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Cheesy Zucchini Frittata

This frittata recipe is delicious and can be served at room temp!


  • 1 baking potato, peeled and thinly sliced
  • 2 tablespoons milk
  • 3 eggs, beaten
  • 2 tablespoons extra virgin olive oil ( EVOO)
  • 1 small zucchini, chopped
  • 1/2 cup shredded Asiago cheese
  • 5-10 leaves basil (optional)
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Pre-heat the oven to 375°F.

Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs.

In a medium size, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges. Garnish with basil, if desired

Rachael Ray