Festive Holiday Frittata
This post is sponsored by The Potato Board in partnership with Honest Cooking. As always, all opinions are my own and thanks to them for supporting Kim’s Cravings so I can continue to share delicious ideas, like my Festive Holiday Frittata with you!
This Festive Holiday Frittata with creamy Yukon Gold Potatoes and zingy sweet red pepper is soon to be the hit of your holiday brunch! (Vegetarian, Dairy-Free and Gluten-Free)
This breakfast frittata is appropriately studded with red and green holiday colors. My family always enjoys an amazing brunch before tearing into our gifts on Christmas morning. Typically, there is at least one frittata and breakfast casserole on the menu. Sometimes there is even a potato hash on the spread, but I don’t think we’ve actually had a potato-packed frittata. Looks like we have a new holiday tradition with this easy festive frittata!
I chose to use Yukon Gold Potatoes for this egg recipe because of the thin skin and buttery sweet flavor. Not only do the potatoes add an irresistible texture to the frittata, potatoes have many nutritional benefits. You might just call them “The 9th Wonder of the World”! My whole family is down with potatoes, so this was an obvious choice for our family gathering.
One medium-size potato has just 110 calories and is absolutely fat, sodium and cholesterol free, making them a great choice for any diet. The frittata recipe will also accommodate any friends or family that eat a dairy-free and/or gluten-free diet.
- 1 tablespoon olive oil
- 2 Yukon Gold Potatoes 3/4 pound or so, chopped into small cubes (it is not necessary to peel potato)
- 1 medium red bell pepper ribbed, seeded and chopped
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 cups baby spinach chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 8 eggs
- ½ cup non-dairy milk any milk works, I use cashew or almond milk
- 1/2-1 teaspoon sea salt depending on taste preference
- 1/2 teaspoon ground black pepper or to taste
- Sour cream or Greek yogurt
- Fresh cilantro
- Hot sauce
- Preheat oven to 425 degrees Fahrenheit.
- In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
- Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
- Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.
*If you don't have a cover for skillet, just use the bottom of another skillet- that's what I did.
Enjoy a few other holiday brunch recipes!
Something to think about….
Are you a potato fan, like me?
What’s your favorite holiday tradition? Our annual Christmas light scavenger hunt is definitely a favorite of mine!
Check out the video below for another delicious potato recipe!
Also, be sure to visit the Potato Goodness website for tons of potato info, recipes and ideas.