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Frittata with Potatoes

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Frittata with potatoes is a hearty, one-skillet dish featuring golden, tender potatoes, fluffy eggs, cheese, and vegetables. Perfect for breakfast, brunch, or a light dinner, it’s versatile, satisfying, and great for meal prep.

Ingredients

  • 6–8 large eggs
  • 1/4 cup milk or cream
  • 2 medium potatoes (Yukon gold or russet), diced or thinly sliced
  • 1 small onion, chopped
  • 1 clove garlic, minced (optional)
  • 2 tablespoons olive oil or butter
  • 1/2 cup shredded cheese (cheddar, Swiss, mozzarella, or feta)
  • 2 tablespoons chopped fresh herbs (parsley, chives, or thyme)
  • Salt and pepper, to taste
  • Optional add-ins: 1/2 cup spinach, diced bell peppers, mushrooms, or cooked bacon/sausage

Instructions

  1. Preheat oven to 375°F (190°C), if finishing the frittata in the oven.
  2. Heat olive oil or butter in an oven-safe skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
  3. Add chopped onion (and garlic, if using) and cook for another 3–5 minutes until soft.
  4. In a bowl, whisk eggs with milk or cream, salt, and pepper. Stir in shredded cheese and herbs.
  5. Pour egg mixture over potatoes and onions. Stir gently to distribute ingredients evenly.
  6. Cook on stovetop over medium-low heat for 4–5 minutes until edges begin to set.
  7. Transfer skillet to oven and bake for 10–12 minutes, or until the center is set and top is lightly golden.
  8. Let rest a few minutes before slicing and serving.

Notes

  • Use leftover cooked potatoes to save time—just sauté briefly before adding eggs.
  • To make entirely on stovetop, cover skillet and cook on low until set.
  • Customize with your favorite vegetables, meats, or cheeses.
  • Let cool completely before storing for meal prep or freezing.
  • Frittata can be served hot, warm, or cold.

Nutrition

Find it online: https://thefamilycooking.com/frittata-with-potatoes/