A Tasty Frittata
The tastiest, super adaptable frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
I make a lot of frittatas. They fill your belly, allow you to put neglected ingredients in your refrigerator to good use, and deliver a one-pan meal that is nutritious and filling. Breakfast, lunch, dinner - if you've got a six-pack of eggs on hand, a simple, satisfying meal is never more than a few minutes away.
Frittata Inspiration
This particular frittata recipe was inspired by a few things - a small bag of little potatoes I picked up at the market, and some delicious vegetables that came courtesy of a nutrient-packed mystery box I picked up regularly from Mariquita Farm when I lived in San Francisco. That's what great about knowing how to cook a great frittata. You can switch it up using all sorts of different ingredients. And they're great for breakfast, brunch, lunch, or dinner.
The Special Sauce
I'll let you in on a little secret, the magic touch in this particular frittata is the vibrant cilantro chile sauce I drizzle over the top of it. Drizzle the sauce over the eggs just before the frittata goes into the oven, then layer the potatoes and onions on top of the sauce - everything melds together into a color-flecked pan of deliciousness. The pumpkin seeds add just the right amount of crust - playing off the creaminess of the eggs and goat cheese. The cilantro sauce would also be delicious on Lori's Skillet Smashed Potatoes or these oven fries.
What is the Best Frittata Pan?
The main thing to think about when choosing a frittata pan is making sure it is oven-safe. I always reach for my well-seasoned cast iron pan. A lot of people like to use non-stick pans any time they cook eggs, and that is fine. For this recipe just be sure whatever you choose can handle a few minutes in a very hot oven. I love finishing my frittatas in the oven because they puff up, the eggs set up nicely, and the whole frittata comes together beautifully.
Favorite Frittata Variations
I switch up my frittatas a thousand different ways. Some favorite ways: add a big dollop of green or red curry paste to the whisked eggs. Sriracha is also fair game. You can switch up the cheese, or nuts, or top them with just about any pre-cooked vegetables. I love broccoli, or asparagus, or mix chopped kale into the egg mixture.
Give this a try! It's a great, adaptable, classic one-skillet meal.
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If you're looking for more brunchy breakfast recipes don't miss this healthy granola, or the best waffle recipe, these homemade cinnamon rolls, classic pancakes, tofu scramble, and the baked oatmeal is always popular!
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A Tasty Frittata Recipe
I love the color you get from pink or purple potatoes, but I recognize not everyone has access to pink-fleshed potatoes. Standard potatoes are fine.
- 2 large cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 small bunch cilantro
- 1 green (serrano) chile, seeds removed
- 2 pinches ground cumin
- a couple big pinches of salt
- 6 large organic eggs
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 small potatoes, very very thinly sliced
- 1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
- 1/4 cup goat cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- couple pinches of salt
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Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.
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In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside. If you are using purple potatoes you might want to pre-cook them separately so they don't stain the rest of the ingredients.
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Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
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Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.
Serves 2 to 4.
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Comments
I’ve made this recipe many times. It was my daughter’s favourite when she was home during university breaks. Her gallbladder was removed recently, so I used 1/4 cup of coconut instead of 1/2 cup of olive oil. It tasted a little different but it didn’t upset her.
Thank you from Canberra, Australia.
Thanks Steve – here’s to a fast recovery for her!
When you say small potatoes, are you referring to those mini potatoes? Or just small golden potatoes?
Just small golden potatoes are fine. Like Yukon Golds or something waxy and along those lines.
Made this over the weekend, subbing a homemade tofu ricotta for the goat cheese. The cilantro sauce is definitely a star. I kept the seeds in because I like things spicy. Great recipe!
Had to use up zucchini and new potatoes today and this recipe was perfect. Loved the coriander sauce!
Thank you from Vienna, Austria!
Thanks Maura!
Beautiful frittata, Heidi!
10 years ago, I started a tradition with my family – at every holiday gathering, I make a frittata for brunch. It’s the easiest, tastiest, crowdpleasingest treat and you can do them a million different ways.
My favorite is spinach, leek and goat cheese with thinly sliced, well-spiced baby finn potatoes for a crust. Yum!
Happy Holidays to one and all…
I hadn’t set out to cook when I woke this morning but soon after reading this frittata recipe I found myself heading for the market. I had to tweak a wee bit but I got the cilantro dressing down and the whole thing was delicious. I even made the smashed potatos! yum yum. thank you
I love frittatas. They’re an excellent go-to meal for a Wednesday evening, when most of us would rather be napping. I haven’t thought of this combo before, though, so good post!
this looks so delicious, and i agree that frittatas are such an easy go-to food! i love making them with eggs from the farmer’s market when they’re available!
Nothing says brunch like a tasty frittata.
But it’s the cilantro chile sauce that really got my attention
I feel exactly the same about frittatas, and I love making them. Your cilantro sauce is a great little recipe, and never thought of using pumpkin seeds–it all sounds really tasty!
Julie
What a great frittata recipe! I love the chile sauce idea – contrasted with the goat cheese it must be amazing. A great brunch recipe! Thanks.
I love this frittata recipe – the chile sauce looks like an amazing addition along with the pumpkin seeds. This will seriously take my own frittata recipe to the next level, thank you.
This will be on my menu for a late New Years Eve supper with friends!
How perfectly timely! I just decided to have New Year’s Day brunch at my place!
Umm, good one! I like the idea with goat cheese and pumpkin seeds sprinkled on top.
Hmm, potatos layered on top of the semi-cooked eggs? I can see the appeal of getting some more crunchiness; but to me, the canonical fritatta has the vegetables embedded in the juicy-golden egg mix.
Yum! I’m glad you had to change your posting schedule Heidi – there’s something rather reassuring seeing a healthy, savoury recipe in amongst all the cakes and sweet things around at the moment. My stomach is already asking me when it can go back to eating normal food and it tells me that this looks just the job!
Heidi,
I’m so glad you featured this recipe now as I think it would make a fabulous addition to a Christmas or New Year’s brunch. I make frittatas all the time, but nothing as fancy as this. Thanks for all the great ideas, and Happy Holidays!
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