zucchini potato frittata

AR came from Minnesota this weekend and took up all my time, which is why it's been nearly a week since I've posted! Her birthday just passed, though and so I thought it would be fun to have a birthday brunch! She's a veg, so our spread was a little different than usual.

on the menu:


spicy baked mac and cheese * white sparkly sangria * beet salad * avocado pistachio tartines * apple hand pies * chocolate ganache cake * fresh ciabatta * zucchini potato frittata

zucchini-potato frittata, adapted from the kitchn

1-2 medium zucchini, I like pipane

4-5 tablespoons extra-virgin olive oil, or more as needed

1 1/2 pounds waxy potatoes, thinly sliced 

1 large onion, halved and thinly sliced

(1/4 pound diced bacon/ham, optional)

6 eggs

Freshly ground black pepper

1 cup grated cheese, I used gruyere

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20-30 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and meat, if using, to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and meat, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Let cool a few minutes to set up, and cut into wedges!