Breakfast Frittata

Breakfast Frittata

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Cindy McLaughlin


Contributed by: Judy Constant

Good for dinner too!


☆☆☆☆☆ 0 votes

25 Min
25 Min


  • 2 tsp
    olive oil
  • 2 tsp
  • 2
    green onions, chopped
  • 1/2
    red bell pepper, cut into slivers
  • 1 clove
    garlic, chopped
  • 1 lb
    yukon gold potatoes, thinly sliced
  • 6 large
  • 3 Tbsp
    heavy cream
  • 1 pinch
    thyme, dried
  • 1 pinch
    oregano, derided
  • 1/4 tsp
  • ·
    freshly ground pepper
  • 1/4 c
    gruyere cheese

How to Make Breakfast Frittata


  1. Preheat oven to 400°F.
  2. Place olive oil and butter in a heavy ovenproof skillet or well seasoned cast-iron skillet. Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Add potatoes. Cover and cook until potatoes are fork tender, 10 to 12 minutes.
  3. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour , egg mixture evenly over the top of the potatoes. Jiggle the pan slightly to make sure eggs run down between the potatoes.
  4. Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes, until eggs are soft set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges

Printable Recipe Card

About Breakfast Frittata

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Spanish

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