This potato frittata is a delicious brunch dish, but it’s hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you’ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama
Artichoke and Potato Frittata
Artichoke and Potato Frittata
Prep Time
35 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 cup finely chopped red onion
- 1 garlic clove, minced
- 2 medium Yukon Gold potatoes (about 10 ounces), thinly sliced
- 8 large eggs
- 1/4 cup 2% milk
- 2 medium tomatoes, chopped
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1/4 cup crumbled goat cheese, divided
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan.
- Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat for 15-20 minutes or until tender, stirring occasionally.
- In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes.
- Let stand for 5 minutes. Sprinkle with remaining basil. Cut into pieces.
Nutrition Facts
1 piece: 420 calories, 22g fat (6g saturated fat), 382mg cholesterol, 1039mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 20g protein.
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