Breakfast Frittata

Breakfast Frittata Recipe

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Cindy McLaughlin


Contributed by: Judy Constant

Good for dinner too!


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25 Min
25 Min


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2 tsp
olive oil
2 tsp
green onions, chopped
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


  • 1Preheat oven to 400°F.
  • 2Place 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.
  • 3Whisk 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.
  • 4Sprinkle 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

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About Breakfast Frittata

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

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