Tomato, Garlic, and Potato Frittata Recipe

Name: Tomato, Garlic, and Potato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole large eggs; 2 large egg whites; 1/2 cup finely grated parmesan (2 ounces); 1/3 cup thinly sliced fresh basil; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 4 garlic cloves, thinly sliced; 3 tablespoons olive oil; 1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice; 2 cups grape tomatoes or halved cherry tomatoes (6 oz)

Servings: persons

1
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
2
Preheat broiler.
3
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute.
4
Transfer garlic with a slotted spoon to a bowl.
5
Add potatoes to skillet and sauteover moderately high heat, stirring, until just tender, about 6 minutes.
6
Transfer with a slotted spoon to bowl with garlic.
7
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
8
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
9
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes.
10
Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
11
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes.
12
Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
13
Slide onto a platter and cut into 4 wedges.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 whole large eggs, 2 large egg whites, 1/2 cup finely grated parmesan (2 ounces), 1/3 cup thinly sliced fresh basil, and more.

Yes, Tomato, Garlic, and Potato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato, Garlic, and Potato Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions