Breakfast Frittata

Breakfast Frittata

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Left Overs, Lunch
Cuisine Low Carb, Vegetarian
Servings 2
Calories 441 kcal


  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium potato quartered, and thinly sliced
  • 1 medium onion thinly sliced
  • 1 tsp chopped fresh herbs marjoram, basil, tarragon, or oregano
  • 1 clove garlic minced
  • 4 large eggs beaten
  • 1/2 cup grated cheese
  • 1 medium tomato chopped
  • pepper


  • Heat oil and butter in large skillet.
  • Saute potatoes and onions, covered, stirring frequently until they are tender and golden. Stir in herbs and garlic.
  • Pour eggs evenly over saut√©ed vegetables. Add tomato and sprinkle on cheese. Add pepper to taste.
  • Cover the pan and cook on low heat for 10 minutes until eggs are set and bottom is golden brown.
  • Place under preheated broiler for about 2 minutes. Cut frittata in half, to serve. Garnish with fresh herbs.


Calories: 441kcalCarbohydrates: 28gProtein: 23gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 402mgSodium: 337mgPotassium: 857mgFiber: 4gSugar: 6gVitamin A: 1355IUVitamin C: 34mgCalcium: 303mgIron: 3mg
Keyword Breakfast Frittata
Tried this recipe?Let us know how it was!