‘Everything-in’ in this breakfast frittata with potatoes means that you can literally add everything in your fridge. This dish is the perfect way to use up leftover vegetables from the week. It’s a dish I often make right before grocery pick-up just to clear out the fridge.
A frittata is often called a crustless quiche. Just like a quiche you pretty much get away with adding any vegetables you like. There are very few rules when it comes to making a frittata. Low and slow is what you want to aim for which is why I bake mine.
I personally also believe that without potatoes it’s not really a frittata. Without potatoes, you really just have an omelette. Even though an omelette is cooked quickly on high heat, contrary to the frittata, once it’s on your plate the difference might be hard to spot. So the moment you have leftover potatoes you now know what to make!
Preparing a Frittata
Ingredients
Eggs: Eggs are essential to this dish as there is no frittata without them. Eggs are what make this cohesive.
Vegetables: I use a combination of fresh and previously cooked veggies but this is not necessary. Add whatever vegetables you have on hand. If leftovers are all you have that is all you need. With that said, for me, potatoes are usually the deciding factor for making a frittata for breakfast. The moment I have leftover potatoes is the moment I know we’re having a frittata for breakfast.
Cheese: I use marble cheese in this breakfast frittata but you can use any cheese that is easily grated and melts well.
How to Make a Breakfast Frittata with Potatoes
Preheat the oven to 350°F.
Chop all vegetables into half-inch pieces and grate the cheese.
Next, preheat the oil in an oven-safe pan on medium heat.
Add the potatoes to the pan and toss with paprika to make sure they are evenly covered. Cook for a couple of minutes to heat through. If you choose to use uncooked potatoes, they will need at least 10 minutes to cook through. Use a fork to test doneness.
Add uncooked vegetables and sauté for another 3-4 minutes until softened.
While the vegetables are cooking, in a medium bowl add eggs, oregano and salt, and pepper and beat until combined.
Pour the egg mixture into the pan over the vegetables. Add the broccoli or any other pre-cooked vegetables you are using that don’t require much heating time. Top with grated cheese and place in the oven uncovered for 5 minutes or until the eggs have set.
Depending on the size of your pan this may take longer, always check that the eggs are cooked through. Serve immediately.
Serving a Breakfast Frittata
I like to serve the frittata with hot sauce like sriracha. As a side, you can add buttered toast or a fresh salad, even avocado toast for a more filling breakfast.
Substitutions
This recipe is very forgiving so feel free to play around with the ingredients to really make it your favourite.
You can easily leave out ingredients that you don’t like or don’t have (except for the eggs of course) without compromising the final dish.
If you don’t have some of the listed veggies but you have others from yesterday’s dinner, feel free to substitute those as well.
What can I bake a frittata in?
I recommend using an oven-safe pan (I used a cast-iron skillet) to minimize the dishes. However, if you don’t have one, there are other options:
- Sauté all the vegetables in a frying pan, per the recipe instructions above, then place into an oven-safe dish (for example 9×9 glass dish). Pour the eggs over the vegetables in the oven-safe dish, top with cheese and proceed with the remainder of the recipe.
- Sauté all the vegetables in a frying pan, per the recipe instructions above, pour the egg mixture over the vegetables, top with cheese, and cover with a lid. Turn the heat down to low/simmer to prevent burning.
Frittata with Potatoes Recipe
Equipment
- Oven-safe pan
- Knife
Ingredients
- 6 eggs
- 1 tsp dried oregano (dried)
- ½ tsp paprika
- ½ cup potatoes (cooked)
- 3-4 button mushrooms
- ½ green bell pepper
- 2 Tbsp red onion
- ½ cup broccoli (cooked)
- ¼ cup cheese
- 1 tsp olive oil
- Salt and ground black pepper to taste
- ¼ tsp sriracha (optional)
Instructions
- Preheat oven to 350°F
- Heat the oil in an oven-safe pan.
- Chop all vegetables into half-inch pieces and grate the cheese.
- Add potatoes and paprika to the pan and sauté for 2-3 minutes.
- Add fresh vegetables to the pan and sauté until softened, about 3-4 minutes.
- Add remaining vegetables to the pan and cook until warmed, 1-2 minutes.
- In a medium bowl, add the eggs, oregano, salt and pepper. Beat until well combined.
- Pour the egg mixture into the pan and top with grated cheese.
- Place the pan in the preheated oven and bake for 5 minutes. Depending on the size of your pan it may take longer or shorter. Ensure the eggs are fully cooked.
- Cut into four and serve immediately. Top with hot sauce or salsa if desired and serve with a side salad for a more fulsome meal.
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