Cheesy Potato and Onion Frittata
This golden and fluffy frittata is loaded with tender potato slices, sweet caramelized onions, and melted cheese for a meal that works any time of day. It is an incredibly economical way to use pantry staples and stretch a few eggs into a complete and satisfying dish.
A golden baked egg frittata with potatoes and cheese that is perfect for breakfast, lunch, or dinner on a budget.
Nutrition per serving
Ingredients
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produce
aromatics
dairy
cooking
seasoning
Instructions
Cook Potatoes and Onions
Heat oil in an oven-safe skillet over medium heat. Add the potato slices and onion in an even layer and cook for 12 minutes, flipping occasionally, until the potatoes are tender and lightly golden and the onions are soft and sweet. Season with salt and pepper.
Prepare the Egg Mixture
While the potatoes cook, crack all six eggs into a bowl and whisk until smooth and slightly frothy. Season with a pinch of salt and stir in half of the shredded mozzarella cheese.
Combine and Begin Setting
Spread the cooked potato and onion mixture into an even layer in the skillet. Pour the egg mixture over the top and gently shake the pan to ensure the eggs settle around the potatoes. Sprinkle the remaining cheese over the top. Cook on the stovetop over medium-low heat for 5 minutes until the edges are set.
Finish Under the Broiler
Transfer the skillet to the oven under the broiler on high heat for 4 to 5 minutes until the top of the frittata is puffed, set, and lightly golden. Allow it to cool for two minutes before slicing into wedges and serving.
Substitutions
Common mistakes
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