Potato and Cheese Frittata

Great basic recipe! We did beat the egg whites separately from the yolks then combined them. Nice and fluffy!! Good tip! We used shredded hash browns, onions, red bell peppers, garlic, cumin, paprika and a bit of cayenne pepper with diced low sodium ham with co-Jack cheese. Turned out great. Next time we’ll make Italian style!

Delicious, we added sweet orange bell pepper. And one egg. And TONY’S SEASONING

Good basic recipe,I added bacon with the cheese and some garlic powder,we all liked it,but could’ve used another egg to make it fluffier.

I made mine using red potatoes diced thin & browned in olive oil in skillet, and I added diced ham & cherry tomatoes cut in half. DELICIOUS!!

I made this with some leftover diced potatoes from the previous night’s dinner. I also substituted egg whites for 4 of the eggs. For the rest, I just followed directions and it came out great. I am putting this on our regular breakfast menu.

Great to make the night before serving. Easy eating cold or hot.

We loved it. Followed almost exactly except I used red potatoes that was already cooked.

This is so easy! I cooked it in a copper baking pan and it slid out without any problem. I recomment a little tomato and sour cream as a garnish. It could easily be adapted to include other ingredients.

Good, quick starter recipe that you can add more ingredients that your family enjoys: i.e. mushrooms, garlic, spices, bacon, et. al. I appreciated Patty Crocker’s recommendation to make a merengue (by separating egg whites from egg yolks, beating them separately and achieving stiff peaks with the egg whites and folding back into the blended egg yolks). I also par boiled the potatoes in salt water with baking soda — the baking soda reduces is a great little trick that makes for much better baked or fried potatoes. Thank you for posting!

This was OK, I added ham cubes to it.

I doubled the recipe and used red onion. used 15″ cast iron skillet. Next time I would add 2 more eggs to make it slightly thicker. really great for a quick meal that can easily be customized to your taste.

One of the most versatile recipes I’ve seen in years! I actually tweaked it a bit the second time I made it and used frozen hash browns, added real bacon bits and frozen spinach (I like spinach) to make it a more complete dinner and the entire thing was done and on the table in under 30 minutes.

I made this for my daughters and we love it. I doubled the recipe, added sausage and mushroom. I seasoned with salt, pepper, garlic salt. My daughters said this is a keeper.

Thanks for the idea! I was feeling particularly lazy so used what was left of a bag of Jimmy Dean sausage skillet (has potatos, onion and peppers). Made as written and topped with some Tabasco. May actually use less cheese next time but really easy and good.

Recipe is good place to start. I used leftover roasted potatoes and sweet potatoes, sautéed mushrooms, onions and red pepper. Seasoned with salt, pepper bit of garlic powder, onion powder, added a touch of thyme and my favourite herb with eggs tarragon. When I put in the casserole pan the beaten eggs didn’t quite cover so added another 2 eggs baked for 10 mins added grated balder son cheddar cheese, baked another 7 mins. Served with sliced ripe tomatoes. Nice enough for company and easier than doing omelettes..

Needs a lot of salt. Instead of shredding the potatoes, I diced them and it gave it more of a “southern home cooked” feel (: This is a good recipe and it’s super easy

This recipe is a bit bland as written but could serve as a good base. I may try it again with some additional herbs and vegetables because it’s a substantial, wheat-free vegetarian option.

Good & Easy! I modified the recipe based on what was in the fridge. I used cooked red potatoes from another night. Sliced them thin. Also, I added finely chopped one garlic clove and red & yellow bell peppers cooked until soft in olive oil. Then, I did a sprinkling of chiffonade of spinach. Delicious!

Yummy! What a great way to use our cast iron skillet! This was my first time making frittata and I’m glad I picked the perfect recipe! Everyone in our family loved it! Their only critiques were, too much potato and that it needs more egg and meat. I’ll definitely try making it with sausage next time. We’ll be making this potato and cheese frittata again!

First time frittata maker. Turned out better than expected. I used sweet potatoes instead of regular potatoes and broccoli. Used 4 eggs, too dry…kind of looked like, I dunno, damp bread crumbs. Moved frittata from the skillet to a small glass baking pan, sprinkled on spices including jerk pepper sauce. Put it in oven for 7 mins, then added a fifth egg on top, put it back in oven, then added grated cheddar cheese. Definitely making again!

This recipe was very simple and delicious. I thinly sliced 2 Yucon Gold potatoes instead of shredding them. I like the way the finished product looked with the sliced potato. I also used a cup of cheese with 1/2 mixed in with the eggs and 1/2 added to the top as the recipe called for. I didn’t find this bland at all. I think the other reviewers who described it as bland didn’t add enough salt and pepper to the recipe. I served this with Salsa Verde for an extra kick.