PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.
By Kim Lee
This breakfast frittata is appropriately studded with red and green holiday colors. My family always enjoys an amazing brunch before tearing into our gifts on Christmas morning. Typically, there is at least one frittata and breakfast casserole on the menu. Sometimes there is even a potato hash on the spread, but I don’t think we’ve actually had a potato-packed frittata. Looks like we have a new holiday tradition with this easy festive frittata!
I chose to use Yukon Gold potatoes for this egg recipe because of the thin skin and buttery sweet flavor. Not only do the potatoes add an irresistible texture to the frittata, but the potatoes have many nutritional benefits. You might just call them “The 9th Wonder of the World”! My whole family is down with potatoes, so this was an obvious choice for our family gathering. The frittata recipe will also accommodate any friends or family that eat a dairy-free and/or gluten-free diet. 
Click the image above for more delicious potato recipes or check out the recipe for Danish potatoes below.
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Festive Potato Frittata
- Total Time: 36 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Creamy Yukon Gold potatoes and zingy red peppers make this frittata a holiday brunch hit.
Perfect for a festive gathering or a cozy weekend morning.
Ingredients
- 1 tbsp olive oil
- 1 lbs (340 g) Yukon Gold Potatoes
- 1 medium red bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 cups (473 ml) baby spinach
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 8 eggs
- 1/2 cup non-dairy milk
- 0-1 tsp sea salt
- 1/4 tsp ground black pepper
- Avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Salsa
- Hot sauce
- Cheese
Instructions
- Preheat oven to 425°F (204°C).
- In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover and cook for about 10 minutes, stirring occasionally, until potatoes are slightly tender.
- Uncover skillet, add garlic and spinach, and cook for about 1 minute more, stirring to combine, until spinach is wilted.
- Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt, and pepper.
- Pour egg mixture into the skillet.
- Transfer skillet to the oven and bake until the egg mixture is set, about 20 minutes. Shake skillet slightly to check if the egg is set.
- Serve with optional garnishes.
Notes
- For optimal texture, ensure potatoes are diced into roughly uniform 1/2-inch pieces.
- To add richness, sauté the onions until softened before adding the potatoes.
- Leftover frittata can be stored in the refrigerator for up to 4 days; reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
What size skillet do I need for a frittata?
A 10-inch oven-safe skillet is ideal for a frittata using 8 eggs. Cast iron is particularly well suited because it retains heat evenly for a consistent set.
Can I make this frittata dairy-free?
Yes, this recipe uses non-dairy milk. Any plant-based milk with neutral flavor, such as oat or unsweetened almond, works without changing the texture noticeably.
How do I know when the frittata is fully cooked?
The frittata is done when the edges are set, the center is just barely jiggly, and a toothpick inserted in the middle comes out clean. It will continue setting slightly as it rests.
Can I make frittata ahead of time?
Frittata can be made up to 2 days in advance and served at room temperature or gently reheated in a low oven. It holds up well for meal prep.
What potatoes work best for frittata?
Yukon Gold potatoes are used here because they hold their shape and have a creamy texture without falling apart. Waxy red potatoes are another solid option.
