Best 6 Zucchini Potato And Dill Frittata Vegan Recipes

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Looking for a delicious, nutritious, and versatile vegan frittata recipe that showcases the flavors of zucchini, potato, and dill? Look no further! This article will guide you through creating a delectable vegan frittata that is packed with colorful vegetables, savory herbs, and a golden-brown crust. Whether you're looking for a satisfying breakfast, lunch, or dinner option, this recipe is sure to impress with its vibrant flavors and wholesome ingredients. Get ready to embark on a culinary journey where the goodness of zucchini, potato, and dill come together in a symphony of taste.

Let's cook with our recipes!

ZUCCHINI AND POTATO FRITTATA



Zucchini and Potato Frittata image

Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!

Provided by Epi-curious

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons butter or 4 tablespoons margarine
1 large zucchini, finely diced
1 large potato, finely diced
1 cup chopped fresh mushrooms
1 large onion, finely diced
1/4 cup finely diced bell pepper (red, green, or yellow)
1/2 cup chopped turkey ham (optional)
2 cups shredded cheddar cheese
6 large eggs
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill

Steps:

  • Preheat oven to 350 degrees.
  • In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
  • Set aside to cool slightly.
  • Butter the bottom and sides of a glass 13x9 Baking dish.
  • In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
  • Add the fresh parsley and dill to the egg mixture and stir well.
  • Add the shredded cheese to the egg mix and stir well.
  • Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
  • Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
  • Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.

Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.

Provided by Tatiana

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 8

2 large potatoes, peeled and sliced
1 tablespoon olive oil
2 zucchini, sliced
1 large onion, finely chopped
8 eggs
1 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
  • Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
  • Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g

ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN



Zucchini, Potato, and Dill Frittata - Vegan image

After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).

Provided by Kozmic Blues

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon turmeric
2 teaspoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
2 cups zucchini, shredded, squeezed dry of excess water
3 new potatoes, cubed 1/2-inch
2 -3 teaspoons dried dill
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat oven to 400°F
  • Steam cubed potatoes in a veggie steamer for 7-8 minutes.
  • In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add remainder of dried spices, and stir to coat.
  • Add the shredded zucchini and potatoes and saute for 3 more minutes.
  • Add the minced fresh garlic saute for 1 minute.
  • Transfer the cooked zucchini/potato mixture to the tofu and combine well.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400°F for 30 minutes.
  • Let the frittata sit for 10 minute before serving.

Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional

Steps:

  • Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
  • Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
  • Preheat the oven broiler to medium-high.
  • Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
  • Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.

Nutrition Facts : Calories 255, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 985 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 18 grams

FRITTATA WITH ZUCCHINI, GOAT CHEESE AND DILL



Frittata With Zucchini, Goat Cheese and Dill image

Goat cheese adds creaminess and rich flavor to this delicate frittata.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 pound zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt
freshly ground pepper to taste
8 eggs
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh dill

Steps:

  • Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted - it should still be bright green. Season to taste with salt and pepper, and remove from the heat.
  • Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.
  • Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn't sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 375 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO AND ZUCCHINI FRITTATA



Potato and Zucchini Frittata image

This potato and zucchini frittata is a yummy new way to eat eggs!

Provided by Ginger21

Time 50m

Yield 6

Number Of Ingredients 7

1 pound potatoes, peeled
1 tablespoon olive oil
1 large onion, finely chopped
3 small zucchini, thinly sliced
1 tablespoon chopped fresh mint
8 large eggs
ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
  • Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
  • Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
  • Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 18.1 g, Cholesterol 248 mg, Fat 9.1 g, Fiber 2.7 g, Protein 10.9 g, SaturatedFat 2.4 g, Sodium 104.8 mg, Sugar 3.2 g

Tips:

  • For a crispier frittata, cook it in a well-heated skillet over medium-high heat. If the skillet is not hot enough, the frittata will not brown properly.
  • To prevent the frittata from sticking to the skillet, use a non-stick skillet or grease the skillet with cooking spray.
  • Once the frittata is cooked, let it cool slightly before slicing and serving. This will help the frittata to hold its shape.
  • Zucchini potato and dill frittata is a versatile dish that can be served for breakfast, lunch, or dinner. It can also be served as a side dish or appetizer.
  • To make a gluten-free frittata, use gluten-free bread crumbs or almond flour instead of all-purpose flour.
  • To make a vegan frittata, use a plant-based milk such as almond milk or soy milk instead of cow's milk, and use a vegan cheese alternative instead of regular cheese.

Conclusion:

Zucchini potato and dill frittata is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover vegetables and herbs, and it is also a healthy and protein-packed meal. With its combination of zucchini, potatoes, dill, and cheese, this frittata is sure to please everyone at the table.

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