Fitness / March 14, 2024

Potato Frittata

Savor the simple pleasure of this savory and effortlessly delicious Potato Frittata.

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The first time I had a frittata I was in my 20s. We were having a Mother’s Day brunch buffet at a local botanical garden, and my, what a spread they had. I’m partial to omelets, so naturally, I gravitated to the omelet bar. That’s when I saw the frittatas. They were layered on a three-tiered tray. Needless to say, I didn’t order an omelet. Instead, I snagged three frittatas—sharp cheddar, caramelized onion, and a gyro frittata with feta cheese. And yes, they were delicious. For the longest time, I assumed frittatas were difficult to make, but you know what I discovered? They’re not. I think you’ll find my potato frittata is easy to make and even easier to devour.

This savory dish is ideal for Easter brunches, Mother’s Day, or any time you’re feeding a crowd. Even my picky kids enjoy my potato frittatas. There’s a subtle buttery taste punctuated by the smoky crisp bacon, the tangy dijon, and the nutty gruyere cheese. I toss some fresh spinach for a bit of color and fiber, which contrasts nicely with the green onions. All this to say, there’s a lot going on in this frittata. They taste so wonderfully complex for a recipe that requires you to quite literally throw everything together.

Is Potato Frittata Healthy?

Everyone seems to have a different opinion on whether eggs are healthy or not, and frankly, I’m tired of it. From what I’ve read, eggs, especially the yolks, are a powerhouse of B vitamins and carotenoids, which help improve eye health. That sounds healthy enough to me! You know what else can also be healthy in moderation? Cheese! In fact, gruyere cheese contains probiotics, which help reduce inflammation and digestive issues. It’s also high in protein and calcium. So, is my potato frittata healthy? I sure think so. However, if you’re concerned about your cholesterol count, you could always use egg whites in this recipe instead. And I get that Gruyere isn’t for everyone, so feel free to swap with a cheese of your choice.

The case For Cast Iron

Nonstick pans have their place in the kitchen, but I prefer stainless steel and cast iron pans, especially for dishes like potato frittata. Cast iron is especially great because it retains and distributes heat more evenly than nonstick pans. They’re durable, too, and will last you a lifetime. Just make sure to season your pan first. If you’re not sure where to start, there are loads of videos on YouTube that can help you on your cast iron journey!

INGREDIENTS

2 strips thick-cut bacon, diced (optional for vegetarians)
2 medium Yukon gold potatoes, peeled and ½-inch diced (about 2 cups)
8 large eggs
3 tablespoons nonfat milk or milk of choice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup shredded gruyere or similar melty cheese
1 cup fresh spinach, roughly chopped
1/2 cup green onions, finely chopped (about 3 medium)

INSTRUCTIONS

Prep and Preheat

Get your oven ready and preheat to the right temperature for baking the frittata.

Crisp the Bacon

Cook the bacon until it’s perfectly crispy, then set it aside on a paper towel.

Potato Time

Use the bacon’s flavor to cook the potatoes until they’re just right.

Mix It Up

Combine the eggs, milk, and seasonings, then stir in the cheese for extra flavor.

Greens and Onions

Add fresh greens and onions to the mix for a pop of color and nutrition.

Layer It

Make sure everything in the skillet is evenly spread out before adding the eggs.

Egg Pour

Gently pour the egg mixture over the skillet, ready for baking.

Bake to Perfection

Watch the frittata as it bakes to ensure it sets just right.

Serve and Enjoy

Cut into slices, serve up this delicious meal, and DEVOUR!

Devour!

FAQs & Tips

How to Make Ahead and Store?

After making the frittata, you can transfer it to a pie plate or container and store it in the fridge. If covered, your frittata should be good for up to five days, but I’d recommend enjoying this dish right away. That said, it does heat up well in the oven. Just put it on a baking sheet or oven-safe pie plate and cook for about 10 minutes at 300 degrees.

What’s the Difference Between a Frittata and a Quiche?

Generally, quiches have a crust base, while a frittata never has a crust. Quiches also tend to be more creamy or custardy with their fillings, while frittata have a more omelet-like texture. On a personal note, I also feel like quiches are more challenging to make, especially if you make the crust from scratch.

How can I tell if the frittata is done?

If the center of the frittata doesn’t jiggle when you shake the pan, you know it’s ready!

I don’t like Green Onions. Can I use something else?

Sweeter onions like Vidalia or Yellow could also work for this recipe. And if you prefer a more pungent taste, red onions add a great contrast to the gruyere cheese.

Serving Suggestions

Serve this potato frittata with all your brunch favorites. I enjoy pairing it with something sweet, like french toast or blueberry pancakes. Even a slice of chocolate banana bread works for me. Or if savory is more your thing, this low-carb sausage casserole could do the job, too.

Potato Frittata

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 193kcal

Author FoodFaithFitness

Ingredients

2 strips thick-cut bacon diced (optional for vegetarian)
2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
8 large eggs
3 tablespoons nonfat milk or milk of choice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup shredded gruyere or similar melty cheese
1 cup fresh spinach roughly chopped
1/2 cup green onions finely chopped (about 3 medium)

Instructions

Preheat your oven to 350 degrees F with a rack in the center position.
In a large ovenproof skillet, cook the bacon over medium-low heat until crisp, then transfer to a paper-towel lined plate to drain.
In the same skillet with the bacon fat, cook the diced potatoes until tender and browned, stirring occasionally.
Whisk together eggs, milk, Dijon mustard, salt, and pepper in a bowl. Mix in the shredded cheese.
Add the spinach and green onions to the skillet with the potatoes, stirring until wilted.
Spread the cooked bacon, potatoes, and greens in an even layer in the skillet.
Pour the egg mixture over the skillet contents, smoothing the top.
Bake in the preheated oven for 15 to 20 minutes until the eggs are set. Serve immediately.
DEVOUR!