Potato Crusted Vegetable Frittata
Frittatas are one of my favorite things to throw together for dinner. They’re loaded with protein, super easy to make and are a great way to use up any leftover vegetables that you might have lying around.
Plus they make me feel like I’m channeling my inner Giada. You know, just another day picking San Marzano tomatoes from the vine and whipping up a delicious free-tata in the kitchen.
Have you ever eaten a fresh San Marzano tomato? I was shocked to find some that were locally grown here in California so I bought a few out of curiosity. They’re pretty similar to roma tomatoes and have a mild flavor that’s not very acidic.
They were good in this frittata but you can easily mix it up with whatever kind of tomatoes or vegetables you prefer. The leeks, however, pair really well with the potato crust so I would recommend keeping those.
To make the crust, you simple brown slice potatoes in the skillet and then layer them so that they cover the bottom.
If you have a cast iron skillet then that would work best. You don’t want to use anything with plastic handles in case it melts in the oven.
A traditional frittata is typically made using whole eggs but I lightened this one up by using five whole eggs and three egg whites. I was trying to compensate for the cheese but again, feel free to use eight whole eggs if you wish.
The potato crust is extra filling and if you pair it with a side salad then you have a perfectly nutritious meal.
One that will keep you full long enough to watch an entire three hours of The Bachelorette. I’m ashamed to admit that but it’s true. Although it might be more like two and a half hours after I fast-forward through commercials.
At any rate, at least I won’t have to get up for a late night snack after having this for dinner.
5 eggs, separated
8 egg whites (including the separated whites)
4 small-medium yukon gold potatoes, sliced
2 cloves garlic, minced
2 small leeks, chopped
1 cup tomatoes, chopped
1 cup kale, chopped
1 tablespoon fresh or 1 teaspoon dried herbs of choice (I used basil)
salt & pepper to taste
1/2 cup shredded cheese
3 tablespoons high heat oil such as canola
- Preheat the oven to 350°F then warm one tablespoon of oil in a skillet over medium-high heat. Add the potatoes, one layer at a time (with more oil as needed) and cook on each side (about 2 mins each) until light golden brown. Set aside on a plate lined with a paper towel.
- Add the garlic, leeks and kale to the skillet and cook for 3-4 minutes then add the tomatoes and cook for another 1-2 minutes. Remove the vegetables from the skillet and set aside. Leave the skillet on the stove and reduce to medium heat.
- Using a hand mixer, beat the 8 egg whites for 30 seconds, until fluffy. Add the 5 yolks and beat for another 10 seconds.
- Next add the potatoes back to the skillet, layering them so that they form the bottom crust. Sprinkle with salt & pepper and herbs then layer the vegetables on top of the potatoes.
- Pour in the egg mixture and allow to cook for 2-3 minutes, until it starts to puff up a little. Sprinkle the top with cheese then transfer the skillet to the oven and bake for 20-25 minutes. Turn the broiler on for 5 more minutes so that the top is golden brown.
- Serve warm with a side salad or vegetable and enjoy!
If you’re watching tonight, who do you think she’ll pick? My prediction is Nick!
Yummy — never thought to have frittata for dinner; great vegetarian option as I don’t crave eggs in the AM.
Embarrassed to say my butt will be parked in front of the TV watching the finale tomorrow, too.
That’s such a creative idea! My best friend is coming to visit this weekend and she’s gluten free so this would be perfect! I’m going to pin this one :)
I like how you spelled out the way Giada pronounces Frittata. Haha. I haven’t been lucky enough to try San Marzano tomatoes fresh, but I imagine they’re like little treasures!
Oh yum!! I have some leeks growing in the backyard, but I’m not sure if they’re ready yet. Guess I should google that one. I DVR’d last night’s episode, but I think she picked Josh!
Vegetable free-ta-tas are one of my fave meals for any time of day! I’ve never potato crusted a frittata and it sounds amaaaazing! I’ve also never tried a San Marzano tomato, and considering I’m all up in the California hood, I really must!!! Hope you had a lovely weekend, my dear!
This is such a summery and creative dish. It’s absolutely gorgeous. Everyone needs a dish where they can channel their inner Giada! :)
What size skillet did you use?
It was a 10 inch. Sorry I forgot to mention that!
I love San Marzano tomatoes. I too am a shameless bad TV watcher, though not usually The Bachelorette…. but I may need to try to tune in tonight to see who she picks because I just like finales!
Oh Yum! I love simple dinners like that, with a big green salad on the side, it’s perfect.
OK you are totally inspiring me – I have a bunch of eggs to use up, and this looks like just the thing! I always forget about frittatas until I make one, and then I’m obsessed again. Entering the obsession phrase in 3…2…1… :)
the perfect weeknight meal.. definitely creating this frittata for my household tonight. thanks for the inspiration!
Oh Gosh… this frittata looks so TASTY. This look beyond words good! Easy, delicious and healthy dish! Thanks for sharing ;-)
Wow i wish we lived closer because i would conveniently find myself in your neighborhood like 5-6 days a week around dinner time :) (i kid, i kid) But seriously this frittata -like absolutely everything else you post- looks amazing!
Free-tata, ha! I love/hate the Italian spin she puts on every word! I used to work at a restaurant that used the crispy potato slices as the crust on the frittata and I always thought it was a genius idea! Love the idea of throwing in all the spare veggies you have in the house!
I could eat breakfast for every meal, so this is right up my alley. Thanks for sharing!
haha your posts always make me smile – “free-tata” – I watched an episode other day and now I can hear her saying it :)
This sounds awesome – I love any sort of clean out the veggies in your fridge meal! And with the potatoes…. so good!
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