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Potato Onion Frittata – Guest Post

Breakfast is always a simple and frugal dinner option! A big thanks to Lynn [3] for sharing this great recipe with us tonight. The next few recipes will be from some special guests. I’ll be taking some time away, as we deal with a loss in the family. Be back soon!

Frittatas can be made from a wide range of ingredients, but they all contain eggs and some dairy, like milk, cream, or sour cream.

I love frittatas because, like quiches, they can easily be changed by using different ingredients. You can add meat or change the cheese to give it a different flavor.

I sometimes make this recipe meatless, sometimes I use sausage, and other times bacon.

This frittata uses cooked potatoes. Instead of baking potatoes just for this dish, I like to make extra baked potatoes when I am cooking them for dinner on another night. Doing this step a day or two in advance, when I am already cooking baked potatoes, saves me a lot of time.

Potato Onion Frittata

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • 4 – 5 potatoes, baked, cooled, peeled, and cubed or sliced
  • 3 tablespoons of oil
  • 1 onion, chopped finely
  • ¾ cup shredded cheddar cheese
  • 10 eggs, whisked
  • ½ cup sour cream


  • In an oven proof skillet, cook onion in oil until tender. (I like to use my cast iron pan.) Add potatoes and stir until potatoes are slightly browned. Remove from heat.
  • In a separate bowl, mix together eggs, sour cream, and cheese. Pour over the potato onion mixture.
  • Bake at 400 for 15-20 minutes or until eggs are done. Cool about 5 minutes and cut into wedges and serve.

Lynn is a homeschooling mom of three. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures [4], sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life.