Crispy Potato Frittata

No ratings yet

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.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast, Main Course

Cuisine: Italian

Keyword: eggs, goat cheese, herbs, potatoes

Season: Fall, Spring, Summer, Winter

Diet: Gluten Free, Vegetarian

Protein: Eggs

Servings: people

Calories: 426kcal

Author: Molly Luzbetak

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 rosemary* fresh, 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