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Potato and Zucchini Frittata with Goat Cheese and Dill

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Potato and Zucchini Frittata with Goat Cheese and Dill

Potato and Zucchini Frittata with Goat Cheese and Dill

Jessica Braider
This is a basic formula you can use for any frittata—just swap your favorites vegetables, herbs, and cheese and you have a custom frittata for your family.
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 2 Tbsp. extra virgin olive oil
  • 1 russet potato peeled and diced into about 1/4-inch pieces 2 cups, or use chopped cauliflower
  • 1/2 yellow onion finely diced
  • 1 zucchini or yellow squash shredded 2 cups
  • 8 eggs
  • 1/2 cup crumbled goat or feta cheese
  • 1/4 cup fresh dill finely chopped, or use 1 Tbsp. dried
  • 1/4 tsp. salt

Instructions
 

  • Heat a heavy 10 - 12-inch skillet (preferably cast iron) over medium heat. Add the oil and when it gets hot, add the potatoes, and sauté them for 3 – 4 minutes, stirring occasionally to make sure they don’t stick to the bottom. Meanwhile, preheat the broiler.
  • Add the onions to the skillet, and cook them for 5 more minutes.
  • Add the zucchini, and cook it for about 4 more minutes, continuing to stir occasionally until the potatoes are fork tender.
  • Meanwhile, in a large bowl whisk together the eggs, cheese, dill, and salt.
  • Pour the egg mixture evenly over the vegetables, let it set without stirring it for about 2 minutes, then transfer it to the broiler for 3 – 5 minutes until the eggs are totally set and the top of the frittata is golden.
  • Loosen the edges of the frittata with a spatula and cut it into wedges, or flip the whole frittata onto a cutting board before cutting it into wedges. Serve it immediately or refrigerate it for up to 3 days (it is delicious served cold).

Slow Cooker Directions

  • Omit the oil. Combine all ingredients except the eggs in the slow cooker. Lightly beat the eggs, then pour them evenly into the slow cooker over the other ingredients. Cook on low for 4 - 5 hours until the eggs are set and vegetables are tender. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Peel and dice the potato and store submerged in water to prevent browning, dice the onion, shred the zucchini, beat and refrigerate the eggs, crumble the cheese if necessary and refrigerate, chop the dill if using fresh, make the egg mixture and refrigerate, or fully prepare and refrigerate the frittata.
Scramble Flavor Booster: Use herbed goat cheese and/or add crushed red pepper flakes to the egg mixture, and/or serve the frittata with hot pepper sauce, such as Tabasco.
Tip: If the foods you eat are rich in nutrients, you are likely to be satisfied with smaller portions. These types of foods (like eggs, seafood, whole grains, lentils, fruits, and vegetables) contain a variety of nutrients and vitamins and make a large nutritional impact, satisfying you with smaller quantities than if you were to eat highly processed or less nutritionally-sound junk food.
Nutritional Information Per Serving (% based upon daily values): Calories 288, Total Fat: 17g, 25.5%; Saturated Fat: 6g, 29.5%; Cholesterol: 390mg, 130%; Sodium: 365mg, 15%; Total Carbohydrate: 19g, 6%; Dietary Fiber: 3g, 9%; Sugar: 4g; Protein: 18g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Vegetarian
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