Herb Breakfast Frittata Recipe
Herb Breakfast Frittata Recipe photo by Taste of Home

Herb Breakfast Frittata Recipe

Publisher Photo
I came up with this recipe on a snowy day by using what I had in the fridge. Yukon Gold potatoes give this frittata a comforting bottom crust. —Katherine Hansen, Brunswick, Maine
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup thinly sliced red onion
  • 1 tablespoon olive oil
  • 1 large Yukon Gold potato, peeled and thinly sliced
  • 6 eggs
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded cheddar cheese

Nutritional Facts

1 wedge equals 204 calories, 12 g fat (4 g saturated fat), 321 mg cholesterol, 277 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.

Directions

  1. In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.
  2. In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook for 4-6 minutes or until nearly set.
  3. Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Originally published as Herb Breakfast Frittata in Simple & Delicious December/January 2012, p34

Nutritional Facts

1 wedge equals 204 calories, 12 g fat (4 g saturated fat), 321 mg cholesterol, 277 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Herb Breakfast Frittata

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 16, 2014

"This recipe turned out beautifully, but my husband thought it was missing something, and that something was bacon. He suggested we sprinkle a little crumbled bacon on top along with the cheese. I will definitely be making this again!"

MY REVIEW
Reviewed Feb. 11, 2013

"I made this for breakfast and both my husband and I loved it! I've made it at least twice since then and will continue to make it frequently. I love the onions and the potato base."

MY REVIEW
Reviewed Nov. 14, 2012

"Excellent for breakfast. Also good for a light lunch or dinner served with a salad. I added spinach, but you could add any other vegetable. Enjoy!"

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