Potato and Egg Frittata
User Reviews
5
Potato and Egg Frittata
Description
The frittata begins by softening diced Yukon gold potatoes and onions in olive oil until tender. Eggs mixed with milk, grated Pecorino Romano, and minced chives are poured over the vegetables before baking at 350°F until the eggs are fully set and slightly golden. This combination yields a rich, hearty base with creamy cheese and mild onion sweetness.
A topping of cherry tomatoes sautéed in olive oil with fresh basil, salt, and pepper brings acidity and freshness that balance the richness of the frittata. The tomatoes wilt but retain some juiciness and texture, complementing the dense egg dish below.
The frittata can be served warm or at room temperature, making it versatile for various meals. It pairs well with additional fresh herbs and crusty bread. Leftovers store in the refrigerator for up to three days and reheat well in a microwave or oven. Greens or other vegetables can be mixed in to add variety.
Ingredients
For the frittata
- 1/4 cup olive oil
- 3 medium potato peeled and diced, Yukon gold variety
- 1 medium onion diced
- salt to taste
- black pepper to taste
- 8 large egg
- 1/4 cup milk
- 1 cup pecorino romano grated
- 1 bunch chives minced
For the cherry tomato topping
- 24 ounces cherry tomato halved
- 1/4 cup extra virgin olive oil
- salt to taste
- black pepper to taste
- 4 tablespoons basil chiffonade, divided
Instructions
For the frittata
- Preheat oven to 350f and set the rack to the center level.
- Heat a 10 inch cast iron skillet to medium heat then add the olive oil along with the diced potatoes. Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Pecorino, and chives.
- Pour the eggs over the potatoes then turn off the heat.
- Level off the frittata with a spatula. Place the pan into the oven and cook until the eggs are set (about 15 minutes).
For the cherry tomato topping
- While the frittata is baking make the tomato topping by heating a large pan to medium heat. Add the olive oil along with tomatoes and saute until they wilt (about 7 minutes).
- Remove the pan from the heat and season with salt and pepper to taste. Add half the basil to the tomatoes and mix well.
- Once the frittata is finished baking, serve slices topped with the cherry tomatoes and remaining basil. Enjoy!
Notes
- Feel free to add greens or other vegetables to the frittata for extra flavor and nutrition.
- Store leftovers in the refrigerator for up to 3 days and reheat using a microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 10.5g | 4% |
| Protein | 10.4g | 21% |
| Fat | 21g | 32% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 229mg | 76% |
| Sodium | 335mg | 14% |
| Potassium | 445mg | 9% |
| Fiber | 2.3g | 9% |
| Sugar | 3.9g | 8% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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