Potato Frittata

  • 30 m
  • ·
  • 4 Servings
  • ·
  • Print


- 4 Servings +


Preheat oven to 375°F.

Heat a large oven-safe pan over medium heat, add butter. Once butter has melted add shallots, red pepper, garlic and potatoes and cook for 3 – 4 minutes or until shallots are softened.

Stir in spinach and cook for 2 – 3 minutes, allowing spinach to wilt down. Season with salt and pepper.

Meanwhile in a large bowl whisk together eggs, cream and cheese, season with salt and pepper.

Pour egg mixture into the pan, stirring to combine with the vegetables. Cook for 1 – 2 minutes, sprinkle over cherry tomatoes. Transfer pan to the oven and cook for 12 – 15 minutes or until eggs are fully set.

Remove from oven. Slice into wedges and serve immediately. Garnish with basil leaves.

Chef Tip:

If you don’t have an oven-safe pan, a greased 8 x 8-inch baking dish can be used. Sauté vegetables in the pan and then before adding eggs, transfer vegetables to a baking dish and add remaining ingredients and bake for 3 – 4 minutes longer.