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare your baking dish by greasing the bottom and sides with a small amount of olive oil.
  • Peel your potatoes and rinse them under cold running water. Use a mandoline slicer to slice them into thin rounds. If you do not have a mandoline slicer, use a sharp knife to get the thinnest rounds you can, and try to make them all equivalent.
  • Add 1/2 inch of vegetable oil to a frying pan and heat over medium-high heat. Fry your sliced potato rounds in batches. The potatoes do not need to be thoroughly cooked, but can be slightly browned. Fry for 3 - 4 minutes / side. Remove fried potatoes from hot oil and drain on a paper towel lined dish to remove excess oil. Repeat until all the potato slices are fried.
  • Rinse your zucchini. Chop off the stem end and then use the mandoline slicer to slice the zucchini into thin rounds.
  • Place your fried potato slices on the bottom of your baking dish. Be sure to overlap the potatoes. You will likely end up with about 3 layers of potato. Sprinkle with 1/4 teaspoon salt.
  • Next, layer the zucchini on top of the potatoes. Overlap the zucchini slices and be sure to have at least 2 layers of zucchini. (See Recipe Note)
  • In a medium sized bowl whisk together the eggs, milk, remaining salt, pepper, baking powder, fresh herbs and the cheeses.
  • Pour the egg mixture over the zucchini and shake the baking pan around to ensure that the egg is evenly dispersed in the baking pan.
  • If desired (highly recommended) decorate the top of your frittata with zucchini blossoms. To do so, use a sharp knife to cut off the base of the zucchini blossom and then make a cut lengthwise to open the blossom up. Fan them out decoratively on top of the frittata.
  • Drizzle the top with olive oil.
  • Cover the frittata with aluminum foil and bake in the middle rack of your oven for 30 minutes.
  • Remove cover and bake for an additional 10 minutes.
  • Allow the frittata to cool and set before serving. Frittata is served best at room temperature or only slightly warm.
  • Enjoy.

Notes

If your zucchini is not large enough to give you enough slices to have minimally 2 layers in your frittata then use a second zucchini.  
Any potatoes would work in this recipe; we have used both Russet potatoes and yellow fleshed potatoes with good results.
Basil is a very delicate herb; we prefer to tear it into small pieces with our hands as opposed to chopping it with a knife for this recipe.