Zucchini and Potato Frittata with Fresh Herbs and Cheese

Zucchini and potato frittata with fresh herbs and cheese is a simple, yet delicious dish that is perfect for a quick and easy meal. The zucchini and potato provide a hearty base, while the fresh herbs and cheese add flavor and richness. This frittata is also a great way to use up leftover vegetables.

The origins of the zucchini and potato frittata are unclear, but it is thought to have originated in Italy. Frittata is a type of Italian omelet that is typically made with eggs, cheese, and vegetables. The addition of zucchini and potato to the frittata makes it a more substantial dish that can be served for breakfast, lunch, or dinner.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 medium potato, diced
• 1/2 onion, chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• 6 eggs

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add zucchini, potato, onion, and bell pepper to the skillet and cook until softened.
3. Stir in parsley, basil, Parmesan cheese, and eggs.
4. Cook until the eggs are set and the frittata is golden brown.
5. Cut into wedges and serve.

Why It Works

• The zucchini and potato provide a hearty base for the frittata.
• The fresh herbs and cheese add flavor and richness.
• The frittata is cooked in a skillet, which gives it a crispy exterior and a fluffy interior.
• The frittata is easy to make and can be tailored to your own preferences.