This delicious Easy Frittata is the perfect brunch, lunch, or dinner. Made with minimal ingredients but pack so much flavor. This egg and potato frittata is filled with thinly sliced potatoes in every bite and topped with delicious garlicky fresh tomatoes.
You may be wondering why I never post breakfast recipes, haha, and honestly, it’s going to be my New Year’s resolution to publish more breakfast recipes. I love this easy frittata recipe; the whole family enjoys it. This frittata is simple to make and ready in under 30 minutes.
Lately, I’ve been running on no sleep!! My brain feels like pancake batter, ha. All four kids passed this awful flu. The baby, luckily, had it the least bad out of everyone. However, it staggered, so it’s been a long few weeks. Luckily they all got it before thanksgiving, so we still got to celebrate. But catching up on sleep these days feels like it’s not happening! I’ve found recipe-creating and content-creating a great outlet; it’s been like my therapy! This easy frittata was so delicious that it flipped my grumpy mood.
My brother was over when I was creating this recipe. My siblings are randomly dropping by cause they know there is always food around here! I have always loved the combo of eggs and potatoes; it’s a classic. The garlicky tomatoes served on top make this easy frittata one of my top 3 favorite breakfast recipes.
Ingredients
- Yukon gold potato
- avocado oil
- eggs
- green onion
- cherry tomatoes
- garlic
- chives
- salt & pepper
- Parmesan (optional)
How To Make an Easy Fritatta
This is an easy recipe. I recommend slicing potatoes with a mandoline; this will ensure potatoes are cooked evenly.
- Start by slicing your potatoes using a mandoline, or thinly and evenly slice with a knife.
- Add cooking oil and potatoes in an even layer in an oven-safe skillet over medium-high heat. Cook for 5-7 minutes or until golden, and flip to cook for another 5 minutes. Remove from heat.
- Meanwhile, prepare eggs in a medium bowl, crack eggs, and whisk. Whisk in green onions, salt, and pepper.
- Pour eggs over potatoes and transfer to the oven. Bake frittata at 400 degrees F for 15 minutes or until eggs are set.
- Slice tomatoes, add to a bowl, and mix with garlic, chives, salt, and pepper.
- Transfer the frittata to a serving plate. Do this by loosening the edges with a butter knife, then place a plate over the frittata with one hand on the plate and flip the pan on top.
- Pour tomatoes over frittata and cover with freshly grated parmesan (optional).
- Serve warm, and enjoy.
Easy Frittata Tips
Get creative and add some extra ingredients to the mix, such as pieces of your protein, shredded cheese, chopped veggies, or whatever you desire.
Leftovers
This easy frittata will last in the fridge for 3 – 4 days. Then, slice them into portions and store them in an air-tight container.
Love brunch recipes, also try:
- Roasted Red Pepper & Spinach Egg Cups
- Easy Egg Bites ( Muffin Tin Recipe)
- CrockPot Breakfast Casserole
- Pumpkin Breakfast Cookies
- Apple Cinnamon Baked Oats
- Maple Pear Baked Oatmeal
- Easy Broccoli Cheddar Quiche
- Spinach, Mushroom, and Feta Quiche
Easy Frittata (Egg & Potato)
This delicious Easy Frittata is the perfect brunch, lunch, or dinner. Made with minimal ingredients but pack so much flavor. This egg and potato frittata is filled with thinly sliced potatoes in every bite and topped with delicious garlicky fresh tomatoes.
Ingredients
- 1 Yukon fold potato, thinly sliced 1/8 -inch
- 2 tbsp cooking oil
- 12 eggs
- 2 green onion sprigs, chopped
- s1/2 tsp salt, or to taste
- 1/4 tsp pepper
Tomatoes
- 1/2 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 1 tbsp chopped chives
- 1 tsp avo avocado oil
- salt & pepper to taste
Instructions
- Adjust the oven rack to the middle of the oven. Preheat the oven to 400 degrees F.
- In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the potatoes in an even layer, stir and occasionally flip to prevent burning. Cook till potatoes is tender, about 5 - 8 minutes.
- Meanwhile, prepare eggs in a medium bowl, crack eggs and whisk till combined. Whisk in green onions, salt, and pepper.
- Pour eggs over potatoes and transfer to the oven. Bake frittata at 400 degrees F for 15 minutes or until eggs are set.
- Slice tomatoes, add to a bowl, and mix with garlic, chives, salt, and pepper.
- Transfer the frittata to a serving plate. Do this by loosening the edges with a butter knife, then place a plate over the frittata with one hand on the plate and flip the pan on top.
- Pour tomatoes over frittata and cover with freshly grated parmesan (optional).
- Serve warm, and enjoy.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 372mgSodium: 971mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 14g