Potato and Vegetable Frittata
This Potato and Vegetable Frittata is the perfect combination of hearty, healthy, and delicious. Made with tender potatoes, fresh zucchini, sweet bell peppers, and nutrient-packed spinach, all baked in a fluffy egg base, this one-pan dish is easy to make and incredibly satisfying. Whether you're meal-prepping for the week, whipping up a quick breakfast, or serving brunch for a crowd, this frittata is a foolproof go-to. It’s naturally gluten-free, customizable with your favorite veggies or add-ins, and great for any meal of the day. Serve it warm, cold, or on the go—it’s delicious no matter how you enjoy it!
Equipment
- Large oven-safe skillet (preferably non-stick or cast iron)
- Cutting board
- Chef’s knife (for chopping vegetables)
- Mixing bowls (one large for whisking eggs, and possibly another for holding cooked ingredients)
- Whisk (for mixing eggs and milk)
- Spatula (for stirring vegetables and flipping potatoes)
- Oven mitts (for handling the hot skillet when transferring it to and from the oven)
- Measuring Cups and Spoons: For accurate ingredient measurements.
Ingredients
- 6 Large eggs
- 1/4 Cup Milk (feel free to use dairy or a plant-based alternative)
- 2 Medium potatoes, peeled and thinly sliced
- 1 Small onion, finely chopped
- 1 Bell pepper, diced (any color will do, but red or yellow adds a sweet touch)
- 1 Zucchini, sliced into thin rounds
- 1 Cup Baby spinach, roughly chopped
- 1/2 Cup Cherry tomatoes, halved
- 1/4 Cup Grated parmesan cheese
- 1/4 Tsp Black pepper
- 1/2 Tsp Salt
- 1/2 Tsp Dried thyme (or fresh if you have it)
- 2 Tbsp Olive oil
- Fresh herbs for garnish (optional - parsley or chives word well)
Instructions
- Step 1: Prep the VegetablesStart by preparing all your vegetables. Peel and thinly slice the potatoes, dice the bell pepper, chop the onion, slice the zucchini, and halve the cherry tomatoes. This ensures that everything cooks evenly and the frittata comes together smoothly.
- Step 2: Cook the PotatoesHeat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the sliced potatoes and cook them until they start to soften and turn golden brown, about 8-10 minutes. Stir occasionally to prevent them from sticking. Once they’re done, remove them from the skillet and set them aside.
- Step 3: Sauté the VegetablesIn the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion, diced bell pepper, and sliced zucchini. Sauté the vegetables for about 5-7 minutes, or until they become tender. Add the chopped spinach and cherry tomatoes, cooking for an additional 2 minutes until the spinach wilts. Season the mixture with salt, pepper, and thyme.
- Step 4: Combine the Eggs and MilkWhile the vegetables are cooking, whisk together the eggs and milk in a large bowl until well combined. The milk helps to create a creamy texture in the frittata.
- Step 5: Assemble the FrittataPreheat your oven to 375°F (190°C). Add the cooked potatoes back into the skillet, evenly distributing them among the sautéed vegetables. Pour the egg mixture over the vegetables and potatoes, ensuring everything is covered. Sprinkle the grated Parmesan cheese evenly over the top.
- Step 6: Cook and BakeLet the frittata cook on the stovetop over medium heat for about 5 minutes, or until the edges start to set. Then, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.
- Step 7: ServeRemove the frittata from the oven and allow it to cool slightly before slicing. Garnish with fresh herbs if desired, and serve warm.
Notes
Make-Ahead Instructions
If you want to prep your frittata ahead of time, you have two options:1. Fully Cook & Store for Later
- Prepare the frittata as directed, baking it until just set.
- Let it cool completely before slicing.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat as needed (see reheating tips below).
2. Prep the Ingredients in Advance
If you don’t want to fully cook it ahead of time, you can prepare all the ingredients to save time:✅ Chop all vegetables and store them in an airtight container in the fridge.
✅ Whisk the eggs with milk, salt, and pepper, then store in a separate container.
✅ Sauté the potatoes and vegetables in advance so they’re ready to go. When you’re ready to cook, just assemble everything in the skillet and bake—it’ll be fresh, but with half the prep time!
Storage Tips
Refrigerator (Best for Short-Term Storage)
✔ Let the frittata cool completely before storing to prevent condensation.✔ Store whole or slice into portions for easy grab-and-go meals.
✔ Keep in an airtight container or wrap slices tightly with plastic wrap.
✔ Lasts up to 4 days in the fridge.
Freezer (Best for Long-Term Storage)
✔ Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag.✔ Store for up to 2 months for the best texture and flavor.
✔ Label with the date so you don’t forget when you made it. 💡 Pro Tip: Freezing works best for cheese-free frittatas since dairy can change texture when frozen.
How to Reheat a Frittata
To keep your Potato and Vegetable Frittata fluffy and delicious when reheating, use these methods:1. Oven (Best for Large Portions)
🔥 Preheat to 350°F (175°C).🔥 Place slices on a baking sheet and cover with foil to prevent drying out.
🔥 Bake for 10-12 minutes or until warmed through.
2. Stovetop (Best for Quick & Even Heating)
🔥 Heat a nonstick pan over low heat.🔥 Add a slice and cover with a lid.
🔥 Warm for 2-4 minutes, flipping halfway through.
3. Microwave (Fastest Method for Busy Mornings)
🔥 Place a slice on a microwave-safe plate.🔥 Cover with a damp paper towel to keep it moist.
🔥 Microwave in 30-second bursts until heated through. 💡 Pro Tip: Don’t overheat, or the eggs will turn rubbery. Heat gently for the best results!