Potato-Cheddar Frittata Recipe
Potato-Cheddar Frittata Recipe photo by Taste of Home

Potato-Cheddar Frittata Recipe

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You can also use leftovers instead of the refrigerated potatoes with onions. I like to serve this fritatta with toasted rustic bread. —Donna Marie Ryan, Topsfield, Massachusetts
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 large egg whites
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup fat-free milk
  • 2 green onions, chopped
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1-1/2 cups refrigerated diced potatoes with onion

Nutritional Facts

1 wedge equals 241 calories, 13 g fat (5 g saturated fat), 201 mg cholesterol, 555 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch 1 fat.


  1. Preheat broiler. In a large bowl, whisk the first eight ingredients. In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add potatoes with onion; cook and stir 3-4 minutes or until tender. Reduce heat; pour in egg mixture. Cook, covered, 5-7 minutes or until nearly set.
  2. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Yield: 4 servings.
Originally published as Potato-Cheddar Frittata in Simple & Delicious October/November 2014

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