Potatoes, onions and more.

Frittata with Potatoes, Zucchini and Red Peppers


This frittata is sure to please the potato and zuccini fans in your home.  Nurtitious and easy to make in less than an hour.  Works as a light meal or an appetizer.


3Tablespoonpure olive oil, or as needed
1 large russet potato, peeled and cut into 1/8-inch-thick slices
  Salt and freshly ground black pepper, as needed
2 small zucchini, thinly sliced
2Tablespoonchopped fresh basil or ½ teaspoon dried oregano
1 small onion, thinly sliced
  A few roasted red bell pepper strips
5 Eggs
  Grated Parmesan cheese (optional)


In an 8” nonstick sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the potato and cook, turning often, until tender and golden, about 10 minutes. Season with salt and pepper. Remove the potato slices with a slotted spatula and set aside in a bowl. Add 1 tablespoon oil to the same pan and fry the zucchini, turning once, until tender and slightly golden, about 4 minutes. Add the basil and season with salt and pepper. Using the slotted spatula, add the zucchini to the potatoes. Add enough oil to the pan to total 2 tablespoons and return to medium heat. Add the onion and sauté until soft and tender, about 10 minutes. Remove with the slotted spatula and add to the potatoes. Add the bell pepper strips to the vegetable mixture. In a large bowl, beat the eggs until well blended, adding a little of the Parmesan, if using. Add to the vegetables. Pour the mixture into an oiled baking dish. Bake at 350 degrees until set and golden, about 25 minutes. Cut in half and set aside half. Cut the remaining half into wedges and enjoy for dinner. Cover the other half and refrigerate for up to 2 days for another supper.


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time15 minutes
Cook time25 minutes