Skip to Content

Cheesy Potato Frittata – a Secret Recipe

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions. \\

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.

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.

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!

Selected for you :   Roasted Butternut Squash Soup with Apple-Cranberry Relish

All I know for sure is that you need to make yourself a cheesy potato frittata as soon as possible.

Update: I am getting better at eating eggs, and maybe this Frittata is partially responsible. It was good. Really good.

So I decided to keep making them, here are some more that had me happily devouring eggs!

If you’ve tried my Cheesy Potato Frittata recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.

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

Baby steps.

Cheesy Potato Frittata

Cheesy Potato Frittata

Yield: 1 Frittata
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.


  • 1/4 - 1/2 lb sausage
  • 1 tbsp butter
  • 1 tbsp 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 tsp salt
  • 1/4 tsp pepper
  • 4 ounces cubed colby jack cheese
  • 2 scallions, diced


  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange potatoes, mushrooms, and onion mixture in on layer in your skillet and pour the egg mixture over everything.
  6. 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.
  7. 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.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 523Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 429mgSodium: 962mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 27g

Nutrition information provided is an estimate from For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

Snapshot Saturday: Orange
Butterfinger caramel apples will make you the favorite house for Trick or Treat! Tart Granny Smith apples coated with sweet, homemade Butterfinger caramel sauce. \\
Butterfinger Caramel Apples

Labor Day Recipes: Eat Like You Don't Have To Go To Work - Informant Daily

Thursday 29th of August 2013

[...] Get the recipe here. [...]

Henrietta R

Friday 1st of February 2013

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.


Wednesday 12th of September 2012


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?


Wednesday 12th of September 2012

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

Editor’s Pick: Cheesy Potato Frittata | The Secret Recipe Club

Tuesday 8th of November 2011

[...] Get the recipe for  Cheesy Potato Frittata. // [...]


Sunday 6th of November 2011

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!