Savory Potato & Herb Frittata
15min
15min
4
320
Chef's Note
For the best texture, don't overcook your frittata - it should be just set in the middle when you take it out of the oven. It will continue to cook slightly as it rests. You can easily customize this recipe with seasonal vegetables or whatever herbs you have on hand!
Tags
Ingredients
2 medium russet potatoes
2 tablespoons olive oil
1 small yellow onion
1 medium red bell pepper
8 large eggs
1/4 cup milk
2 tablespoons fresh chives
2 tablespoons fresh parsley
1 teaspoon fresh thyme
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Wash and dice 2 medium russet potatoes into 1/2-inch cubes. Finely dice 1 small yellow onion and 1 medium red bell pepper.
- 3
Heat a 10-inch oven-safe skillet over medium heat. Add 2 tablespoons of olive oil.
- 4
Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- 5
Add the diced onion and bell pepper to the skillet. Cook for another 3-4 minutes until vegetables are softened.
- 6
While vegetables are cooking, whisk together 8 large eggs, 1/4 cup milk, 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- 7
Pour the egg mixture over the vegetables in the skillet. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
- 8
Cook on the stovetop for 2 minutes until the edges begin to set.
- 9
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are fully set and the top is lightly golden.
- 10
Remove from oven and let cool for 5 minutes before slicing into wedges and serving.
Nutrition Information (per serving)
320
18g
22g
19g
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