Potato & Egg Frittata

This Potato & Egg Frittata is where cozy comfort food meets elegant brunch star. With perfectly crispy potatoes and fluffy eggs, it’s the kind of dish that makes you want to linger at the table just a little longer.

The magic happens when those caramelized onions mingle with golden-brown potato slices, all wrapped in a tender egg blanket. And the best part? It’s just as amazing for dinner as it is for breakfast. Trust me, this is about to become your new go-to recipe when you want to impress without stress.

Ingredients

• 2 medium potatoes
• 4 tablespoons oil
• 1 medium white onion, sliced
• 5 medium eggs
• ½ cup green bell pepper, cut into small cubes
• Salt and pepper to taste
• 1 tablespoon parsley, chopped

Steps

1. Start by preparing the potatoes. Peel them and cut into quarters lengthwise, then slice them ⅛-inch thin. This uniform thickness ensures even cooking.
2. Heat 2 tablespoons oil in a 10-inch non-stick skillet over medium heat. Add onions and cook for 5-7 minutes until softened and translucent. Add potato slices and cook for 8-10 minutes until onions are caramelized and potatoes develop a golden-brown crust.
3. Remove skillet from heat. In a large bowl, vigorously beat the eggs until frothy (about 30 seconds). This creates a fluffier texture. Fold in the cooked potatoes, onions, and bell peppers. Season with salt and pepper, tasting the mixture to ensure proper seasoning.
4. Return skillet to medium-low heat (325°F/165°C if using an electric stove). Add remaining 2 tablespoons oil, tilting to coat bottom and sides thoroughly. This prevents sticking and creates a beautiful crust.
5. Pour in the egg mixture, spreading ingredients evenly. Sprinkle with parsley. Cover and reduce to low heat (250°F/120°C).
6. Cook for 5-10 minutes, gently shaking pan every 2 minutes to prevent sticking. The frittata is ready to flip when:
   • Edges pull away from pan easily
   • Surface is mostly set but still slightly wet
   • Bottom is golden brown when checked with spatula
7. Place a large plate over skillet and, using oven mitts, quickly flip frittata onto plate. Slide it back into pan uncooked-side down and cook for 2-5 minutes until golden brown.
8. Test doneness by inserting a knife in center – it should come out clean with no raw egg. Transfer to serving plate and let rest for 2-3 minutes before slicing.

Smart Swaps

• Use sweet potatoes instead of regular potatoes for extra nutrients
• Swap bell peppers for 1 cup spinach or kale
• Try different herbs like 1 tablespoon fresh basil or thyme

Make It Diabetes-Friendly

• Replace regular potatoes with turnips (reduces carbs by 15g per serving)
• Add extra vegetables like 1 cup mushrooms to increase fiber
• Serve with a side of greens to slow glucose absorption
• Keep portions to ⅙ of frittata (approximately 15g carbs per serving)

Pro Tips

• Use a well-seasoned cast iron skillet for best results
• Let eggs come to room temperature for even cooking
• Don’t overcrowd the pan with potatoes – they need space to brown