Breakfast Frittata

Prep Time
Cook Time
Ready In

"Nice recipe for breakfast, brunch, lunch or even light dinner. I like to add jalapenos, garlic & cheese"

Original recipe yields 4 servings


  • Serving Size: 1 (219.1 g)
  • Calories 184.1
  • Total Fat - 9.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 261.2 mg
  • Sodium - 122.1 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 3.8 g
  • Protein - 10.9 g
  • Calcium - 70.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.1 mg

Step 1

In an oven proof skillet heat 1 teaspoon oil and fry the potato slices until they are lightly browned, add peppers, onions, green onions saute for two minutes

Step 2

Whisk together the eggs and milk,

Step 3

Add a teaspoon of oil to the skillet and pour in the eggs. Cover and cook until the eggs are beginning to set round the edges, gently loose the eggs and swirl the uncooked eggs under.

Step 4

When the frittata is almost cooked place the pan under the broiler (about 4 inches from heat source) and cook it until it is golden

Step 5

Sprinkle with parsley, cut into wedges and serve

Tips & Variations

No special items needed.


Sue Lau

Made as is, except used red onion and orange bell pepper but no biggie. And I did season with s&p. Served with salsa and toasted jalapeno bread. I do think servings should read 2-3 based on 2 eggs per serving but as part of a brunch with other items, 4 servings should do fine. Thanks for sharing!

review by:
(20 Nov 2014)