Potato Zucchini Frittata

This Potato Zucchini Frittata is a simple and delicious meal you can enjoy for breakfast, lunch, or dinner. Made with eggs, cheese, and fresh vegetables, it’s full of flavor and easy to prepare. Serve it warm with a side salad or bread for a wholesome, satisfying dish.

Potato Zucchini Frittata

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Prep Time: 20 mins
Cook Time: 35 mins
Stand Time: 5 mins
Servings: 6

Ingredients

• 2 tablespoons cooking oil
• 1 zucchini, quartered and sliced
• 2 cups frozen hash brown potatoes
• 1/2 teaspoon freshly ground black pepper, divided, or to taste
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon red pepper flakes (optional)
• 7 large eggs
• 1 teaspoon smoked paprika
• 1 1/2 cups shredded Cheddar cheese
• sliced green onions, fresh parsley, and tomato slices, for garnish (optional)
• 1/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon salt, divided, or to taste
• 1/2 cup chopped onion

Directions

1. Preheat your oven to 400°F (200°C).
2. Heat oil in a 10-inch ovenproof skillet over medium heat. Add onions and cook for 2 to 3 minutes. Then add the zucchini slices and cook for another 3 minutes, stirring now and then.
3. Add the thawed potatoes and cook for about three more minutes until warm. Season with a little salt and pepper.
4. Stir in the drained Rotel, mix well, and take the pan off the heat. Smooth the vegetables into an even layer with a spoon.
5. In a bowl, whisk together the eggs, remaining salt and pepper, smoked paprika, Mexican oregano, and red pepper flakes. Add milk and sour cream, and mix until smooth. Pour this egg mixture over the vegetables in the skillet. Gently shake the pan to remove any air bubbles. Sprinkle the top with Cheddar cheese.
6. Bake in the center of the oven for 25 to 30 minutes, or until a knife inserted in the middle comes out clean. Remove from the oven and let it rest for about 5 minutes.
7. Garnish with sliced green onions, fresh parsley, and tomato slices. Serve warm.