Potato frittata is perfect for family Easter breakfast
This potato frittata is packed with fresh herbs and vegetables. Dill havarti adds a creamy, mild flavor to the dish. The frittata releases easily from the cast-iron pan, revealing a savory crust on the bottom that adds flavor and texture.
POTATO FRITTATA
Makes: 8 servings
Active time: 25 minutes
Total time: 40 minutes
12 large eggs
½ cup half-and-half
½ cup whole milk
¾ cup shredded dill havarti cheese 3 tablespoons chopped fresh herbs (such as chives, parsley and/or dill), plus more for garnish
2 tablespoons grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped pancetta (about 2 ounces) 1 tablespoon extra-virgin olive oil
1 cup chopped, scrubbed Yukon Gold potatoes
½ cup thinly sliced scallions
½ cup chopped red bell pepper
2 cups lightly packed baby spinach, coarsely chopped
1. Heat oven to 425 degrees. Whisk eggs, half-and-half, milk, havarti, herbs, Parmesan, salt and ground pepper together in a large bowl until combined.
2. Cook pancetta and oil in a large castiron skillet over medium heat, stirring occasionally, until pancetta is just golden, about 5 minutes. Add potatoes, scallions and bell pepper; cook, stirring occasionally, until the potatoes are golden and tender, about 6 minutes. Add spinach; cook, stirring occasionally, until wilted, about 1 minute.
3. Pour the egg mixture over the vegetables in the pan, shaking the pan gently to evenly distribute the egg mixture over the vegetables. Cook, undisturbed, until the edges are just set, about 2 minutes.
4. Transfer the pan to the oven; bake until the center is set, 12 to 15 minutes. Cut into 8 wedges and garnish with additional herbs, if desired.
Recipe nutrition per serving: 247 calories, total fat: 17 g, saturated fat: 8 g, cholesterol: 303 mg, carbohydrates: 7 g, fiber: 1 g, total sugars: 3 g, protein: 15 g, sodium: 464 mg, potassium: 188 mg, phosphorus: 187 mg, iron: 2 mg, folate: 42 mcg, calcium: 182 mg, vitamin A: 1891 IU, vitamin C: 22 mg, vitamin D: 70 IU