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Herb Breakfast Frittata Recipe

Herb Breakfast Frittata Recipe

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. YIELD: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


  • 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.

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.

Reviews for Herb Breakfast Frittata

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Reviewed 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!"

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!"

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."

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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