I love cooking egg dishes because they can be so easy and quick. And tasty. This zucchini potato frittata is no exception, and a definite winner for summer nights when you want to spend as little time in the kitchen as possible.
This is an extra simple recipe — sliced zucchini and potatoes baked with a mixture of eggs, cream and green onions. Serve it with grilled sausage, or it can go perfectly with a tossed salad for a lighter dinner or lunch on hot summer days.
Here’s what you’ll need:
3 medium size potatoes (I used yukon potatoes because I love them)
2 smallish zucchini (feel free to go for more if you like your omelettes and egg dishes loaded with veggies)
3-4 green onions, white and green parts
1/2 cup heavy cream
Salt and pepper
To begin, thinly slice a big ole’ pile of potatoes.
Then slice up a big pile of zucchini.
Throw (or gently move) the potatoes into an oven-friendly pan to saute on the stove top with a bit of olive oil. Taters just aren’t good without salt and pepper, so season them up.
Once the potatoes have started to soften and brown, add the zucchini slices.
Season with some more salt and pepper.
While the potatoes and zucchini are cooking on the stove, slice the green onions.
In a small bowl, mix up the eggs, cream and green onions (and some more salt and pepper).
Turn on the broiler in the oven. Pour the egg mixture over the potatoes and zucchini, so that it covers the veggies evenly.
Let the eggs cook and set for a minute or two on the stove. Then transfer to the oven to finish cooking with the broiler (this way the eggs on the bottom don’t get over-cooked). This doesn’t take long, so keep a careful eye on the frittata while it’s in the oven. You don’t want to end up with burnt eggs.
When the eggs are cooked through and the top is a nice golden brown, remove from the oven and admire your glorious zucchini potato frittata.
Don’t feel bad about devouring a big slice (or 4). It’s mostly potatoes and zucchini and there’s probably more cream in a Starbucks latte.
Did I mention that my children will actually eat this zucchini potato frittata too? Now you know it must be pretty darn good.