Veggie Frittata & Breakfast Potatoes by John Sagadraca

Veggie Frittata & Breakfast Potatoes

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  1. For the frittata: beat the eggs together with cream and salt & pepper.

  2. Heat olive oil in an oven friendly pan. Chop veggies and sauté with garlic until tender.

  3. Add in eggs and place in a 350 degree oven for 10 minutes or until the center of the frittata is no longer runny.

  4. Let the eggs cool slightly, cut and serve

  5. For the potatoes: Cut potatoes in half. Sauté potatoes with garlic in an oven friendly pan or cast iron skillet with extra virgin olive oil and salt & pepper.

  6. Place the entire skillet in the oven at 350 degrees (F) and roast until tender. Garnish with parsley and serve

Total Time 30 min


  • For the eggs:
  • 10 whole white eggs
  • 1/4 cup cream
  • Salt & pepper to taste
  • 2 tbsp extra virgin olive oil
  • 1/2 cup of cut cherry tomatoes
  • 1/2 cup of spinach
  • 1/4 cup of onion
  • 1/4 cup of peppers
  • 1/4 cup of white beach mushrooms
  • 2 tsp minced garlic
  • For the potatoes:
  • 15-20 fingerling potatoes
  • Extra virgin olive oil
  • 6 gloves of chopped garlic
  • Salt & pepper to taste
  • Parsley, for garnish