One Pan Fresh Feta, Dill, and Potato Frittata (GF/Veg)

Potato frittata served alongside a carrot and mixed greens salad.

This fresh feta, dill, and potato frittata is one of the most versatile recipes we’ve made for this blog. Frittata is just one of those dishes that is appropriate in any context. It’s perfect for breakfast, brunch, lunch, and dinner, and (best of all) you can add any ingredients you’d like as long as they make sense in a frittata’s eggy context. I make it when I want a classy, impactful and simple meal for company, or when I am simply trying to figure out what to do with the produce I have left in my fridge. Any recipe that’s both delicious and allows me to reduce my food waste is a win in my (cook) book.

The combination of potatoes, dill, tomatoes, feta, and mushrooms I outline here is just a guide for you. You can start by making vegetable frittata using the combination of ingredients in this recipe, and then the next time you can riff on it a little bit. Simply use this recipe as a base, and you’ll be ready to go!

What is frittata?

Potato frittata in a cast iron pan.

Frittata is basically an Italian egg dish that is most similar to a quiche, but without the crust. You can fill it with many combinations of veggies, cheeses, or meats, depending on what you’re into. You can make the ingredients simple or complex. And, frittatas are really fun to make!

I got majorly into frittatas when I found out I had to eat gluten-free. I’d always loved quiches, and frittatas are the perfect compromise if you can’t eat gluten, but love cheesy, veggie-packed egg dishes. I love that you can make frittata into a hearty, satisfying, but still healthy winter meal, or into a light, fresh summer treat using veggies right from the garden (as we do in the summer).

You can make frittatas on the stovetop, or in the oven, or using a combination of both. I prefer using the combination of oven and stovetop, which brings me to:

Why this potato frittata works.

Potato frittata in a pan, with a slice on a plate.

Firstly, a good frittata should be creamy, light, smooth, and moist instead of dry and dense. Starting the frittata on the stove, fluffing it a little bit as you would scrambled eggs, and then allowing it to fully set up in the oven while simultaneously getting slightly crispy and browned on top will yield the perfect texture.

Did I mention that you can make this entire potato frittata in one pan, too? You can sauté the veggies for your recipe in the same pan you use to cook your frittata as long as you make sure that it’s oven-safe before using. On a side note: if you follow this blog, you’ve probably noticed that I use my cast iron pan for pretty much every dish I’ve made here. I could sing the praises of cast iron skillets all day, but if you make one cooking investment for yourself, get a cast iron. It’s totally worth it.

Anyway, aside from the cooking method, the other thing that gives frittata its texture is adding milk or cream to the eggs prior to cooking. For best results, I mix whole milk into the eggs. Many people add milk to scrambled eggs to make them fluffier. That method applies here too, even though you’re not technically scrambling your eggs. The milk will make your frittata so velvety and delicious, so don’t skip this ingredient!

Customize your frittata.

Frittata and salad.

Aside from that, you can choose a variety of different ingredients to add to the frittata. I personally prefer a vegetable frittata over one with meat simply because I’m not a huge meat eater, but also because I find that things like bacon and sausage tend to overwhelm the other, subtler flavors.

For this recipe, we opted for a fresh, Mediterranean-style frittata. It features zippy dill, salty, tangy feta, delectable grape tomatoes, and rich, savory mushrooms. In other words, it has a pretty even balance between salty, acidic, and richer, fattier ingredients (thanks, Samin Nosrat!). Try it, and you’ll understand why striking that flavor balance yields the best results. So, if you’re customizing your frittata, just follow this same rule of flavor balancing, and you’ll have a beautiful, simple, healthy meal that you and yours will love!

So, there you have it! You’re all ready to set out on your frittata adventure. Please let us know if you try this out by leaving a comment, rating the recipe, or tagging us (#savorharvest) in a pic on Instagram. We always love seeing your cooking adventures.

While you’re here, find some more breakfast inspo by checking out our classic French omelette, avocado toast with smoky red pepper and cumin drizzle, or our gluten-free and vegan overnight oats!

One-Pan Fresh Feta, Dill, and Potato Frittata

This zippy, healthy, and fresh potato frittata is packed with tangy grape tomatoes, salty feta, savory dill, and tender mushrooms. It's the perfect recipe for breakfast, brunch, lunch, or dinner, and is a great way to use up those leftover veggies sitting in your fridge.

  • 7 eggs
  • 2 cups whole milk
  • 1 cup baby red potatoes (very thinly sliced)
  • 2/3 cup feta cheese (*broken into small pieces)
  • 1 cup fresh arugula (packed)
  • 1 cup cherry or grape tomatoes (halved)
  • 3/4 cup baby bella mushrooms (sliced)
  • 1 medium onion (sliced)
  • 1/2 cup fresh dill (chopped)
  • 1 tsp. fresh garlic (chopped)
  • 2 tbsp. salted butter
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 cup cold water
  • salt and pepper to taste
  1. Preheat the oven to 400ºF. Combine eggs and milk in a small mixing bowl and whisk until thoroughly combined and creamy.

  2. Melt butter in an oven safe skillet over medium heat until foamy. Add onion and salt and pepper and sauté until the onions are translucent and just beginning to brown around the edges (about 5-7 minutes).

  3. Add the chopped garlic and sauté until the garlic is slightly browned (30 seconds), and then add the sliced mushrooms.

  4. Sauté the mushrooms with the onions until they have released their liquid and are tender (about 5 minutes). Remove the mushroom and onion mixture from the pan to a small bowl and set aside until needed.

  5. Add the sliced potatoes to the same pan. You can add more butter or olive oil if the pan is too dry. Add the water, and soften the potatoes over medium heat (about 5 minutes).

  6. Once the outsides of the potato slices are soft, add the mushroom and onion mixture back to the pan.

  7. Add the arugula and stir until it's wilted (about 1 minute), and then add the dill and feta cheese. Stir the whole mixture until thoroughly combined.

  8. Spread out the vegetable and cheese mixture, and make sure that it is distributed in the bottom of the pan evenly. Lower the heat and pour the egg and milk mixture over it. The eggs should immediately begin to when they hit the pan.

  9. Using a spatula, scrape the bottom of the pan in small circles, lifting the set eggs and distributing them throughout the rest of the frittata (see video above). Wait about 20 seconds and then run the spatula around the outside of the pan, lifting up the set eggs from the sides of the pan. Then let the mixture rest for about a minute. Continue to do this until about 1/4 of the mixture has set (about 3 minutes).

  10. You'll know when your frittata is ready to go into the oven when you see simmering bubbles forming on top of the mixture (see video). This will look similar to bubbles forming on the surface of pancakes before you flip them. Please note: the top of the frittata should still be very runny.

  11. Gently sprinkle the halved tomatoes and parmesan over the surface of the frittata. Then, place it in the oven and bake for 7-10 minutes. Put the broiler on high, and finish the frittata for about 1-2 minutes until the top is golden brown and the parmesan cheese has melted.

To serve:

  1. Remove the frittata from the oven and let it cool for about 2 minutes. Then, slice into 8 even pieces, garnish with additional dill, and serve. Enjoy!

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