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Single Pan Frittata

The veg­eta­bles are the usu­al ones I use, but real­ly could be any­thing you prefer
Spring vegetable frittata
Sin­gle Pan Frittata


  • 6 eggs
  • 0.5 small red onion
  • 1 small red potato
  • 1 small yukon potato
  • 1 oz feta cheese, crumbled
  • 1 cups chopped broc­coli
  • 2 tsp cumin
  • 1 tsp red pep­per
  • 1 tsp smoked papri­ka
  • 0.5 tsp ground salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil for frying

Time in the Kitchen

  • Prep. Time 15 min.
  • Cooking Time 20 min.
  • Total Time 35 min.

Nutrition Facts

Serving Size: 132 grams
Serves: 6
Amount Per Serving
Calories: 168
% Daily Value*
Total Fat: 9.9g 13%
Saturated Fat: 2.7g 14%
TransFat: 0g
Cholesterol: 164.2mg 55%
Sodium: 306.7mg 13%
Total Carbohydrate: 12.3g 4%
Dietary Fiber: 1.9g 7%
Sugars: 1.5g 3%
Protein: 7.9g 16%


  1. Pre­heat the oven to 375°F. Move a rack above the halfway lev­el in the oven.
  2. Dice and soak the pota­toes in a bowl of cold water. Dice the rest of the veg­eta­bles into 1 in. cubes and keep near­by. Stir the eggs into an easy-to-pour con­tain­er. Drain potatoes.
  3. Add oil to a cast iron skil­let, turn up to med-high and let it get hot. Sauté the pota­toes for 2 min­utes, cov­er­ing them in papri­ka, cumin, and red pep­per. Add the onions, then broc­coli, 1 minute apart. Add salt & pep­per, reduce heat.
  4. Slow­ly pour eggs into the pan. Top with feta, and bake for 10 – 12 minutes.

Categories, tags, etc.

Cast Iron
Dietary Restriction
Course / Meal Type