Teresa’s Breakfast Frittata

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 25 mins

I got this versatile recipe from a Spanish friend. Resembling a Spanish tortilla, it’s my favorite when I want “breakfast for dinner.” Plus saying the word “frittata” is just so much fun!—Teresa Blackburn


2teaspoons olive oil
3teaspoons butter
2-- green onions, chopped
1/2-- red bell pepper, cut into slivers
1-- garlic clove, chopped
1pound Yukon Gold potatoes, thinly sliced
6-- eggs
3tablespoons heavy cream
1pinch dried thyme and oregano
1/4teaspoon salt
-- Freshly ground black pepper
1/4cup Gruyère cheese


  1. Preheat oven to 400F.
  2. Place olive oil and butter in a heavy ovenproof skillet (or a well-seasoned iron skillet). Heat over medium heat until butter melts. Add green onions, bell pepper and garlic; sauté about 3 minutes. Scatter potatoes over all. Cover and cook until potatoes are fork-tender, 10 to 12 minutes.
  3. Whisk together eggs, cream, thyme, oregano, salt and pepper. When potatoes are tender, pour egg mixture evenly over top of potatoes. Jiggle pan slightly to make sure eggs run down between potatoes.
  4. Sprinkle cheese evenly over top of eggs. Place pan in oven and bake 8 to 10 minutes, until eggs are soft-set and cheese is melted. Remove from oven. Let stand about 3 minutes. Cut into wedges and serve with slices of crusty buttered bread and jam. Serves 6.

Recipe by Teresa Blackburn.

Nutritional Info *per serving

  • Calories 200
  • Fat 12g
  • Cholesterol 205mg
  • Sodium 200mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 40%
  • Calcium 8%
  • Iron 8%