Frittata with zucchini, potatoes and goat cheese Recipe
This frittata is the Italian answer to “what to do with leftover vegetables from the fridge”. Zucchini, potatoes and tangy goat cheese make a filling yet still light dish, perfect for breakfast, a work lunch or dinner. In Italy, frittata is often cut into wedges and served cold as a snack at picnics and home parties.
Frittata is an everyday Italian dish, often made with leftover pasta or vegetables from the previous day. In many homes it’s baked in the same pan the vegetables were first sautéed in.
This frittata showcases the Italian way of cleverly using leftovers – with a few simple vegetables and goat cheese you get a dish that tastes good both warm and cold. Tender zucchini, soft potatoes and bold cheese create a combination that’s a bit like Spanish tortilla and a savoury quiche, but without pastry and complicated prep. It’s a great alternative to classic scrambled eggs or an omelette, especially when you cook once and eat for two days.
Why this version works
- Thin slices of potatoes and zucchini ensure the vegetables soften before the eggs have fully set.
- Sautéing the vegetables in a pan adds caramelized flavor and prevents a watery texture after baking.
- Goat cheese placed on top gives a pronounced flavor in every bite without weighing down the whole egg mixture.
- The combination of a short stovetop cook and finishing in the oven gives an evenly set but still juicy center.
Chef's tips
Slice the potatoes thinly and fry or sauté them until almost tender – if they stay hard, the frittata will set unevenly. Pour the egg mixture into a moderately heated pan and don’t stir it too vigorously; let the bottom set first, then finish cooking in the oven or under a lid. Add the goat cheese on top towards the end so it bakes lightly but doesn’t burn – that way it keeps a creamy texture.
How to serve
Serve the frittata with a simple green salad with vinaigrette or with tomatoes drizzled with olive oil – that’s all you need for a complete work lunch. In the morning you can serve it with a slice of rye bread and a mug of strong coffee instead of sandwiches. At our place it often ends up on a picnic blanket by the Vistula, cut into wedges like pizza and eaten with your hands.
Watch out for
- Don’t pour the egg mixture into a pan that’s smoking hot – the bottom will burn quickly while the center stays raw.
- Potato slices that are too thick may stay hard even when the eggs are already set.
- Don’t “plan ahead” by baking a few minutes longer – an overbaked frittata will be rubbery once it cools.
Substitutions
- Use a fresh, soft goat cheese or swap it for feta for similar saltiness and tang.
- You can replace the milk with 30% cream if you want a richer, creamier frittata.
- Swap the zucchini for thinly sliced bell pepper or small broccoli florets, briefly pre-cooked until just tender.
Ingredients
- eggs - 6 pieces
- zucchini - 1 piece
- potatoes - 2 pieces
- goat cheese - 80 g
- onion - 1 piece
- olive oil - 2 tablespoons
- milk or 30% cream - 3 tablespoons
- fresh chives or parsley - 2 tablespoons
- salt
- pepper
Preparation
- Preheat the oven to 180°C (top and bottom heat). Peel the potatoes and slice into thin 2–3 mm half-moons, slice the zucchini into similar rounds and the onion into thin wedges – all pieces should be a similar thickness so they soften evenly.
- In a roughly 24 cm frying pan (oven-safe), heat 1 tablespoon of olive oil over medium heat. Add the potatoes, lightly salt and fry for 8–10 minutes, stirring often, until they soften and the edges turn lightly golden; when you can easily pierce them with a fork, they’re ready.
- Add the second tablespoon of olive oil, the onion and zucchini. Fry for 5–7 minutes, until the onion is translucent and the zucchini is soft but still holding its shape – the slices should bend when pressed, not collapse into a mush.
- In a bowl whisk the eggs with the milk or cream, add salt, pepper and the chopped chives or parsley. Beat with a fork for about 1 minute, until the mixture is uniform and slightly foamy on top – a thin layer of foam is a good sign.
- Spread the vegetables evenly in the pan and reduce the heat to low. Pour in the egg mixture, gently moving the pan so the eggs flow between the vegetables; after 1–2 minutes the edges should start to set and turn matte, while the center stays liquid.
- Crumble the goat cheese into irregular pieces with your fingers and scatter over the top, pressing some pieces lightly into the mixture. The cheese should be visible on the surface in patches rather than forming one compact layer.
- Cook over low heat for 3–4 minutes, until the bottom is set and lightly browned – lift the edge with a spatula, it should come away in one piece. The center should still be slightly jiggly and springy to the touch.
- Transfer the pan to the oven and bake for 8–10 minutes, until the top is set and lightly golden. When you gently shake the pan, the center shouldn’t wobble, but may still “spring” slightly when pressed with a finger.
- Remove the frittata from the oven and let it rest for 5 minutes to settle. When the edges pull slightly away from the pan, cut into wedges and serve warm or at room temperature.
Storage
Store cooled frittata pieces in an airtight container in the fridge for up to 3 days. Eat cold or reheat briefly in a pan or oven; avoid microwaving too long so the eggs don’t turn rubbery.
I usually make this frittata on Sunday evening when there’s half a zucchini, a few cooked potatoes and an open piece of goat cheese left in the fridge. On Monday I pack it into a box and have a proper, ready-made lunch between meetings.
