Zucchini & Potato Frittata

This one dish meal is versatile enough for breakfast, lunch or dinner.  Don’t have zucchini or mozzarella? Simply use whatever veggies and cheese you have on hand.

photography by Paul Gelsobello Studio

Prep Time: 15 minutes

Cook Time:  34 minutes

Makes: 4 servings

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

Preheat oven to 400˚F.  Spray 12-inch oven proof skillet generously with Chef's Joy spray.

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.

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.

Loosen edges with spatula.  Place a serving plate on top of the skillet and carefully invert skillet. The frittata should fall out of the pan. Cut into wedges and serve.

Recipe developed for Chef's Joy

Food Stylist: Catherine Paukner

Prop Stylist: Heater Bean

Creative Direction/Food Stylist Assistant: Lauren Dellabella