Baked Egg And Potato Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED EGG AND POTATO FRITTATA



Baked Egg and Potato Frittata image

This baked frittata was adapted from the Food Lover's meal plans.

Provided by Todd Ryan

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h5m

Yield 6

Number Of Ingredients 10

cooking spray
12 egg whites
½ cup skim milk
3 ½ cups frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese, divided
½ cup onion, chopped
4 tablespoons cooked crumbled bacon, divided
½ teaspoon salt
½ teaspoon chili powder
4 green onions, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish lightly with cooking spray.
  • Whisk egg whites and milk together in a large bowl. Stir in hash browns, 3/4 of the Cheddar cheese, onion, 2 tablespoons bacon, salt, and chili powder. Pour into the prepared dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Remove from the oven and sprinkle with remaining Cheddar cheese and bacon, and green onions. Let stand for about 5 minutes before cutting into 6 equal pieces.

Nutrition Facts : Calories 255 calories, Carbohydrate 20.2 g, Cholesterol 32.8 mg, Fat 16.5 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 8.1 g, Sodium 662.5 mg, Sugar 2.4 g

POTATO SAUSAGE FRITTATA



Potato Sausage Frittata image

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­-the sky's the limit!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound bulk pork sausage
6 bacon strips, diced
1-1/2 cups finely chopped red potatoes
1 medium onion, finely chopped
8 large eggs
2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

BAKED LEEK, POTATO, AND PARMESAN FRITTATA



Baked Leek, Potato, and Parmesan Frittata image

Served warm or cold, this comforting dish works for almost any occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

1/2 teaspoon extra-virgin olive oil
1 cup water
4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
2 garlic cloves, thinly sliced
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
Coarse salt
8 large eggs plus 2 large egg whites
1/4 teaspoon cayenne pepper
3/4 cup part-skim ricotta cheese, drained
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
  • Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g

POTATO FRITTATA



Potato Frittata image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

3 large red potatoes, peeled and cut into 1/2-inch cubes
1 cup diced onion
Salt and freshly ground black pepper
4 to 5 tablespoons olive oil, or to taste
6 large eggs
2 to 3 tablespoons freshly grated Locatelli-Romano
Minced fresh parsley leaves

Steps:

  • Pat dry the potatoes and onions.
  • In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
  • In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
  • Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
  • Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
  • Transfer to a plate and cut into wedges. Sprinkle with parsley.

POTATO AND CHEESE FRITTATA



Potato and Cheese Frittata image

This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Provided by DONSSWEETY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
½ cup shredded Cheddar cheese
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
  • Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g

NAN'S POTATO AND EGG FRITTATA



Nan's Potato and Egg Frittata image

A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!

Provided by Nan

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 27m

Yield 4

Number Of Ingredients 4

2 tablespoons olive oil
1 large baking potato, peeled and sliced 1/4 inch thick
6 eggs, beaten
salt and pepper to taste

Steps:

  • Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
  • When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
  • When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g

More about "baked egg and potato frittata recipes"

2018-07-12 Place the pan over medium heat, and cover with a lid. Cook for about 8 minutes** until the potatoes are fork tender. In the meantime, whisk the scallions, cheddar, eggs, cream, and 1/4 tsp salt in a large bowl, until combined and a little frothy on top. Once the potatoes are cooked, pour over the egg …
From fifteenspatulas.com


2020-07-24 Learn more about how to make this perfect frittata recipe! Oven-baked frittata is sure to be a hit with even the pickiest of eaters! Frittata in Oven FAQs What is the difference between an omelet and a frittata? Omelets and frittatas are certainly similar dishes - they're both packed full of eggs …
From unocasa.com


2013-03-18 2. Heat oil in a large skillet and cook the potatoes until tender, about 5 minutes. Add in the 2 tablespoons of green onion. Set aside. 3. In a medium mixing bowl, whisk together eggs and milk. Stir in the ¼ cup green onion, bacon, potatoes…
From twopeasandtheirpod.com


