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Herb Breakfast Frittata

 Herb Breakfast Frittata
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • In a small bowl, whisk the eggs, seasonings and onion; pour over
  • potatoes. Cover and cook for 4-6 minutes or until nearly set.
  • 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.
Nutritional Facts: 1 wedge equals 204 calories, 12 g fat (4 g saturated fat), 321 mg cholesterol, 277 mg sodium,

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Herb Breakfast Frittata (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.