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When I am looking for an easy meal recipe, I often turn to eggs. They are a healthy option and a good source of protein. Plus I always have them in my fridge! A frittata is a fancy word for an egg omelet in a pan. It is a very versatile recipe that can be used with any items you happen to have on hand. When I have lots of leftovers, I plan to make a frittata, so I don’t have any wasted food. You will need a few basic ingredients for this recipe, but some of them can be swapped and switched everytime you make this dish. Think of it like a pizza, you can change the toppings as often as you want. This easy Shredded Potato Egg Frittata is a must add to any busy mom’s recipe rotation. It makes a great weekend breakfast, or a fast school night dinner!
Start by heating your oven to 375 degrees. You will need a pan with an edge and a lid. I like to use my Le Creuset 1 1/2 Quart Round Braiser with lid. It measures about 8 inches across. Next, gather all your ingredients. You will need one bag of shredded potatoes (defrosted), 6 eggs, milk, shredded cheese, “toppings”. In this example, I am using leftover ham cut into small pieces, chopped onion and red pepper. I also like this recipe with bacon too! But since it is so versatile, you can really use any leftover veggies or ingredients you want.
Start by heating some olive oil in the pan over medium. Then saute your “toppings”. I have added the ham, onions, and peppers. Let them cook until soft and warm.
Next add your bag of shredded potatoes. Make sure they are not frozen. To defrost ahead of time, just put the frozen bag of shredded potatoes into the fridge to sit until thrawed. Sometimes I add the whole bag and sometimes I don’t. It depends on how many other ingredients I am using. You don’t want an over crowded pan, but the potatoes should fully cover the bottom. Stir everything around. Add a little bit more olive oil and some salt and pepper. Then put the lid on and let everything cook together for around 5-7 minutes. You want the potatoes to cook some but not so that they are crunchy and brown.
While that is cooking, go ahead and crack 6 eggs into a bowl. Then add a little splash of milk and scramble. Season eggs with salt and pepper. Sometimes I add a little garlic powder and Italian seasoning.
Now you are ready to combine all the ingredients together. Take the lid off the pan and give everything a good stir. Then slowly pour the egg mixture on top of the potatoes. Let the eggs fill in all the space covering everything. Use a spatula to make sure everyting is flat and that the eggs have filled the pan. DON’T STIR, JUST FLATTEN.
Now put the lid back on the pan and put it into the oven at 375 for 15 minutes.
After 15 minutes, the eggs should firm and set. I sprinkle the top with shredded cheddar cheese and put it back in the oven for another 1-2 minutes, just until the cheese has melted.
This frittata is meant to be served straight from the pan. Take a knife and gently loosen the edge around the entire pan. Now cut into wedges and serve. I like to add a simple salad for dinner or my favorite fruit for breakfast.
Shredded Potato Egg Frittata is a simple meal that is easy to prepare. The other great thing about this recipe is you can make it ahead of time, then just let it sit covered to keep warm until you are ready to eat. Plus, the leftovers taste great reheated! Every busy mom needs to remember this recipe next time she needs to prepare a quick meal. If you are looking for another easy dinner recipe. Check out my Sheet Pan Chicken Tacos! Only one pan required.