Zucchini and Potato Frittata
A quick and delicious frittata with zucchini, potatoes, and feta cheese, perfect for any meal.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
This frittata is a staple in Greek cuisine, combining tender zucchini, soft potatoes, and salty feta cheese in a fluffy egg base. It's a one-pan wonder that comes together in just 20 minutes, making it perfect for a quick lunch or light dinner.
Serve it with a fresh tomato salad and extra feta on the side for a complete meal that celebrates summer flavors. The key is to cook the vegetables slowly until they soften, then pour the egg mixture over and let it set gently.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a deep skillet, heat the olive oil over low heat. Add the boiled potatoes and sauté gently for 3-4 minutes, until they soften and become tender (not crispy).
- Add the scallions and sliced zucchini, and continue sautéing for another 3-4 minutes, stirring occasionally.
- In a bowl, whisk the eggs with a fork or whisk until well combined. Add the crumbled feta, salt, pepper, and dill, then pour in the milk and mix well.
- Pour the egg mixture evenly over the vegetables in the skillet. Use a fork to gently lift and stir the vegetables from the edges toward the center, so the eggs cook evenly.
- Shake the skillet gently by the handle, then increase the heat to medium. Cover with a lid and cook for 5 minutes, until the eggs are set.
- Carefully flip the frittata using the lid or a large flat plate. Slide it back into the skillet and cook for another 3-4 minutes, until golden and cooked through.
- Slide the frittata onto a serving platter. Serve warm with a tomato salad and extra feta on the side.
💡 Tips
- For a lighter version, use anthotyro instead of feta.
- You can also use leftover roasted potatoes for extra flavor.
- Make sure the skillet is well-seasoned or non-stick to prevent sticking.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου