Bright, savory frittata studded with sharp cheddar and fresh herbs for a rich, creamy bite. Golden pan-fried potato cubes add a crisp contrast to the tender egg interior. Herb-forward notes of parsley and chives lift the savory richness and keep it light. Perfect for weekend brunch, casual breakfasts, or a make-ahead slice for busy mornings.
Ingredients
- Eggs (8 large)
- Whole milk (1/4 cup)
- Sharp cheddar cheese (1 1/2 cups shredded)
- Yukon Gold potatoes (2 cups small dice, about 1 medium)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Yellow onion (1/2 small, finely chopped)
- Garlic (1 clove, minced)
- Fresh parsley (2 tbsp chopped)
- Fresh chives (1 tbsp chopped)
- Salt (1 tsp) and black pepper (1/2 tsp)
- Red pepper flakes (optional, 1/4 tsp)
- Olive oil or cooking spray for skillet (as needed)
Instructions
- Preheat the oven to 375°F (190°C). Choose a 10-inch ovenproof skillet and lightly oil or spray it.
- Heat 2 tbsp olive oil in the skillet over medium heat. Add diced potatoes and a pinch of salt; cook, stirring occasionally, until golden and fork-tender, about 10–12 minutes.
- Push potatoes to one side, add butter and the chopped onion; sauté 3–4 minutes until softened, then stir in minced garlic and cook 30 seconds more.
- In a large bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes. Stir in 1 cup of the cheddar, parsley, and chives.
- Evenly spread the potato and onion mixture in the skillet. Pour the egg mixture over the vegetables and gently shake the pan so eggs settle evenly.
- Cook on the stovetop over medium-low for 2–3 minutes until the edges begin to set. Sprinkle the remaining 1/2 cup cheddar on top.
- Transfer the skillet to the preheated oven and bake 12–15 minutes, until the center is just set and a knife inserted near center comes out clean.
- Remove from oven and let rest 5 minutes before slicing. Garnish with extra chives or parsley, then slice into wedges and serve warm.
Tips or Variations
- Make ahead: bake, cool, refrigerate, and reheat slices in a low oven for quick breakfasts.
- Variation: swap cheddar for gruyère, add sautéed spinach, or toss in cooked bacon for a heartier dish.