Crispy Potato Frittata
A cheesy, herby, deliciously fluffy frittata. It's an easy dish that will impress anyone you make it for! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Bowl
- Whisk
- Cast Iron or Oven Safe Pan
Ingredients
- 10 eggs*
- ½ cup coconut milk or milk of choice
- 1 tbsp dijon mustard
- 1½ tsp sea salt
- 1 tsp onion powder
- ¼ tsp black pepper
- ½ cup goat cheese crumbled
- 2 tbsp olive oil
- 5 cloves garlic* minced
- ¾ lb potatoes* sliced into ¼-inch thick rounds, with larger slices split into half-moons
- 1½ tbsp fresh rosemary* minced
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, whisk together eggs, milk, dijon, salt, onion powder, and pepper
- Gently stir in goat cheese and set the bowl aside
- Heat an oven-proof pan to medium-high heat and add oil. When oil is shimmering, add potato slices, trying not to overlap. You may have to cook potatoes in two batches
- Cook without stirring for 4 minutes, or until bottoms have turned golden brown
- Carefully flip potatoes and cook on the other side for 2-3 minutes
- Add garlic and rosemary and cook, stirring, until fragrant and softened, about 1 minute
- Turn heat to medium-low and pour in egg mixture
- Stir to incorporate ingredients evenly, then allow frittata to cook until the sides are starting to puff and pull away from the edge of the skillet, about 3 minutes
- Turn off the stove and place frittata in the oven to bake for 15-18 minutes, or until the middle springs back when gently pressed
Video
Notes
Adapted from Laura Lea
Nutrition
Calories: 426kcalCarbohydrates: 19gProtein: 22gFat: 30gSaturated Fat: 14gCholesterol: 422mgSodium: 1185mgPotassium: 587mgFiber: 2gSugar: 1gVitamin A: 909IUVitamin C: 18mgCalcium: 123mgIron: 4mg
