Frittata is one of Italy's most beloved home-cooked dishes. Similar to an omelet but cooked more slowly, a frittata is thicker, fluffier, and filled with vegetables, cheeses, herbs, or meats. This zucchini version is light, fresh, and perfect for breakfast, brunch, lunch, or even a light dinner. It can be served warm, at room temperature, or chilled, making it ideal for picnics and meal prep.

   This recipe can be varied: use other ground meats, finely chopped ham, or any other meat. I think it's especially good for using up leftovers from Thanksgiving. You can also grate zucchini or pumpkin, or both, along with the potatoes.