2019-03-12 Egg frittatas can be baked in any smaller oven safe dish. Cast iron skillets, pie plates, or a 8X8 baking dish are perfect sizes. Avoid nonstick skillets that aren’t oven safe since the egg dish bakes in a higher oven temperature. What to Serve With Potato Frittata…
From mamagourmand.com


2018-05-18 Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve. Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg …
From cookieandkate.com


2012-03-01 In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.
From bhg.com


2010-12-03 Since there were only two of us I used half the recipe (3 eggs) and baked the frittatas in individual dishes. We used sautéed onion, asparagus, mushrooms, cooked chopped potatoes, Parmesan cheese, and a bit of fresh thyme. Baking time was about 18 minutes. They turned out great. Thanks for the recipe!
From cookieandkate.com


2019-03-06 This Potato Frittata is a delicious and easy recipe for an oven-baked frittata. Potatoes and leeks are pan-fried with a bit of bacon and then baked with a creamy egg …
From amindfullmom.com


2020-04-14 Healthy Oven Baked Frittata. This frittata recipe is very healthy, full of natural nutritious ingredients and is keto, low-carb and gluten-free! The ingredients are eggs, milk, onion, pepper and shredded cheese. You can use any type of chopped veggies (doesn’t have to be onion and pepper) and you can increase the amount of veggies for even more nutrition! Oven Frittata …
From melaniecooks.com


2020-11-23 This easy oven-baked potato frittata would quickly get on your breakfast favorites list. It’s simple and easy to make. Coked with two-ingredient egg filling, lots of veggies, bacon, leftover french fries, and covered with feta cheese, and fresh parmesan. Feta Cheese And Potato Frittata. Who said that breakfasts are not fun, even when we have only 30 minutes to prepare something delicious for ...
From emiliasfoodcravings.com


Baked Cheddar Eggs & Potatoes Recipe: How to Make It new www.tasteofhome.com. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well. Bake until egg …
From therecipes.info


Baked Egg and Potato Frittata Recipe | Allrecipes great www.allrecipes.com. Coat an 8-inch square baking dish lightly with cooking spray. Step 2 Whisk egg …
From therecipes.info


Mexican Egg Frittata Food.com. salt, eggs, olive oil, green onions, avocado, cayenne pepper and 2 more. Pro. Zucchini Frittata with Parmesan and Sautéed Onions Joel Gamoran. medium zucchini, salt, fresh herbs, grated Parmesan cheese, extra-virgin olive oil and 10 more.
From yummly.com


2021-08-12 This recipe, created by trusted celebrity chef Gary Rhodes, turns just a few eggs, potatoes and bacon into a super filling and delicious frittata that’s ideal for brunch, lunch or dinner. The bacon and potato frittata serves four people, takes less than one hour to make and because it’s so simple, the whole thing can be made for under £1 per head. We recommend serving the frittata …
From goodto.com


2022-01-25 Baked Frittata Recipe – Feta, Dill & Spinach The Delicious Spoon. large eggs, medium onion, fresh dill, salt, all purpose flour and 6 more.
From yummly.com


2020-03-07 An easy recipe to remember is 6 large eggs, ¼ cup of dairy, and 1-2 cups of add-ins like vegetables, meat, cheese, and herbs. You over-bake. This is probably the most common mistake. A finished frittata should be custardy, fluffy, just set, and still pale in color — not browned and spongy. You throw out the leftovers.
From allrecipes.com


Whisk together eggs, milk, salt, pepper, and cheese. Pour egg mixture over potatoes and bacon. Bake Frittata until eggs are set. How long do you cook potatoes for feta frittata? In a bowl, whisk eggs with pepper. Stir in tomatoes and pour into skillet around potatoes lifting up edges to let egg …
From recipegoulash.com


2022-02-03 Cook sausages and stir in condensed cream of potato soup. Whisk eggs, pepper, milk, and stir in the sausage mix. Transfer everything to a greased baking dish. Sprinkle cheese and bake …
From newsbytesapp.com


2012-12-02 In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives. In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to ...
From williams-sonoma.com


Related Search