Potato and Cheddar Frittata with Herbs

Cutting the cheese into cubes for this frittata adds a different texture than shredded cheese. This recipe is highly versatile, so experiment with different herbs and cheeses.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. butter
  • 1 large Yukon gold potato, peeled and cut into cubes
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 6 large eggs
  • 6 oz. cheddar cheese, cut into cubes
  • 6 sage leaves, minced

Directions

  • Melt the butter in a heavy 12" frying pan. Add the potatoes, and season with salt and pepper. Cook over medium heat for 10 minutes.
  • In a medium bowl, beat the eggs well. Add the cheese and minced sage. Pour over the potatoes and turn down the heat to the lowest possible setting. Cook for 10 minutes.
  • Heat the broiler. When the eggs have set, place the frittata under the broiler until golden brown on top, about 2–3 minutes. Cut into wedges and serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. butter
  • 1 large Yukon gold potato, peeled and cut into cubes
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 6 large eggs
  • 6 oz. cheddar cheese, cut into cubes
  • 6 sage leaves, minced

Directions

  • Melt the butter in a heavy 12" frying pan. Add the potatoes, and season with salt and pepper. Cook over medium heat for 10 minutes.
  • In a medium bowl, beat the eggs well. Add the cheese and minced sage. Pour over the potatoes and turn down the heat to the lowest possible setting. Cook for 10 minutes.
  • Heat the broiler. When the eggs have set, place the frittata under the broiler until golden brown on top, about 2–3 minutes. Cut into wedges and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat28g
Saturated Fat14g
Cholesterol340mg
Sodium520mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars1g
Protein21g