Cheesy Potato and Herb Frittata

A fluffy, savory frittata packed with tender yellow potatoes, sharp cheddar cheese, fresh chives, and a hint of garlic, perfect for a quick dinner.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• budget-friendly
• comfort food
• one-pot
• quick
• savory

Ingredients

• 3 tablespoon olive oil
• 1 yellow onion (finely diced)
• 2 clove garlic (minced)
• 1.5 pound yellow potato (peeled, finely diced 1/4-inch)
• 8 eggs
• 0.5 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tablespoon fresh chives (chopped)
• 6 cup mixed greens
• 1 tablespoon red wine vinegar

Instructions

1. Preheat broiler. Heat 1 tablespoon of olive oil in a 10-inch oven-safe, non-stick skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 3 minutes.
2. Add the minced garlic and finely diced yellow potatoes to the skillet. Cook, stirring occasionally, until potatoes are tender and lightly golden, about 10 minutes. Reduce heat if potatoes are browning too quickly.
3. While potatoes cook, in a large bowl, whisk together the large eggs, whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Stir the shredded sharp cheddar cheese and chopped fresh chives into the egg mixture.
5. Pour the egg mixture evenly over the potato mixture in the skillet. Cook on the stovetop without stirring until the edges are set, about 3-5 minutes.
6. Transfer the skillet to the preheated broiler. Broil for 2-4 minutes, watching carefully, until the frittata is puffed and golden brown on top and set in the center.
7. While the frittata broils, prepare a simple dressing for the mixed greens by whisking together 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Toss with the mixed greens.
8. Let the frittata cool slightly before slicing. Serve with the simple mixed green salad.

Notes

Ensure potatoes are finely diced for quicker cooking. Any mild, semi-hard cheese can be used in place of cheddar. The frittata can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 420
• Protein: 23.8 g
• Carbohydrates: 30.5 g
• Fat: 23.5 g
• Fiber: 4.5 g
• Sodium: 650 mg
• Saturated Fat: 9.2 g
• Sugar: 3.1 g
• Cholesterol: 300 mg