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POTATO BREAKFAST FRITTATA

Bake this large frittata in a rectangular baking dish. Packed with potatoes, cherry tomatoes, feta cheese and cheddar, it’s a great recipe to make when you’re serving brunch to guests.

Yield: Serves 10.

July 02, 2019

POTATO BREAKFAST FRITTATA

Ingredients

  • ​6 cups cubed peeled yellow potatoes (1/2 inch)
  • 2 cups halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced green onion
  • 2 tbsp chopped fresh parsley
  • 20 large eggs
  • 1/2 cup whipping cream
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°F. Cook potatoes in boiling salted water until tender; drain and cool.
  2. Place potatoes in a single layer in a greased 9x13 inch baking dish. Top with tomatoes, feta cheese, 1/2 cup cheddar cheese, green onion and parsley.
  3. Whisk together eggs, cream, salt and pepper in a bowl until blended. Pour egg mixture over potato mixture. Sprinkle egg mixture with 1/2 cup cheddar cheese.
  4. Bake, uncovered, until a knife inserted in centre comes out clean, about 50 - 55 minutes.
Nutritional analysis per serving:

312 calories, 19.5 g fat, 18.5 g protein, 15.6 g carbohydrate, 1.7 g fibre, 423 mg sodium
Tip: The potato mixture in baking dish and egg mixture in bowl may be covered and refrigerated overnight. The next morning, remove them from the refrigerator, uncover, pour egg mixture over potato mixture and sprinkle with 1/2 cup cheddar cheese. Let stand for 20 - 30 minutes while you preheat the oven. Bake as directed above. 
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