Breakfast week! potato feta scallion (or what you wish) Frittata

I love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs.  They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.


My go-to recipe for years came from the Kitchn. When I first found that recipe, it gave a generously flexible one with plenty of ideas for fillings. They have since updated it, offering a specific recipe alongside an even more barebones recipe, now a mere ratio.

Here I'll give a specific recipe (inspired by Smitten Kitchen's first cookbook) as well as a flexible recipe closer to the original Kitchn one that has served me so well. If you've never made frittata before, try it out! It's hard to go wrong. It may well start nudging its way into regular rotation. 

Potato feta scallion frittata


  • Glug of olive oil

  • 2 cups of scrubbed, cubed potatoes (roughly 2-3 medium potatoes)

  • Salt & freshly ground pepper

  • 1/2 tsp thyme

  • 1/4 tsp oregano

  • 1/4 tsp garlic powder

  • 1 1/2 cups trimmed, chopped scallions (about 1/2 bunch, or 3-4)

  • 2/3 cup crumbled feta cheese (about 3 oz)

  • 6 eggs

  • 1/4 cup milk


  1. Preheat oven to 400F.

  2. Heat olive oil over medium high heat in a 8 or 9 inch cast iron skillet (or an oven proof skillet of the same size).

  3. Add potatoes, 1/2 tsp salt, a few grinds of pepper, and cook until tender. Don't stir too often so the potatoes can get some crispy sides. Along the way, taste a potato and add more salt if necessary.

  4. While potatoes are cooking, whisk eggs and milk together in a medium bowl along with 1/4 tsp salt until fully blended. (If you've seasoned your potatoes well, 1/4 tsp salt should be plenty as feta is pretty salty.)

  5. Add thyme, oregano, and garlic powder to the potatoes. Stir and cook for 30-60 seconds more. Sprinkle scallions on top, followed by the feta, and lastly pour the egg mixture on top. If necessary, smoosh down on everything to help the eggs seep in and just cover the other ingredients. (I used my hands, but a spatula or other utensil would work too.)

  6. Continue to cook on the stovetop just until the eggs are beginning to set around the edges, about 1-2 min. Transfer skillet to oven and cook for 8-10 minutes more, or until puffed and the center no longer wobbles. (If worried, double check by slicing the middle with a knife. If any raw eggs spill out, cook for a few more minutes.)

  7. Once set, remove frittata from oven and let sit 5 min before serving. Enjoy!

  8. (To get a bronzed top, move frittata under the broiler for the last 1-2 minutes of baking.)


what you wish frittata


  • Oil or butter or some sort of fat to grease the pan

  • 2-3 cups of filling, such as:

    • Potatoes, cubed, mashed, or sliced

    • Bell peppers

    • Onions, scallions, shallots, leeks, etc...

    • Sausage, bacon, ham, or any meat shredded, cubed, or crumbled

    • Tomatoes, sliced or chopped

    • Mushrooms

    • Bread chunks (a nice way to use up stale bread)

    • Leftover rice or pasta

    • Whatever you've scrounged out of your fridge that needs a make over

  • Seasonings, such as:

    • 1-3 minced garlic cloves (or roasted & smashed would be pretty fantastic too)

    • 1-3 tsp of dried herbs like thyme, oregano, basil, etc... (if using fresh, up the quantity by 3 at least) or spices like paprika, cayenne, chili powder, ground mustard, etc...

    • 1/2-1 tsp salt

  • 1/2-1 cup of cheese (use goat or other acceptable alternative for dairy free, or omit altogether -- but I can't recommend the latter)

  • 6-8 eggs

  • 2-6 tbs milk or cream (optional -- the pictured frittata is the first I've made with milk/cream and the difference wasn't staggering.)


  1. Heat the oven to 400F.

  2. Heat fat of choice over medium heat in an 8 to 9 inch ovenproof skillet. If using meat that's raw, cook it first. Once cooked, remove and set aside. Next, cook any other raw* filling ingredients, keeping in mind that things like onions and potatoes take longer than something like spinach or peppers. Start with the longest cooking ingredients and add more tender ones towards the end. If using already cooked leftovers (or that meat you cooked earlier), add those in at the last couple minutes to warm through.

  3. While the filling ingredients are cooking, whisk together eggs with 1/2 tsp salt and milk/cream (if using) until well blended.

  4. The last minute or so of cooking the filling ingredients, add the seasonings. Since this will flavor the eggs, give the final mixture a little taste to make sure it's right. The flavor should be strong and the saltiness, just right.

  5. Next, spread the filling ingredients into an even layer, then sprinkle the cheese on top. Pour in the eggs and smoosh everything down (if necessary) to make sure the eggs just cover all the ingredients. Cook for 1-2 minutes until the eggs just start to set around the edges.

  6. Move skillet to preheated oven and bake for 8-10 minutes, or until set and the center is no longer wobbly. Remove from oven, let sit for 5 minutes, then serve and enjoy!


  • Most vegetables need a little bit of cooking to get rid of excess moisture. You do not want a watery frittata. Yuck. However, some things, like scallions or chives or a few cherry tomatoes, you can get away with not cooking to preserve more of their fresh pop of flavor. Know your ingredients (and also trial and error).