Zucchini frittata with potatoes and cream

Nellie Kerrison

March 15, 2022

Recipes, Salads and Vegetables, Breakfast, Gluten Free, Main Dishes, Quick Dinners, Baking, Vegetarian

Zucchini frittata with potatoes and cream

I hope those who managed to get a long weekend this past weekend had a truly great time. I hope you feel recharged and ready for the shorter week ahead.

We headed away ourselves. It was so special to grab a few days away together. We went camping on the Murray River. Lots of laying about and reading and chatting. Lots of cooking over the campfire which is absolutely one of my favourite ways & places to cook.

The fave dinner night was souvlaki night. Warm pittas cooked in the camp oven and stuffed to the brim with Greek salad, Tabouli and either falafels with tzatziki or slow cooked lamb with tzatziki.

But of course, that was then & this is now. The fridge and pantry is not as well stocked after a getaway. After a quick glance at what was in the fridge and to be mindful to use what we have, I quickly decided that this Zucchini frittata with potatoes and cream is just the thing. Consider tonights dinner sorted.

I love this Zucchini frittata with potatoes and cream. I mean there’s eggs, potato & cream and so things can only end well here.

I created this recipe for our exclusive RM Cooking club at the end of last year. It was such a hit with our club members. The feedback was awesome. It is so simple to prepare and is a fabulous answer to ‘what’s for dinner’ midweek. It is super tasty and I hope you give it a try yourself whilst zucchinis are still in season.

Our RM Cooking Club offers recipes and cooking inspiration pretty much on tap. If you like the sound of that, we’d love to welcome you. You can learn more about our lovely little club over here.

I hope you love this Zucchini frittata with potatoes and cream. You are now able to review and rate the recipes here on the blog. As well as many of our past recipes since the launch of our new website this past weekend. It’s lovely to know of the recipes you try and love and helps me to create more of what you need and crave.

It is a pleasure to be sharing this recipe with you here.

With love & wishing you happy days always,

Nellie

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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.

Zucchini frittata with potatoes and cream

There's eggs, potato & cream. Things can only end well here.

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Course: Lunch, Dinner

Cuisine: Italian, Mediterranean

Prep Time: 15

Cook Time: 30

Servings:

Calories: 313kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

1 Frying pan
1 Baking dish
Oven or grill

Ingredients

3 potatoes peeled & boiled until tender, drain
5 eggs
1/2 cup 125ml cream
1 brown onion sliced
80 ml extra virgin olive oil
2 zucchini washed & thinly sliced
1 tbs sea salt
1 tbs chilli flakes
1 tbs chopped oregano or flat leaf parsley
1 tbs chopped thyme
50 g goat’s cheese
100 g mozzarella or boconcinni torn or sliced
Large handful of grated or sliced mozzarella

To serve: Steamed vegetables or a green salad

Instructions

Preheat the oven to 180°C. Roughly chop the potatoes into chunks. Whisk eggs and cream together.
Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic
In a baking dish (about 35cm x 25cm) or a stovetop casserole, toss the potato chunks with the remaining oil, the zucchini, onion (with its oil), salt, chilli flakes, oregano and thyme.
Pour the egg and cream mixture over the top. Scatter with crumbled goat’s cheese and torn or sliced mozzarella.
Bake for 30 minutes. Best served warm .