Starting the morning with this fabulous and healthy potato, zucchini, and onion frittata transports me, albeit briefly, back to Spain where the meals were leisurely and languid. Since we are unable to travel due to covid-19, I’m “traveling” through my cooking.
Mix it up…
I’m going to spare you the memories of past travels and get right to the heart of the matter… frittatas are so easy to make your own. Just toss a bunch of veggies together, perhaps add some meat, maybe some cheese (or cheesy flavor), throw in some herbs, and fill in with some eggs. You can get really decadent and serve along side a tasty sauce or a side salad and crusty bread.
I had Spain in mind, with it’s tapas bars filled with Spanish tortillas, which is why I decided to add a potato base to this wonderful frittata. I *weeped some zucchini, chopped up some onion, and sautéed them all to a nice caramelized golden brown. It was heaven. This is even better served with a spoonful of romesco sauce.
Feel free to add your favorite combinations:
- bell pepper, broccoli, brussel sprouts, asparagus, kale, arugula, spinach, leeks, shallot, peas, corn, tomato, sweet potato, watercress
- bacon, Canadian bacon, ham, sausage, pork roll, prosciutto, pancetta
- goat cheese, cheddar cheese, feta cheese, Swiss cheese, parmesan, nutritional yeast, cheese alternative
- basil, parsley, chives, rosemary, thyme, oregano
*Weeped- removed some of the water from the zucchini by salting, letting it sit, and pressing with paper towel to absorb water. You can watch a video of weeping zucchini spirals or “zoodles” here. It is the same idea.
Looking for some other healthy breakfast ideas? Try these Perfected Egg Cups, which are my absolute favorite egg cup! Or maybe you are looking for a healthy egg casserole? Check out this Loaded Breakfast Casserole from Paleo Running Mama.
Preheat oven to 350° F. In a large oven-proof skillet, add 1 tbsp of oil and caramelize the onions, over medium-high heat. Remove onions from pan. Add 1 tbsp of oil to pan and sauté zucchini until golden brown. Remove from pan and set aside. Add 1 tbsp of oil and sauté the potato slices. Cook until golden brown. Add onions and zucchini back into pan. Season with salt and pepper and toss. Add eggs to medium bowl and whisk. Season with salt and pepper. Add nutritional yeast to eggs and whisk until incorporated. *You can also add herbs at this stage if you want to cook them. Otherwise, save them for the end. Pour the eggs over the vegetables in the skillet. Transfer skillet to oven and cook until cooked through, about 25-30 minutes. Remove from oven and allow to sit for 5 minutes before serving. *You can sprinkle chopped herbs over cooked frittata at this point if you did not add to the egg.Healthy Potato, Zucchini, and Onion Frittata
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