This Potato and Cheddar Frittata combines the two best breakfast foods into one delectable recipe. Eggs and potatoes go together like salt and pepper, especially at breakfast or brunch.
Potato and Cheddar Frittata
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large red potatoes scrubbed and thinly sliced (about 1-pound)
- 1 small Spanish onion thinly sliced
- 8 large eggs
- 2 tablespoon whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375° F.
- In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.
- In a large bowl, beat eggs with milk, salt and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.
YAY! so thrilled!
I also MUCH prefer frittatas to omelets 🙂
Oh so happy you enJOYed!
YAY I am so happy – thanks for sharing your feedback!
This recipe was very easy, and came out great! Will definitely be making it again.
Deeeeeee-licious! Thanks for sharing, this’ll be on our table regularly.
I love frittatas more than I love omelets or quiche. And I always use cast iron too. This sounds great
This was a huge success. I made it in a cast iron pan which always seems to do well from stove to oven. Thanks for another great recipe.
mrsbrite – should be at least 9 inches round and that could work.
For this Fritatta and the Feta mushroom one, I would need a pan that could go under a milchig broiler/ Can a small cake pan work?
Very tasty! Even my kids liked it!!
so happy, I also find it’s a (total!) family friendly food!