Recipes and Cooking Potato Frittata 4.0 (95) 2 Reviews This luscious egg breakfast recipe features crisply browned potatoes and colorful fresh vegetables, including carrots, green onions, and tomatoes. Slice the potatoes and carrots thinly, about 1/8 inch, to ensure they become tender and golden during cooking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 10 mins Bake Time: 18 mins Stand Time: 5 mins Total Time: 58 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound Yukon gold or russet potatoes, scrubbed and thinly sliced 2 tablespoon olive oil 2 large carrots, thinly sliced 12 eggs, lightly beaten ½ cup chopped green onions (4) ¼ teaspoon each salt and ground black pepper ½ cup yellow cherry tomatoes, halved 1 clove garlic, minced Fresh snipped parsley and/or cilantro Directions Preheat oven to 375°F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes. Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside. With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper. Andy Lyons Rate it Print Nutrition Facts (per serving) 258 Calories 14g Fat 18g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 258 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 372mg 124% Sodium 267mg 12% Total Carbohydrate 18g 7% Total Sugars 2g Protein 15g Vitamin C 19.5mg 98% Calcium 80.8mg 6% Iron 2.7mg 15% Potassium 603mg 13% Folate, total 76.6mcg Vitamin B-12 0.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.