Potato Frittata with Zucchini and Spinach

Breakfast/Brunch, Main Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Yield: 2
  • Ready Time:

Recipe By:


  • 4  tablespoons pure 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
  • 3 cups finely chopped fresh spinach
  • 2  tablespoons chopped 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 1 tablespoon olive oil to pan and sauté spinach until wilted, using slotted spatula, add to potatoes and zucchini.  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.

Calories: 459 Fat: 33g Cholesterol: 531mg Sodium: 481mg Vitamin C: 31% Fiber: 3g Protein: 18g

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