Miss G. had this gorgeous potato, onion and cheese frittata for lunch today and she absolutely loved it.
A big fan of potato I was pretty confident she would.
And for me, this golden fluffy frittata chock full of potato, onion and gorgeously melted cheese couldn’t be simpler to prepare.
Whilst Grace nibbled away at her usual breakfast of avocado on toast I roasted a little onion and potato, poured over a jug of eggy cheesy milk and baked for a good half hour or so.
Lunch (and tonights dinner) done.
Most days the lunch I prepare more often than not translates into a light supper, perhaps with the addition of a simple salad or poached egg.
I love cooking like this. As bed time nears our home turns into a madhouse as I frantically attempt to finish chores, finalise work and emails, bath Miss G. and organise all of the other tasks that comes along with motherhood. So It makes me feel organised and gives me the silliest sense of smugness to have dinner nestled in the the fridge just waiting to be reheated.
Silly but hey you gotta do what works for you.
To create the most deliciously savoury potato, onion & cheese frittata simply…
Begin by arranging the slices of potato and onion on an oven tray lined with baking paper. Top with a few sprigs of thyme and a good drizzle of olive and bake in a 200 degree celsius (392 F) oven for 30 minutes or until the potatoes and onions are cooked and slightly golden.
Meanwhile, place the eggs, milk and parmesan in a large bowl and whisk to combine.
Place the roasted potatoes and onions in a frypan lined with baking paper.
Pour the egg/milk mixture over the potatoes/onions and grate over a little extra parmesan. Pop into the oven to bake for 30-40 minutes or until the frittata is puffed, set and slightly golden.
Remove from oven and allow to cool slightly before slicing and serving alongside a simple salad of rocket and tomato wedges.
potato, onion & cheese frittata
adapted from donna hay
INGREDIENTS
3 potatoes, peeled and thinly sliced
1 onion, thinly sliced
4 sprigs of thyme
2 tablespoons olive oil
6 eggs
11/2 cups milk
3/4 cup parmesan grated, plus extra to top frittata
rocket and tomato wedges, to serve
INGREDIENTS
Preheat oven to 200 degrees celsius (390 F). Arrange potato and onion on an oven tray lined with baking paper. Top with thyme sprigs, drizzle with olive oil and roast for 30 minutes or until the potatoes and onions are cooked and slightly golden.
Meanwhile, place the eggs, milk and parmesan in a large bowl and whisk to combine.
Place the cooked potato/onion in a fry pan lined with baking paper, pour over egg/milk mixture and top with a little extra parmesan. Bake for 30-40 minutes or until the frittata is cooked, puffed and slightly golden.
Serve alongside a simple salad of rocket and tomato wedges.
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sweet potato & feta frittata
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I just joined yesterday and I am absolutely loving your blogs and recipes. Thank you for saving me time and my sanity… Your recipes seem super yummy and easy to follow.
… And yes, when I have dinner ready before 12noon I feel like super mum and all is right in the world. The simple things!
Welcome! So happy you discovered my site and blw recipes! Its funny how much the simple things make the world of difference to our mummy sanity levels hehehehe! I hope you and your family enjoy my recipes, report back I’d love to know what you cook and how it turned out. Good luck with your cooking!:-)
Yummy! Thanks for sharing! 🙂
My pleasure:-)
Loving all your posts! Just made this for my 15mth old girl for dinner and she loves it! Thankyou x
My pleasure! I am so happy to hear you made the frittata and your little girl enjoyed it:-) Happy cooking!
do you think i can use breastmilk for this recipe? thanks!
Oh good question! To be honest I am not sure. I don’t know how the milk would go when cooked:-( If you do give it a try please report back I’d love to know how you go! Apologies for my delayed response! X
Just made this for lunch for me, my husband and our 8.5 month old, she loved it and so did we, delicious! Your site is great and love that you have photos for each step of the recipe.
This is on my list to cook this afternoon! My little one is 6 months and is loving his food, your recipes are lovey: varied, simple and very easy to follow! My friends are super impressed when i list all the foods my little boy has tried and your recipes have helped no end (and yes, preparing these dishes does make me feel like supermum at times…it really is the little things that make a big difference!) Thanks 🙂
Yet again another delicious and easy recipe! I added some frozen chopped spinach to mine as my little one is not a great eater.
I am so pleased to have stumbled upon your site, the recipes are yummy and my 16 month old enjoys eating most of the food on his own. Thank you so much
Hi
Really loving your website and Max (7 months) is enjoying everything I have made so far! Do you think this would freeze ok? Thanks Sarah
What a super website-just made 4 recipes for my 9 month old son with his grandad. Thank you very much!
Hi ; lovely recipe and my son and his cousins just loved it …thanks
Can we freeze them ; I need something for my upcoming trip
Hi! So happy your son and his cousins enjoyed it! I don’t recommend freezing the frittata – the texture doesn’t do well. Maybe our mini veggie loaves could be a good alternative? Sorry, Kayla xx