Potato and Herb Frittata

Italians are not known for eating large breakfasts. They might start their day with an espresso or cappuccino with a simple pastry, toast or cookie.  The frittata, an egg-based Italian dish similar to an omelette, is typically eaten for lunch, dinner, or as a snack.  At my house, we typically eat it as a weekend brunch or lunch. 

My children like their scrambled eggs loose and fluffy, so making a cheesy, creamy frittata that is not too “eggy” is how I get them all to enjoy it.  (I also keep it light on the vegetables, and often make it with potatoes, scallions, and just a few herbs instead).  Frittatas keep well, so you can also use them as sandwich fillings or serve them with a simple green salad. 

Servings: 8


  • 12 eggs, whisked just until the egg yolks and whites are blended
  • 3 tablespoons heavy cream or half and half
  • 3 cups cooked potatoes, sliced (you can also mix in some seasoned vegetables with your potatoes – just adjust the amount so that the total equals 3 cups)
  • ½ cup of chopped scallions (include the green part)
  • 1 cup (4 ounces) grated, shredded, or crumbled cheese (my preference is Grana Padano, Parmigiano Reggiano, or sharp cheddar)
  • Salt to taste
  • 2-3 chives, chopped
  • 1 tablespoon extra virgin olive oil
  • 2-3 leaves of fresh basil, chopped or torn for garnish


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Crack the eggs into a medium-size mixing bowl. Add your cream or half and half and the salt. Whisk just until the egg yolks and whites are blended.
  3. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
  4. In a 12-inch cast iron skillet (or other oven-safe skillet), warm the olive oil over medium heat for 1-2 minutes. Add the potatoes and scallions and cook for 2-3 minutes. Season with salt, to taste.
  5. Whisk the eggs again and pour over the potatoes.  Using a spatula, distribute the mixture evenly across the pan.  If you chose to reserve some of the cheese, sprinkle the remainder on top of the frittata now.
  6. Cook for approximately 30-60 seconds until the outside of the frittata turns lighter in color and then transfer the frittata to the oven. 
  7. Bake for approximately 7-10 minutes, until the eggs are puffed and opaque, and the center of the frittata still shakes a little bit when you move the pan.  (Remember that a frittata continues to cook after it’s removed from the oven, so leaving it a little loose is important so you don’t have a dry frittata with the texture of a sponge.)
  8. Garnish with a few basil leaves, slice, and serve.

Note:  If your family likes vegetables in their frittatas, I like a zucchini, mozzarella and basil combination. Chives, bell pepper and basil also go well together.  For something a little less Italian, I like manchego with cilantro and chives.