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

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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


  • 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: 204 calories, 12g fat (4g saturated fat), 321mg cholesterol, 277mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.


  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

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jenningsgirl User ID: 7719485 123331
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!"

climbergirl User ID: 6556579 126615
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."

Dodger205 User ID: 5863995 116237
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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