Family Frittata

Photo: Becky Luigart-Stayner; Styling: Cathy Muir

Packed with sliced potato, onion, bell pepper, and chopped tomato, this hearty egg main dish is ideal for breakfast, brunch or a light supper.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 33%
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 8.7g
  • Carbohydrate: 21.2g
  • Fiber: 2.4g
  • Cholesterol: 221mg
  • Iron: 1.6mg
  • Sodium: 365mg
  • Calcium: 42mg


  • 1 teaspoon olive oil
  • Cooking spray
  • 1 cup finely chopped red onion
  • 1 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 3 cups thinly sliced yellow Finnish potato or red potato (about 1 pound)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 6 large eggs
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon freeze-dried chives
  • 1/2 cup finely chopped tomato
  • Parsley sprigs (optional)


  1. Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Arrange potato over onion mixture; sprinkle with salt, black pepper, and red pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until potato is tender.
  2. Preheat broiler. Combine eggs, parsley, and chives in a medium bowl; stir well with a whisk. Pour over vegetables; cook over medium heat 10 minutes or until almost set. Top with tomato; broil 4 minutes or until browned and set. Garnish with parsley sprigs, if desired.
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