Potato Chive Frittata
Savor the simplicity and elegance of a Potato Chive Frittata—a hearty, one-pan breakfast or brunch dish that’s as easy to make as it is satisfying to eat. This recipe features tender, golden Yukon Gold potatoes layered beneath a fluffy, creamy egg mixture infused with the subtle onion-like flavor of fresh chives and the nutty richness of grated Parmesan cheese. Perfectly cooked in an oven-safe skillet, this frittata transitions seamlessly from stovetop to oven, creating a golden, custardy texture that’s ideal for slicing and serving. Ready in just 35 minutes and packed with wholesome ingredients, this dish is perfect for a weekend brunch, a light lunch, or even meal prep for the week ahead. Whether served warm or at room temperature, the Potato Chive Frittata shines with its rustic charm and irresistible flavor.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 medium Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 8 large Eggs
- 3 tablespoons Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons, chopped Fresh chives
- 0.5 cup, grated Parmesan cheese
Instructions
Peel the potatoes and slice them thinly, about 1/8-inch thick. Pat the slices dry with a paper towel to remove excess moisture.
In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook for 8-10 minutes, flipping occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set aside.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined. Stir in the chopped chives and grated Parmesan cheese.
Return the skillet to medium-low heat and add the butter, allowing it to melt. Spread the cooked potatoes evenly across the bottom of the skillet.
Pour the egg mixture over the potatoes, gently tilting the pan to distribute the eggs evenly. Cook on the stovetop for 2-3 minutes, just until the edges of the frittata begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and lightly golden on top.
Remove the skillet from the oven and allow the frittata to cool for a few minutes. Use a spatula to loosen the edges, then carefully slice and serve warm.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 454 mg | 10% | |
*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.
