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Zucchini, Potato, and Rice Frittata: A Hearty, Healthy, and Flavorful Meal
If you’re looking for a simple yet satisfying dish that combines fresh vegetables, hearty potatoes, and fluffy eggs, a Zucchini, Potato, and Rice Frittata is the perfect choice. This versatile recipe is packed with wholesome ingredients and makes for an excellent breakfast, brunch, or even a light dinner. It’s easy to prepare, customizable to your taste preferences, and great for using up leftovers.
Whether you have a surplus of zucchini from the garden or just want to enjoy a nutritious meal, this frittata offers a flavorful and filling option. Let’s dive into why this recipe is so loved and how you can make it in your own kitchen!
Why You’ll Love Zucchini, Potato, and Rice Frittata
- Hearty and Filling: The combination of potatoes and rice makes this frittata a filling meal, while the zucchini adds a fresh, light touch. It’s perfect for satisfying hunger without being too heavy.
- Nutritious: Packed with vegetables, protein-rich eggs, and whole grains from the rice, this frittata provides a balanced mix of vitamins, minerals, and fiber.
- Versatile: You can easily customize this frittata to your liking, adding your favorite vegetables, herbs, or even meats. It’s a great way to clean out your fridge and use whatever ingredients you have on hand.
- Easy to Make: Frittatas are simple to prepare, and this recipe is no exception. With just a few basic steps, you’ll have a delicious, flavorful meal ready in no time.
Ingredients for Zucchini, Potato, and Rice Frittata
To make this hearty frittata, you’ll need the following ingredients:
- 2 medium potatoes, peeled and thinly sliced
- 1 medium zucchini, thinly sliced
- 1 cup cooked rice (leftover rice works perfectly!)
- 8 large eggs
- 1/2 cup milk (dairy or non-dairy alternatives work)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a cheese of your choice)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil (or butter for cooking)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tsp dried herbs (such as thyme, oregano, or basil)
- Fresh herbs (optional, for garnish—like parsley, cilantro, or chives)
How to Make Zucchini, Potato, and Rice Frittata
1. Prepare the Potatoes and Zucchini
- Cook the potatoes: Heat the olive oil in a large ovenproof skillet over medium heat. Add the thinly sliced potatoes and cook them for about 5-7 minutes, or until they are slightly softened and golden brown. You can cover the skillet with a lid to speed up the process, stirring occasionally to prevent sticking. Once the potatoes are cooked, remove them from the skillet and set them aside.
- Sauté the zucchini: In the same skillet, add a little more oil if needed and sauté the zucchini slices for 2-3 minutes, just until they’re tender. Remove the zucchini from the skillet and set it aside with the potatoes.
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