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!
Mashed Potato Frittata
- 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 Tsp kosher salt
- 1/3 Cup Gruyere Cheese, grated (you could also use cheddar, parmesan or any other cheese you love)
- Preheat oven to 350 degrees.
- 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.
- Combine the vegetables in a bowl with the mashed potatoes, eggs, salt and cheese.
- Heat 1 tbsp of the oil or butter over medium/high heat in the same large saute pan and add the egg/potato mixture.
- Cook over medium heat for 5 minutes or until the bottom is set (no need to stir).
- Bake for 25 minutes or until cooked through.
- 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).
- Slice into wedges and serve.