Baked Zucchini & Potato Frittata
This diabetes-friendly zucchini and potato frittata is a flavourful and satisfying dish that's low in carbs and high in nutrients. Packed with zucchini, potatoes, eggs, and sundried tomato, it's a perfect balance of flavours and textures for a healthy breakfast or brunch option.
Servings: 4
Calories: 346kcal
Ingredients
- 1 medium potato peeled and sliced into 1/4-inch thick medallions
- 2 medium zucchini sliced into 1/4-inch thick medallions
- 8 egg
- ¾ cup milk
- ½ cup parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper ground
- ½ tsp basil dried
- ½ tsp paprika
- 2 tbsp olive oil
- 3 stalks green onion sliced
- 2 cloves garlic minced
- ¼ cup sun-dried tomato roughly chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Place the potato and zucchini medallions on a baking sheet lined with parchment paper and brush with 1 tbsp of olive oil. Roast in the preheated oven for about 15-20 minutes, or until slightly tender. Remove from the oven and let cool slightly.1 medium potato, 2 medium zucchini
- In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, black pepper, basil, and paprika.8 egg, ¾ cup milk, ½ cup parmesan cheese, ¼ tsp salt, ¼ tsp pepper, ½ tsp basil, ½ tsp paprika
- Heat the remaining 1 tbsp of olive oil in a large oven-safe skillet over medium heat. Add the green onion, garlic, and sundried tomato. Sauté until softened, about 5 minutes.2 tbsp olive oil, 3 stalks green onion, 2 cloves garlic, ¼ cup sun-dried tomato
- Add the roasted potato and zucchini medallions to the skillet, spreading them out evenly.
- Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop for a few minutes, or until the edges of the frittata start to set. Option to top with extra grated parmesan cheese.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Cooking Tips
- Roasting vegetables: Roasting the potato and zucchini before adding them to the frittata helps to remove excess moisture and concentrates their flavor.
- Even cooking: Ensure that the egg mixture is evenly poured over the vegetables in the skillet to allow for uniform cooking and flavor distribution.
- Checking doneness: The frittata is done when the center is set and the top is slightly golden. Avoid overcooking as it can make the eggs tough and rubbery.
Nutrition
Nutrition Facts
Baked Zucchini & Potato Frittata
Serving Size
0.25 Frittata
Amount per Serving
Calories
346
% Daily Value*
Fat
20.7
g
32
%
Saturated Fat
6.8
g
43
%
Trans Fat
0.03
g
Cholesterol
341.4
mg
114
%
Sodium
508.5
mg
22
%
Potassium
958.9
mg
27
%
Carbohydrates
20.8
g
7
%
Fiber
3.4
g
14
%
Sugar
8.3
g
9
%
Protein
20.6
g
41
%
Vitamin C
32.9
mg
40
%
Vitamin D
2.3
µg
15
%
Calcium
296.5
mg
30
%
Iron
3.4
mg
19
%
Magnesium
68.5
mg
17
%
Zinc
2.3
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.