Potato and Egg Frittata
This Italian potato frittata combines fresh eggs with potatoes, chives, and Pecorino Romano cheese and is baked until set, then topped with wilted cherry tomatoes and basil.
Servings: 8
Ingredients
For the frittata
- 1/4 cup olive oil
- 3 medium Yukon Gold potatoes peeled and diced
- 1 medium onion diced
- salt and pepper to taste
- 8 large eggs
- 1/4 cup milk
- 1 cup Pecorino Romano grated
- 1 bunch chives minced
For the cherry tomato topping
- 24 ounces cherry tomatoes halved
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 4 tablespoons basil chiffonade, divided
Instructions
For the frittata
- Preheat oven to 350f and set the rack to the center level.
- Heat a 10 inch cast iron skillet to medium heat then add the olive oil along with the diced potatoes. Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Pecorino, and chives.
- Pour the eggs over the potatoes then turn off the heat.
- Level off the frittata with a spatula. Place the pan into the oven and cook until the eggs are set (about 15 minutes).
For the cherry tomato topping
- While the frittata is baking make the tomato topping by heating a large pan to medium heat. Add the olive oil along with tomatoes and saute until they wilt (about 7 minutes).
- Remove the pan from the heat and season with salt and pepper to taste. Add half the basil to the tomatoes and mix well.
- Once the frittata is finished baking, serve slices topped with the cherry tomatoes and remaining basil. Enjoy!
Notes
- Mix in greens or any type of veggies you like.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 264kcal | Carbohydrates: 10.5g | Protein: 10.4g | Fat: 21g | Saturated Fat: 4.7g | Cholesterol: 229mg | Sodium: 335mg | Potassium: 445mg | Fiber: 2.3g | Sugar: 3.9g | Calcium: 161mg | Iron: 2mg
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