Olive Potato Frittata
Elevate your breakfast or brunch game with this irresistible Olive Potato Frittata, a harmonious blend of Mediterranean flavors and comforting textures. Featuring creamy golden potato slices, briny kalamata olives, and the savory kick of garlic and red onion, this frittata is whisked to perfection with fluffy eggs and a touch of whole milk. A finishing sprinkle of Parmesan cheese creates a golden, crispy top after a quick broil in the oven. Ready in just 35 minutes and perfect for serving up to four, this one-pan dish is an effortless yet elegant choice for any meal. Garnished with fresh parsley for a vibrant burst of color and flavor, the Olive Potato Frittata is as visually stunning as it is delicious. Whether you're hosting a weekend brunch or looking for an easy weeknight dinner, this frittata serves up farm-to-table goodness with every slice.
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Recipe Information
Ingredients
- 6 eggs
- 2 tablespoons whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow potato
- 2 garlic cloves
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 2 tablespoons fresh parsley
- 0.25 cup grated Parmesan cheese
Instructions
Peel and thinly slice the yellow potato into even-sized rounds, about 1/8-inch thick.
Mince the garlic cloves, finely chop the red onion, and slice the kalamata olives in half. Roughly chop the fresh parsley.
In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the potato slices and cook for 5-7 minutes, flipping occasionally, until they are tender and slightly golden. Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic and chopped red onion for 2-3 minutes until fragrant and softened.
Reduce the heat to low. Arrange the cooked potatoes evenly in the skillet, followed by the sliced olives. Pour the egg mixture over the top, ensuring that it spreads evenly across the potatoes and olives.
Sprinkle the grated Parmesan cheese across the surface, and cook on the stovetop for 5 minutes until the edges begin to set.
Meanwhile, preheat the oven broiler to high.
Transfer the skillet to the oven and broil for 3-5 minutes, or until the top of the frittata is puffed up and golden brown. Keep a close eye to prevent burning.
Remove the frittata from the oven, and let it rest for 5 minutes. Sprinkle with chopped parsley before slicing and serving.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 7.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 582 mg | 45% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1344 mg | 29% | |
*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.
