POTATO FRITTATA || The Best Egg and Potato Breakfast || easy recipe

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu offers a plant-based alternative, while egg whites reduce cholesterol.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while frozen hash browns save prep time.

Peel a large roasted potato and rinse it.

Dice the potato to measure about 1 heaped cup.

Place the diced potatoes into a pot and add 1.5 cups of room temperature water.

Bring the potatoes to a boil and let them boil for 5 minutes.

Strain the potatoes and season with 1/8 teaspoon of salt.

Dice 6 rinsed bella mushrooms to measure about 1 cup.

Chop 1/4 cup of chives (or use green onions or leeks).

Shred 1/3 cup of cheddar cheese.

Add 1 tablespoon of olive oil to a skillet over high heat and let it heat for 1-2 minutes.

Add the boiled potatoes to the skillet and cook until golden brown, stirring occasionally.

In a medium mixing bowl, crack 6 large eggs and mix to combine.

Add 1/4 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 1 teaspoon of onion powder, and 1/4 teaspoon of pepper flakes (optional) to the eggs.

Add 1/8 teaspoon of white pepper or black pepper and whisk everything together.

Add the chopped chives to the egg mixture and whisk to combine, then set aside.

Once the potatoes are golden, add another tablespoon of olive oil to the skillet and add the chopped mushrooms.

Season the mushrooms with 1/8 teaspoon of salt and 1/8 teaspoon of pepper, mixing to combine.

Stir the mushrooms until they shrink considerably, then add the potatoes back to the skillet and arrange them in a single layer.

Pour the beaten eggs over the potatoes and mushrooms, watching as the edges start to set.

Sprinkle the shredded cheese over the egg mixture and let it sit on the stovetop for about 3 minutes.

Transfer the skillet to a preheated oven at 350°F (175°C) and bake for about 7 minutes or until the eggs are set.

Cut the frittata into wedges and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens