With all my favorite flavors of scalloped potatoes, this Scalloped Potato Frittata is surprisingly easy to prepare and tastes amazing. The sharp Gruyere pairs well with the egg and potatoes making this perfect for breakfast, brunch, or dinner!
We are seriously potato eaters at our house. Since the hubs eats a lot of rice for work, that limits the types of starches we can eat with a meal. You know me; one meat, one starch, and one veggie. Dad ingrained that in us from a very young age. I guess that’s what he grew up with.
Now, Mom? Not so much. When Dad was gone, dinner was all bets off. We ate the foods that he wasn’t very fond of for dinner. We’d have mac n cheese with hot dogs, or just hot dogs for dinner. Sometimes it was buttered noodles and even popcorn! Fun times to be had either way.
But, I still try to keep with Dad’s philosophy. I mean, the USDA food pyramid sort of lends itself to that type of thinking as it is, so why buck the system? And from what I’ve learned from the PEP system that I’m sort of on (and sort of off right now, but will be FULL ON come the New Year); carbs truly are your friend. At least for me, they are.
For me, it’s the protein I have issues with. I mean, 6 ounces a day doesn’t seem like a lot, but it’s all my body needs. It’s when I eat more than that where I have issues with the carbs. If I can manage the protein intake and the fats, I’m golden.
How did I get down this road? I made a wrong turn somewhere…back near potatoes, right?
Okay, potatoes. Love them. They’re little packets of delicious nutrients your body needs. They have powerful cholesterol lowering potassium in there! There’s cold fighting vitamin C, dietary fiber, B6, and iron.
Not to mention how versatile they are! Potatoes can be baked, mashed, smashed, mixed in soups, stews, sautéed, roasted; 52 million recipes according to a Google search for “potato recipes” that I did. They truly are the jack of all trades in the food world.
Now, I don’t know about you, but when I think of potatoes around the holidays, I think of either mashed or au gratin. For a frittata recipe, it’s not so easy to do the mashed potato thing. I’m just not quite sure how that would come out. Maybe if you did a quiche and the potatoes were the crust? Oooh! Now there’s an idea!
See how my brain thinks?
Anyway, this one came about because I was thinking Spanish tortilla, which has potatoes on it. Then I was planning a meal for New Years – do you always have ham and scalloped potatoes on New Year’s like we do? – and thought about sandwiching the scalloped au gratin potatoes in the frittata I was thinking about making for #MeatlessMonday.
And Voila! This dish was born.
Now, I wasn’t sure how the hubs would accept this dish for dinner. I mean, it is a bit out of the norm if you will. Then again, he should expect that from me as I experiment my way through life on this blog journey. But, as far as I know, anything with potatoes and cheese – especially Gruyere cheese – is a win in his book.
I mean, just look at it! How can you NOT want to just grab a fork and dive right in? I know I do, and I just finished eating lunch. I just want to pull that piece of potato off and pop it right into my mouth. You do, too! Admit it!
How do you like your potatoes?
- 1/2 cup shallots
- 1 tablespoon minced garlic
- 2 teaspoon fresh thyme
- 2 medium potatoes, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded gruyere cheese
- 1/2 cup reduced fat mozzarella cheese
- 2 cups egg substitute
- Heat a large skillet coated with cooking spray. Add the shallots and garlic. Sauté 4 to 5 minutes or until they begin to soften. Stir in the thyme.
- Place the potatoes around the pan as you would place them in a casserole dish for scalloped potatoes. Sauté the potatoes 5 to 7 minutes, or until they start to become fork tender; turning carefully with a spatula.
- While the potatoes are cooking combine half of the Gruyere cheese with the mozzarella and egg substitute.
- Lower the heat on the skillet to medium-low and pour the egg mixture over the potatoes. Carefully shake the pan back and forth to get the egg mixture to the bottom of the pan.
- Cook the frittata on medium-low heat until the eggs are almost cooked through. Sprinkle the remaining Gruyere on the top and continue to cook until the eggs are no longer runny. Allow to sit for 5 minutes before slicing and serving.