Potato Cheddar Frittata
This Potato Frittata is flavored with cheddar cheese and has thinly sliced potato on the bottom. It's great for breakfast or brunch, and leftovers keep beautifully!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 to 6 servings
- 1/2 lb potato*
- 2 tbsp olive oil
- dusting of paprika optional (about 1/4 tsp)
- 2 scallions sliced
- 4 oz freshly grated cheddar cheese
- 8 large eggs
- 2 tbsp heavy cream
Preheat the oven to 375 degrees F.
Using a mandolin, slice the red potatoes thinly (no need to peel the potatoes, unless you want to).
Add the olive oil to an ovenproof 12-inch nonstick skillet that has a lid available, then layer the sliced potatoes in a single even layer.
Season the potatoes with a pinch of salt (about 1/4 tsp), and a light dusting of paprika, if using.
Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender.
In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top.
Once the potatoes are cooked, pour over the egg mixture.
Place the skillet into the oven and bake for 15-18 minutes until the frittata is cooked through. You’ll know it’s done when there’s no visible liquidy egg on top when the pan is jiggled.
Cut into slices and enjoy!
*I have used both russet potatoes and waxy potatoes like red potatoes or yukon, and they both work. Russet potatoes will be a bit more fluffy in texture.
**Cooking time really depends on the thickness of the potato slices. Go by doneness, not by time.
For more savory breakfast, I love a classic Breakfast Burrito or Bacon Cheddar Waffles. For sweet breakfast, I love these fluffy English Scones and Whole Wheat Pancakes.
Calories: 390kcal | Carbohydrates: 12g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 411mg | Sodium: 481mg | Fiber: 1g | Sugar: 1g