Cheesy Potato Frittata a Secret Recipe

Look around this blog. You notice anything? Keep looking… That’s right. No basic egg dishes.


The egg, one of the most versatile, simply and healthy things one could ever cook and you won’t see me use them (unless we’re baking something – then it doesn’t count). Want a dirty little secret? I hate eggs. Ever since one of my mom’s boyfriends told me that that little white thing you get in some eggs was a baby chicken I’d just murdered, I’ve never been able to eat them.

These protein packed pillars of the gastronomical universe should make my meatatarian self salivate over ever umami filled bite, but but one moment of traumatic childhood egg cracking and there it went. Now that I’m a big girl, all grown up and in my own kitchen, I am trying to embrace the egg. In small doses and with a lot of other things thrown in, it’s not bad.

In an attempt to get to know eggs, and seeing a recipe packed with tons of other flavors and textures, I picked this cheesy potato frittata from The Weekend Gourmet to challenge myself for this month’s Secret Recipe Club (a club where you are given a blog to sneak around and test out a recipe and I d love myself some sneakiness). I was super excited to get The Weekend Gourmet because of these (but figured that would kind of be like cheating for an SRC post) and because I have been reading Wendy’s blog for a year. She always has great giveaways and delicious down home food to salivate over. This was my first time getting a blog who I knew and it was super hard to keep quiet bout it!


Cheesy Potato Frittata

Cheesy Potato Frittata


  • 1/4 - 1/2 lb sausage
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 cup diced red potatoes
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced yellow onion
  • 2 sprigs of thyme, or 1 teas dried thyme
  • 6 eggs
  • 2 tbs milk
  • 1/2 teas salt
  • 1/4 teas pepper
  • 4 ounces cubed colby jack cheese
  • 2 scallions, diced


Preheat oven to 375.

In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and whip grease from pan with a paper towel.

Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minute longer until potatoes are golden and fork tender.

Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions when and stir to combine.

Arrange potatoes, mushrooms, and onion mixture in on layer in your skillet and pour the egg mixture over everything.

Put the frittata in the oven and bake for 15-20 minutes.Make sure to use caution (and a heavy duty oven mitt) when removing frittata from oven.

Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that he frittata sits beautifully on your plate. Or keep it rustic and remove portions from the skillet.

Adapted From

on The Weekend Gourmet, adapted from Ina Garten



And yes, I ate that slice. No, nothing bad happened.

Baby steps.

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  1. says

    Wendy is probably one of the nicest bloggers around, I always stop in to her sight to find a wonderful giveaway and/or a great recipe. Lucky you to have been assigned to her blog for SRC. This does look like an amazing recipe. I really do need to amp up my breakfast-especially on the weekends. This looks like the right recipe to start with. Great post.

  2. says

    I love eggs with potatoes…and all of that cheese!? Perfect.
    I have to admit that from time-to-time the egg concept itself does make my tummy flip, but as soon as the thing is fried/cooked, I’m completely over it :)

  3. says

    I have an aversion to that little white thing too. I’ve always convinced myself it was the embryo and I try to pick it out whenever I can. Maybe that would help with your egg phobia, if you just pick it out prior to cooking.

    This frittata looks so yummy. I’m a big fan of Wendy’s blog too.

  4. says

    I am the frittata queen. Leftovers the night before are easily transformed into a frittata! Ones with cheese are the best! I cheer your braveness to venture into the egg world, sometimes those childhood hang-ups are tough to eat through.

  5. says

    Oh, wow, Kita! This looks amazing!! I think I’d like to trade in my dinner immediately for your frittata. How fun that you got matched up with Wendy…so many yummy options on her blog :)

  6. says

    I have to say – you absolutely, positively, without a doubt ROCK for going so far out of your comfort zone!

    I’m a huge fan of eggs and I’m SO sorry that happened to you, but good for you for stepping so far out of your comfort zone!

    Sorry I didn’t click the button before – because I type your blog name in everytime, but I’m now following you on Google Follower!

  7. says

    Kita, don’t worry I feel kinda the same. My eggs always have to be on the firm side or I think I’m going to throw up :( Enough of that your post looks amazing and theres no fear of that with your frittata…great SRC post
    Take care…

  8. says

    I am not sure if I have the words to describe how amazing this looks. The sausage and egg together is like a match made in heaven and the cheesy potatoes added in the mix just makes things all the better! I love it

  9. says

    That melty cheesey goodness looks amazing. I love a good fritatta and this looks fabulous. Keep up with the baby steps, it is so worth it!

  10. Wendy (The Weekend Gourmet) says

    Hey, sweet girl! Thanks for the kind words about my blog…and for taking the plunge and trying the frittata. It’s the easy way to make an omelette…let the oven do most of the work. That leaves time to make a nice fruit salad or smoothie to go with. Sorry I didn’t get to come by to post earlier in the week, but I’ve been without home internet…and I’ve been working crazy-long hours at work. But? You did a great job with the recipe!


  11. says

    Hi, Kita, Back to share my answer about flank steaks:

    You’re not the only one having trouble finding flank steaks…especially at a decent price. They used to be quite reasonable until they gained popularity…but they shouldn’t be as costly as a rib eye..yikes.

    Here are some other names to look for:

    Bavette (French)
    Flank Steak Fillet
    Jiffy Steak
    London Broil

    If you can find a market that consistently carries these, just watch for a sale. Hope you can find a deal one of these days~

  12. Meghan H says

    I myself am not a huge egg fan either. I think I just have problems with the texture. I can eat them hard boiled or with other ingredients like this frittata….but a plateful of runny scrambled eggs (that kind of reminds of me vomit..), no thanks. Despite my general distaste for them this frittata looks delish. I will definitely have to give this recipe a try. :)

  13. says

    Wow this has me drooling! That cheese oozing off… oh my word!!! I love breakfast food so much, I KNOW I’d love this. I’m pinning this!! :)

  14. Tania says

    I didn’t have sausage nor did I have colby jack cheese, so I substituted with bacon, pepper jack and cheddar cheese. Was SOOOOO delicious! Thank you for this recipe:). YUMMY!

  15. Dondrea says


    I am very interested in making this, but I don’t have a cast iron skillet. Would it work to put it in a casserole dish?

    • Kita says

      Yep! A casserole dish works just fine for this recipe. I have a frittata recipe here that uses a casserole dish. If it looks a little shallow, mix in a few more eggs. Thanks

  16. Henrietta R says

    If you are eating store bought unfertilized eggs you are no more murdering baby chicks than you are murdering baby people when you get your period. Chickens who live in factory farms aren’t blessed by having roosters around. That little white speck you are seeing is the female genetic material or ovum which after fertilization and around three weeks of being brooded by a hen might hatch. If you are buying from a farm or health food shop your eggs may be fertilized, but, as they are collected daily, washed and then refrigerated the ‘pregnancy’ issue never gets beyond fertilization. Even if you put them into an incubator or under a hen they would not hatch. Enjoy your eggs with a clear conscience. Remember that if nobody ate eggs there wouldn’t be much use in keeping hens, which would be a pity because they are delightful creatures.
    Thank you for sharing this recipe which we will enjoy when our avocado fruits again next November.
    Long time keeper of a small flock of free range chickens all of whom have names.


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