Swiss Cheese Frittata with Potatoes and Caramelized Onions
Elevate your breakfast or brunch game with this Swiss Cheese Frittata with Potatoes and Caramelized Onions—a hearty and flavorful dish perfect for any occasion. This oven-baked frittata combines fluffy eggs and creamy Swiss cheese with the rustic charm of tender Yukon Gold potatoes and sweet, golden caramelized onions. A hint of heavy cream gives the eggs a luscious texture, while a garnish of fresh parsley adds a pop of color and freshness. Cooked in a single skillet and finished in the oven, this recipe is as convenient as it is delicious. Whether you're feeding a crowd or prepping a sophisticated weekday meal, this frittata delivers irresistible flavor and ease.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium (thinly sliced) yellow onion
- 2 medium (peeled and thinly sliced) Yukon Gold potatoes
- 1 cup (shredded) Swiss cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the thinly sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the onions are soft and caramelized. Remove them from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and butter. Add the thinly sliced potatoes in a single layer. Sprinkle with a pinch of salt and black pepper, then cook for 8-10 minutes, turning occasionally, until the potatoes are tender and lightly golden. Remove from heat.
While the potatoes are cooking, whisk together the eggs, heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a large mixing bowl.
Return the caramelized onions to the skillet and spread them evenly over the potatoes.
Pour the egg mixture over the potatoes and onions, tilting the skillet slightly to ensure the eggs coat all the ingredients evenly.
Sprinkle the shredded Swiss cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the eggs are set and the top is lightly golden. Check for doneness by inserting a knife into the center; it should come out clean.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1648 mg | 549% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.4 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 1361 mg | 105% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2592 mg | 55% | |
*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.
