Mashed Potato Frittata | Weelicious
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Mashed Potato Frittata




I love making frittatas because they're one of the few dishes I make that I find perfect to serve for breakfast, lunch AND dinner. Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before, so I decided to throw them in and tah dah--Mashed Potato Frittata!

In one slice of this 'pie' you get a protein, a vegetable and a dairy so it makes for a well-rounded dish that is delicious and filling, but doesn't make you and your little ones feel too full or weighed-down. The best part about this recipe is you can easily substitute whatever vegetables or cheese you have on hand for my ingredients to appeal to your family's taste. And the BEST, best part: if you served the weelicious mashed potato recipe the night before and have leftovers on hand, you can whip this up in even less time than it normally takes!

We used these to make this recipe:

Mashed Potato Frittata  (Serves 6-8 breakfast or dinner)

  • Prep Time: 5 mins,
  • Cook Time: 40 mins,
  • Rating:
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I love making frittatas because they're one of the few dishes I make that I find perfect to serve for breakfast, lunch AND dinner. Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover...


  • 1/2 red bell pepper, small dice
  • 4 green onions, diced
  • 1 cup mushroom, thinly sliced
  • 2 tablespoons olive oil or butter, divided
  • 2 cups mashed potatoes (see below for link)
  • 5 eggs, whisked
  • 1 teaspoon salt
  • 1/3 cup gruyere cheese, grated (you could also use cheddar, parmesan or any other cheese you love)


  1. 1. Preheat oven to 350 degrees.
  2. 2. Heat the 1 Tbsp of the oil or butter in a large saute pan with an ovenproof handle and cook the vegetables for 5 minutes.
  3. 3. Combine the vegetables in a bowl with the mashed potatoes, eggs, salt and cheese.
  4. 4. Heat 1 tbsp of the oil or butter over medium/high heat in the same large saute pan and add the egg/potato mixture.
  5. 5. Cook over medium heat for 5 minutes or until the bottom is set (no need to stir).
  6. 6. Bake for 25 minutes or until cooked through.
  7. 7. Change the oven setting to broil (heat from the top of the oven) and cook an additional 2-3 minutes of until golden on top of the frittata (make sure to watch it carefully so it doesn’t burn).
  8. 8. Slice into wedges and serve.

Accompaniments: Mashed Potatoes recipe:

Mashed Potato Frittata

Nutrition Information

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  1. Katie

    April 13, 2016 at 7:29 am

    I’ve made these several times and love them! The mashed potato link is now dead for some reason. Just so you know :)

    • C. McCord

      April 14, 2016 at 9:16 am

      So glad they’re a hit! Thanks for letting us know about the link, it is now fixed!

  2. Courtney

    February 17, 2014 at 8:56 am

    Success! Everyone in my family ate their dinner tonight, myself, my husband, almost 3 year old and my baby. We loved it! Finding a meal that we all like is next to impossible, I couldn’t believe it when my toddler kept eating and my husband is taking the left overs to work tomorrow. Thank you! I’ll be making this again.

    I turned it into a quiche as I don’t have the pan for a frittata. I played around with quantities a little, but kept the flavors the same.

  3. Tanya

    April 16, 2013 at 5:59 pm

    Just made the veggie frittata and came here for an answer – we only ate half. Suggestions on reheating tomorrow for breakfast?? Thx

    • catherine

      April 16, 2013 at 11:16 pm

      I would reheat in a toaster oven for 5 to 10 minutes or in the microwave!

  4. Pingback: What to do with Thanksgiving leftovers |

  5. marla latinakova

    May 25, 2012 at 1:57 pm

    Wonder if you could use mashed sweet potatoes – or squash!!
    I’m going to try this right now.

  6. Lisa

    January 2, 2011 at 7:48 pm

    This was fabulous! I cannot believe I was able to pull this together after being out of town for 5 days. Just returned tonight and I was trying to avoid running to the store for dinner. The only ingredient I didn’t have was mushrooms, but, I substituted broccoli with good results. It’s always a success when both of my kids and husband all clean their plates. Thanks again for making my life easier!

  7. Meghna

    December 2, 2010 at 1:19 pm

    This was another excellent dish. I didn’t have mushrooms or green onions on hand, so I made it with 1/2 bell pepper, 1/2 onion and 2 large handfuls of spinach leaves. I sauteed the vegetables with 1/2 tsp of garlic and 1 tsp of Italian seasoning to flavor it up a little. Otherwise followed the recipe to a T. It came out perfectly. My 2 year old daughter ate an entire slice on her own and my husband polished off the rest! This would probably also be really good with some chopped up ham in it as a 1 dish breakfast meal.

  8. Erika

    January 3, 2010 at 1:21 am

    Sounds fab, but…uh…no oven-safe pan…what’s a girl to do??