Zucchini, Red Pepper & Potato Frittata

This colorful frittata blends tender potatoes, vibrant vegetables, and aromatic herbs into a hearty, all-in-one dish perfect for breakfast, brunch, or dinner. It’s light yet satisfying, with layers of texture and flavor — from creamy eggs and sweet bell peppers to subtly spiced fennel and thyme.

Why You’ll Love It

• Balanced & hearty: A satisfying mix of protein, vegetables, and healthy fats.

• Versatile & meal-prep friendly: Delicious warm or cold, perfect for make-ahead meals.

• Simple, flavorful seasoning: Fennel, garlic, and thyme bring depth without overpowering.

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Zucchini, Red Pepper & Potato Frittata

Yield: 4-6

Author: Rebekah Fedrowitz, MDN, BCHN®

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 4 tbsp extra virgin olive oil, divided
• 1 clove garlic, finely minced
• 2-3 medium red potatoes (about 10 oz), halved and thinly sliced
• 1 red bell pepper, diced
• 2 small zucchini, halved lengthwise and sliced into thin half-moons
• 3 green onions, thinly sliced
• 12 large eggs
• ½ tsp ground fennel
• ¼ tsp garlic powder
• ¼ tsp dried thyme
• Himalayan Crystal Salt
• Freshly ground black pepper
• ¼ cup grated Pecorino Romano (optional)

Instructions

1. Heat a large nonstick (ceramic-coated or cast iron) skillet with a lid over medium heat. Add 1 tablespoon of olive oil and the garlic, cooking just until golden and fragrant, about 30 seconds. Add the sliced potatoes and enough water to barely cover. Season liberally with salt, bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, or until tender. Drain off any excess water.
2. Preheat the broiler to medium heat.
3. Return the skillet to the stove and add 2 tablespoons of olive oil along with the bell pepper and zucchini. Season with salt, pepper, ground fennel, garlic powder, and thyme. Stir well to coat the vegetables, then sauté for 6–8 minutes, or until softened and starting to brown. Add the green onions and stir to combine.
4. Meanwhile, in a large bowl, whisk the eggs until light and fluffy. Drizzle the remaining tablespoon of olive oil over the vegetable mixture, increase the heat slightly, and pour the eggs into the pan. Tilt gently to ensure even coverage. Reduce heat to medium, cover, and cook for 6–8 minutes, until the edges are set and the bottom is firm.
5. Sprinkle the Pecorino evenly over the top, if using, and transfer the pan to the oven. Broil from the middle rack for about 5–7 minutes, or until puffed and cooked through. Let rest for a few minutes before slicing and serving.