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.
Ever.
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).
More egg recipes!
If you’ve tried my Cheesy Potato Frittata recipe or any other recipe on passthesushi.com 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 & @girlcarnivore, Twitter & Facebook.
And yes, I ate that slice of potato frittata. No, nothing bad happened.
Baby steps.
📖 Recipe
Cheesy Potato Frittata
AmericanIngredients
- ¼ - ½ lb sausage
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced red potatoes
- ½ cup sliced mushrooms
- ½ cup diced yellow onion
- 2 sprigs of thyme - or 1 teas dried thyme
- 6 eggs
- 2 tbs milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces cubed colby jack cheese
- 2 scallions - diced
Instructions
- 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.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Tina@flourtrader 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.
Jayasri says
looks gorgeous!, my kids will love this 🙂
Curt says
I love eggs, and this cheesy potato frittata looks so delicious!
Imwaytoobusy 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 🙂
amanda @ fake ginger says
I looooove how cheesy the cubed cheese made it! I always shred the cheese for things like this but I'm going to do cubes from now on. It looks ridiculously amazing!
Kelly says
So glad to be in Group C with you Kita, this looks fantastic! Love your pictures as always!! Hopefully soon I'll get your blog 🙂 xoxo
Danielle 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.
RavieNomNoms says
I am big on frittatas! I think they are so versatile. Yours looks like a real tummy pleaser. Looks so awesome and so satisfying!
Chris @ TheKeenanCookBook says
I already had breakfast this morning but now I'm hungry for a 2nd breakfast. Looks great! (Baby chicken-icide aside 🙂 )
Rhonda 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.
heidi says
I love your pictures and the recipe - wouldn't mind tasting this 🙂
Angie @ Bigbearswife says
oo it looks soo good! I am with you on the eggs! I've just started eatting them, but only once in a while.
Lisa~~ says
Looks so delicious!
If you haven't already, I'd love for you to check out my SRC recipe this month: Thin Mint Irish Coffee.
Lisa~~
Cook Lisa Cook
Melanie says
This frittata looks good enough to help get anyone over an egg fear! Veggies and meat and eggs, oh my!
kimberly (unrivaledkitch) says
frittata is one of my favorite things so many things to do to it and so easy. beautiful shots Kita! I hope you have a good week.
Pam @ From Apples To Zucchini says
I seriously wanted to lick the cheese from the screen! We eat too many eggs around here, so I am thinking its just to balance your house out ; ) Congrats on taking steps back toward them - pretty brave, and darn tasty looking!
Eliot says
Love "The Weekend Gourmet" site. Love frittatas too. This looks like the perfect brunch dish.
Simply.food says
Lovely brunch dish.
Liz 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 🙂
claire @ the realistic nutritionist says
Cheesy delicious perfection!!!
janet@fromcupcakestocaviar says
I'm not a huge egg person either. I will eat plain eggs a couple of times a year but I mainly use eggs in cooking. I like frittatas because they don't have a huge eggy taste, so I can empathize with you on this post. 🙂
Sandra's Easy Cooking says
Got to say I love eggs but can't eat them 'cause of cholesterol..and recipe is a killer..Great recipe and I am glad you got to use one of her delicious recipes!!!
Nicely done from top to bottom:))
Chris says
This is a great recipe to dip your toe. The cheesy goodness looks divine! Well done and way to get out of your comfort zone!
Erin @ Dinners, Dishes and Desserts says
Love Wendy's blog, would have been so hard to pick. I do not like eggs either! No traumatic event, just can't stand them! I can handle one scrambled egg with ham in it, but that is about it.
Ann 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!
Foodness Gracious 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...
Katrina @ In Katrina's Kitchen says
The cubed cheese makes me weak in the knees. Must make!
Kitchen Belleicious 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
Lori 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!
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!
xo
Priscilla-She's Cookin' says
I'm glad the SRC and Weekend Gourmet provided you with the incentive to make this tasty frittata! I hope this the beginning of a new love affair - although that's probably pushing it 😉
Liz 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~
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. 🙂
Curt says
That looks delicious! A great way to break into using 6 eggs at one time!
Desi 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!! 🙂
Suzanne says
got to love a good frittata, all my fav ingredients!
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!
Dondrea says
HI-
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
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.