Potato, Zucchini Frittata Pizza with Cherry Tomatoes

Frittatas are a gluten-free and healthy choice, compared to tarts or quiche, and they are easier to make and master. Here the potato, zucchini and egg form a pizza crust of sorts. Double the pleasure: Gluten-free pizza and quiche in one.
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  • Total: 1 hr 15 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 as a meal and 6 to 8 as a snack
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Ingredients

Cherry Tomato Topping:

2 tablespoons EVOO

About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved

2 cloves garlic, grated or finely chopped

1 scant teaspoon (small 1/3 palm full) dried oregano

1 scant teaspoon (small 1/3 palm full) red pepper flakes

About 1/2 teaspoon fennel seeds or fennel pollen

Frittata:

1 small firm zucchini, shredded

Salt and pepper

1 russet potato

10 large eggs

About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)

2 tablespoons EVOO

2 tablespoons unsalted butter

2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)

A small handful of fresh basil leaves, to serve 

Directions

  1. For the cherry tomato topping: Preheat oven to 400 degrees F.
  2. Heat a medium skillet over medium-high to high heat with EVOO, 2 turns of the pan, then add tomatoes and toss 4 minutes to slump. Add garlic, oregano, red pepper flakes and fennel, then stir or toss 1 minute and remove from heat.
  3. For the frittata: Add shredded zucchini to a strainer and season with salt.
  4. Peel and shred potato.
  5. Press excess liquid from zucchini.
  6. Crack eggs on the counter and drop into bowl (if there are stray bits of shell remove them with larger pieces of shell). Whisk up eggs until frothy and season with salt and pepper, then add Parmigiano-Reggiano and whisk to combine.
  7. Heat a 10-inch cast-iron or ovenproof nonstick skillet over medium-high heat, then add oil and butter. When butter foams, add potatoes, season with salt and pepper and brown 2 to 3 minutes. Add zucchini and brown a few minutes more, then cover with eggs and let eggs settle. Place frittata in oven and bake on center rack about 15 minutes, then add mozzarella and tomato topping and roast 10 to 12 minutes more, to lightly browned and firm. Let stand at least 10 minutes, then add torn basil, cut and serve.
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