Dilled Potato Frittata
Elevate your breakfast or brunch game with this irresistibly savory Dilled Potato Frittata, a dish that combines the hearty comfort of golden-brown potatoes with the freshness of aromatic dill. This easy, oven-baked frittata starts with tender, pan-fried potato cubes and a sautéed medley of onions and garlic, brought together with a luscious blend of eggs, milk, and Parmesan cheese. Topped with a generous layer of melted cheddar and baked to perfection, each bite is a delightful balance of creamy, cheesy, and herbaceous flavors. Ready in just 45 minutes, this versatile recipe is perfect for a family meal or a weekend gathering, and it pairs wonderfully with a green salad or crusty bread. Ideal for meal prep, this frittata is just as delicious reheated, making it a go-to for busy mornings.
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Recipe Information
Ingredients
- 2 cups Potatoes (peeled and diced into 1/2-inch cubes)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 6 Eggs
- 0.25 cup Whole milk
- 2 tablespoons Fresh dill (chopped)
- 0.33 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil and butter over medium heat.
Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set them aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
In a medium bowl, whisk together the eggs, milk, fresh dill, Parmesan cheese, salt, and black pepper until well combined.
Return the cooked potatoes to the skillet, spreading them out evenly over the onion and garlic mixture.
Pour the egg mixture over the potatoes and gently shake the skillet to distribute the eggs evenly.
Sprinkle the shredded cheddar cheese over the top of the frittata.
Cook on the stovetop over medium heat for 4-5 minutes, or until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
Remove from the oven and let rest for 5 minutes before slicing into wedges. Serve warm.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 12.6 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1984 mg | 153% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
