Potato & bread frittata
This Potato & Bread Frittata combines tender potatoes and crusty bread with a rich egg mixture, creating a satisfying breakfast or brunch option. Easy to prepare, it's a great way to use up leftover bread while delivering comforting flavours.
Cook time 25 min
Prep time 15 min
Ingredients:
2 potatoes1 tbsp olive oil
2 garlic cloves
3 slices white bread
6 eggs
3/4 cup heavy whipping cream
1 tbsp spice mix
1/4 cup butter
1 onion
Elevate your breakfast or brunch game with this delicious Potato & Bread Frittata, a perfect blend of hearty potatoes, crusty bread, and rich eggs. This satisfying dish is not only easy to make, but it's also great for using up leftover bread, ensuring nothing goes to waste in your kitchen.
Instructions:
- Peel and dice the potatoes into small cubes.
- Place the diced potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 10 minutes.
- Drain the potatoes and set aside.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add the boiled potatoes to the skillet with the onions and garlic. Cook for another 5 minutes, stirring occasionally, until the potatoes start to brown slightly.
- Toss in the bread cubes and cook for an additional 2 minutes, allowing them to soak up any excess oil and become slightly crispy.
- In a large bowl, whisk together the eggs, heavy whipping cream, and spice mix until well combined.
- Pour the egg mixture into the skillet with the potatoes, bread, onion, and garlic. Stir gently to ensure even distribution of all ingredients.
- Add the butter in small pieces around the skillet.
- Reduce the heat to low and cook the mixture on the stovetop until the edges start to set, about 5-7 minutes.
- Preheat your oven’s broiler to high.
- Transfer the skillet to the oven and broil until the top is golden brown and the frittata is fully set, about 3-5 minutes. Keep a close watch to prevent burning.
- Once done, remove the skillet from the oven. Allow the frittata to cool slightly.
- Slice into wedges and serve warm.
This Potato & Bread Frittata is a simple yet flavorful dish that brings together the best of both worlds in terms of texture and taste. Whether you're hosting a brunch or looking for a quick and filling meal, this frittata is sure to impress and satisfy everyone's appetite. Serve it with a fresh salad or a dollop of sour cream for the perfect finishing touch.
Potato & bread frittata FAQ:
After cooking on the stovetop for about 5-7 minutes, the frittata should be broiled in the oven for 3-5 minutes until the top is golden brown and fully set.
The frittata is done when the top is golden brown and the edges are set. You can check for doneness by gently shaking the skillet; the center should not wobble.
Yes, you can substitute heavy whipping cream with half-and-half or whole milk for a lighter option. However, keep in mind that using milk may result in a slightly less rich flavor and creaminess.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop before serving.
Yes, you can use other types of bread like whole grain or sourdough, but adjust the cooking times as needed since some breads may absorb more moisture or require extra crisping.
Cooking Tips:
- Make sure to slice the potatoes thinly to ensure they cook through evenly and quickly.
- Use day-old bread for better texture; fresh bread might become too soggy.
- Feel free to customize the spice mix to your liking – a pinch of paprika or a dash of dried herbs can add a unique twist.
- Pre-cook the onions and garlic until they are soft and fragrant to enhance their flavors before incorporating them into the frittata.
- Allow the frittata to rest for a few minutes after cooking; this helps it set and makes it easier to slice.
- Consider adding some grated cheese over the top before baking for an extra layer of richness.
Nutrition Facts
6 ServingsCalories 350kcal
Protein 10g
Carbohydrates 24g
Fiber 2.34g
Sugar 4.04g
Fat 27g
More recipes
Slow cooker eggplant parmigiana
A comforting slow cooker eggplant parmigiana that's easy to prepare.
26 Dec 2025Oven-baked tuna and tomato risotto
A creamy oven-baked tuna and tomato risotto that's easy to make.
01 Dec 2025Pasta with red pepper, cherry tomatoes and arugula
A nutritious whole-wheat pasta with red pepper, tomatoes, and arugula.
04 Jan 2026Potato rosti with smoked salmon
Crispy potato rosti topped with smoked salmon, perfect for brunch.
18 Nov 2025