Loved it! This recipe was originally submitted under the name "Cheddar Egg Casserole". After testing it, I changed the name to better represent the results. This is a meat-free frittata but it feels like a he-man frittata. It's substantial, filling and delicious. The potatoes give it a ranch breakfast feel and I was surprised how cheesy it tasted despite having a fairly modest amount of cheese. It was easy to prepare - taking about about 15 minutes altogether. I'll be making this again. (This recipe was submitted in 2002. It was tested and photographed in March 2017.)





How To Make A Cheddar Potato Frittata

Beat the 5 eggs with 1/4 cup milk, salt & pepper. Mix in 1/2 cup Cheddar cheese.

Dice potato and onion. Melt butter in a 10 or 11-inch frying pan and saute vegetables until tender and browned - about 7 minutes.

Add the egg mixture to the potatoes and sir immediately. Cover and let cook 2 or 3 minutes until fully set.

Eat and enjoy.





Cooking Notes From Mr Breakfast:

To assure that the top of the frittata is set, I slide the finished frittata onto a plate and then inverted it back into the hot frying pan. Then, cook for just another 20 to 30 seconds.

Instead of using a potato and an onion, you could use 1 and 1/2 cups of packaged frozen Potatoes O'Brian. Thaw first by microwaving for 2 minutes. Then, add directly to hot frying pan.








A great man-style meal of eggs, potatoes, cheese and onion. Perfect to make for brunch when you don't have a lot of time to mess with something fancy.

Mr Breakfast would like to thank meehaha for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From kayat (Team Breakfast Member)

Rating (out of 5):

This is a poor recipe because: 1) No pan size; 2) No heating level indicated... So I made it using a stove top frittata approach using an 8" nonstick pan on medium-low heat and cooked til set, about 20 min or so. Probably could've used lower heat as the bottom got a bit dark.

I added a little thyme, cheated and used some bagged diced potatoes with onion from the store, and an aged English cheddar which was *perfect*

Comment submitted: 4/23/2011 (#12487)



From debbie9penn (Team Breakfast Member)

Rating (out of 5):

The only problem I had was deciding which skillet to use, large or medium, and about how long it would take to cook. I like your website, sometimes the boring old omelette gets a little old. It's nice to see all the options I have on your site and you make them so easy to make.

Comment submitted: 7/27/2008 (#5978)



From Denise

Rating (out of 5):

This was a great recipe. We enjoyed it and it was easy to make.

Comment submitted: 6/1/2006 (#61)

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