Savory Onion Potato and Blue Cheese Frittata
Elevate your brunch game with this Savory Onion Potato and Blue Cheese Frittata—an irresistible blend of rustic flavors and creamy decadence. Perfectly caramelized onions and golden, tender potatoes form the hearty foundation of this oven-baked delight, while tangy blue cheese adds a bold, gourmet twist. Whisked eggs and a touch of heavy cream create an airy, custard-like texture, and fresh parsley brings a pop of color and herbaceous flair. With a balance of sweet, savory, and tangy notes, this frittata bakes beautifully in just 30 minutes, making it an ideal dish for a crowd-pleasing breakfast, lunch, or dinner. Simple ingredients, easy preparation, and an elegant result—this frittata is comfort food at its finest.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 whole Large yellow onion
- 1 medium Russet potato
- 2 cloves Garlic cloves, minced
- 8 whole Large eggs
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.33 cup Blue cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the onion. Peel the potato, then dice it into small 1/2-inch cubes.
Heat 1 tablespoon of olive oil and the butter in a 10-inch oven-safe skillet over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and starting to caramelize.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the diced potatoes. Cook for another 10 minutes, stirring occasionally, until the potatoes are tender and golden brown.
Add the minced garlic and cook for 1 more minute until fragrant. Spread the mixture evenly across the bottom of the skillet.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Pour the egg mixture over the onion and potato mixture in the skillet. Use a spatula to ensure the eggs are evenly distributed.
Sprinkle the crumbled blue cheese evenly over the top of the frittata.
Cook the frittata on the stovetop over medium-low heat for 5 minutes, or until the edges just start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and a knife inserted into the center comes out clean.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Sprinkle with chopped parsley before slicing and serving.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1638 mg | 546% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 748 mg | 58% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2073 mg | 44% | |
*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.
