Cheesy Potato and Chive Frittata » Foodom

Cheesy Potato and Chive Frittata

$27.08 Cooking Fee
Serving Size: 6 ounces
Recipe by:
Mayumi Tavalero
This Italian version of an omelette makes for a great breakfast or brunch, plus it's freezer friendly so any leftovers can be saved for when you need to grab a quick meal.
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8


  • Preheat oven to 375 degrees. In a large bowl beat together the eggs, salt, and pepper. Stir in the cheese and chives. Set aside.
  • Heat a large non-stick, oven-proof skillet over medium heat and add the butter. When butter has melted add the sliced onion. Saute for several minutes until the onions are translucent and golden brown.
  • Add the potatoes, seasoning with salt and pepper. Cook for an additional minute, then distribute the mixture evenly across the bottom of the pan.
  • Pour in the egg mixture and let it cook for about a minute to set the edges.
  • Place skillet in the oven and cook for 10 minutes, or until eggs are set but not overly brown on top.
  • Slide the frittata out of the pan and onto a cutting board. Using a serrated knife, slice into 8 equal wedges.

Cook Times

Active Prep5
Hands-On Cook10
Hands-Off Cook10
Total Time25 minutes
Recipe Serving Size8



  • 12 egg large
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup cheddar cheese grated
  • ¼ cup fresh chive finely chopped
  • 2 tablespoon butter
  • 1 onion small, thinly sliced
  • 1 ½ cup frozen hash brown potato slightly thawed

Cooking Tools Required

Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan
Reheating/Serving Instructions

Reheat in a 350 degree oven for 15 minutes or until heated through.


Calories: 201kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 630mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg

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