Savory Egg and Potato Frittata
Elevate your breakfast or brunch game with this hearty and flavorful Savory Egg and Potato Frittata! This easy-to-make dish features layers of tender golden potatoes, caramelized onions, sweet bell peppers, and a rich, fluffy egg base—crowned with a golden layer of melted cheddar cheese. Perfectly seasoned with garlic and herbs, this oven-baked frittata comes together in just under an hour, making it an ideal recipe for busy mornings or leisurely weekend gatherings. Whether served fresh out of the oven or enjoyed as leftovers, this frittata is a versatile, protein-packed meal that’s as satisfying as it is simple. Garnish with fresh parsley for a pop of color and serve alongside your favorite salad or toast for a complete and wholesome meal.
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Recipe Information
Ingredients
- 8 Large eggs
- 0.25 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Russet potato
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic
- 0.5 cup Diced bell pepper (any color)
- 0.75 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potato and cut it into thin slices (about 1/8-inch thick).
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the potato slices and cook for 5-6 minutes, flipping halfway through, until they begin to soften. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and diced bell pepper. Cook for an additional 2-3 minutes until the vegetables are tender. Remove from heat and set the skillet aside temporarily.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Return the skillet to low heat and layer the cooked potatoes evenly over the onion-pepper mixture. Pour the egg mixture over the top, ensuring the egg fills all the gaps.
Sprinkle the shredded cheddar cheese evenly over the egg mixture.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with chopped fresh parsley, if desired.
Slice into wedges and serve warm. Enjoy your savory egg and potato frittata!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 738 mg | 16% | |
*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.
