Frittata with Fresh Herbs & Potato

Trying to minimize oven use, I made this frittata in a huge oven safe frying pan on the stove and then transferred it under the broiler for about 3 minutes to set the top.  The use of fresh herbs really made this frittata special – friends claimed it tasted “bacony”, which I’ll take as a compliment.  Excellent at room temperature, this is a frittata that can be eaten for breakfast, lunch or dinner and would definitely make a yummy appetizer.

Frittata with Fresh Herbs and Potato


  • 2-3 tablespoons butter
  • 1 clove garlic, minced
  • 10 eggs
  • 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
  • 2 small potatoes, sliced very thinly
  • sea salt and freshly ground black pepper
  • Parmesan or other hard cheese

To Do:

  1. Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
  2. Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender.  Drain and rinse with cold water.  Pat dry and set aside.
  3. Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs.  Add the butter, let it melt and add the garlic.  Cook until lightly browned and lower the heat to a gentle simmer.
  4. Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
  5. Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below.  Once the top looks a little less liquidy, cover for about 5-7 minutes.
  6. Lift the cover and if the top looks just about cooked through, add some grated cheese.  Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
  7. Makes about 6 servings.

7 Comments on “Frittata with Fresh Herbs & Potato”

  1. Tes says:

    I will surely make this for breakfast. It sounds simply delicious 🙂

  2. Juno says:

    That frittata looks tasty – and you’re right, they’re good at any temp.

  3. etansey says:

    I just made this recipe – perfect as a “trying to still eat good food until you can afford a big grocery store trip” recipe. I used 6 eggs in a cast iron skillet, with fresh rosemary, oregano, thyme and sage. Very tasty!!

    • tinaspins says:

      Excellent etansey! So glad it worked out! I feel like using a ton of herbs really takes the eggs up a level.

  4. Liz says:

    Fritatta is one of our favorite summer dishes. We especially like it with a fresh tomato salsa and some sour cream. Looks delicious.

  5. What a beautiful photo that stovetop photo is! Wow! Great light. 🙂 And oh, yes, the food looks yummy too, of course. 🙂

  6. […] broth for a number of other uses), whole wheat pasta, tomato sauce, a number of hardboiled eggs, a frittata, chocolate chip cookies and the aforementioned birthday dinner stuff (we still have leftovers). […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s