5.0 from 51 votes
Potato and Egg Frittata
This Italian potato frittata combines fresh eggs with potatoes, chives, and Pecorino Romano cheese and is baked until set, then topped with wilted cherry tomatoes and basil.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 8
Calories: 264 kcal
Course:
Breakfast
Cuisine:
Italian
Ingredients
For the frittata
- 1/4 cup olive oil
- 3 medium Yukon gold potatoes peeled and diced
- 1 medium onion diced
- salt and pepper to taste
- 8 large eggs
- 1/4 cup milk
- 1 cup pecorino romano grated
- 1 bunch chives minced
For the cherry tomato topping
- 24 ounces cherry tomatoes halved
- 1/4 cup extra virgin olive oil
- salt and 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).
Cup of Yum
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
- Mix in greens or any type of veggies you like.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or oven.
Nutrition Information
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
(13%)
Fiber
2.3g
(9%)
Sugar
3.9g
(8%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264
% 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.