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Herb Breakfast Frittata

Total Time

Prep/Total Time: 30 min.


4 servings

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
Herb Breakfast Frittata Recipe photo by Taste of Home


  • 1/4 cup thinly sliced red onion
  • 1 tablespoon olive oil
  • 1 large Yukon Gold potato, peeled and thinly sliced
  • 6 large 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


  1. In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler.
  2. In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes.
  3. Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.

Nutrition 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.

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  • Jellybug
    Jan 8, 2017

    I made this frittata for our breakfast along with cheddar bacon biscuits and fresh fruit cups and everyone in the family loved it. Delicious, Quick and Easy!

  • jenningsgirl
    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
    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
    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!

  • Sandree
    Oct 19, 2012

    No comment left