Savory Egg and Potato Frittata

Elevate your breakfast or brunch game with this hearty and flavorful Savory Egg and Potato Frittata! This easy-to-make dish features layers of tender golden potatoes, caramelized onions, sweet bell peppers, and a rich, fluffy egg base—crowned with a golden layer of melted cheddar cheese. Perfectly seasoned with garlic and herbs, this oven-baked frittata comes together in just under an hour, making it an ideal recipe for busy mornings or leisurely weekend gatherings. Whether served fresh out of the oven or enjoyed as leftovers, this frittata is a versatile, protein-packed meal that’s as satisfying as it is simple. Garnish with fresh parsley for a pop of color and serve alongside your favorite salad or toast for a complete and wholesome meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 Large eggs
• 0.25 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Russet potato
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 0.5 cup Diced bell pepper (any color)
• 0.75 cup Shredded cheddar cheese
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the russet potato and cut it into thin slices (about 1/8-inch thick).

Step 3

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the potato slices and cook for 5-6 minutes, flipping halfway through, until they begin to soften. Remove the potatoes from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.

Step 5

Stir in the minced garlic and diced bell pepper. Cook for an additional 2-3 minutes until the vegetables are tender. Remove from heat and set the skillet aside temporarily.

Step 6

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 7

Return the skillet to low heat and layer the cooked potatoes evenly over the onion-pepper mixture. Pour the egg mixture over the top, ensuring the egg fills all the gaps.

Step 8

Sprinkle the shredded cheddar cheese evenly over the egg mixture.

Step 9

Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the frittata is set and the top is lightly golden.

Step 10

Remove the skillet from the oven and let the frittata cool for 5 minutes. Garnish with chopped fresh parsley, if desired.

Step 11

Slice into wedges and serve warm. Enjoy your savory egg and potato frittata!

Nutrition Facts

Serving size	(1087.1g)

Amount per serving	% Daily Value*
Calories	1654.4

Total Fat 109.9g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1617.1mg	0%
Sodium 3539.7mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 10.5g	0%
Total Sugars 13.1g
Protein 81.7g	0%

Vitamin D 346.8IU	0%
Calcium 1002.8mg	0%
Iron 12.5mg	0%
Potassium 2690.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 19.3%

Carbs: 22.5%