Potato Tomato Frittata | Recipes | Cook For Your Life

Potato Tomato Frittata

Rated 4.4 out of 5
4.4 out of 5 stars (based on 17 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This frittata is a fast, easy meal for when you’re feeling fatigued from treatment. It’s a full meal all by itself and packed with so many important nutrients. The cooked tomatoes are bursting with the...


  • 6 whole large eggs
  • 2 large egg whites
  • ½ cup finely grated Parmesan cheese
  • ⅓ cup thinly sliced fresh basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • ½ pound Yukon Gold potatoes, scrubbed and cut into ¼-inch dice
  • 2 cups grape tomatoes or halved cherry tomatoes
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Nutrition Facts


351 cals


23 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

12 g


16 g


3 g


3 g


21 g


641 mg


  1. In a large bowl, whisk together whole eggs, egg whites, ½ the Parmesan cheese, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Preheat the broiler.
  2. Heat 1 tablespoon olive oil in a 10-inch heavy skillet over medium heat. Add the garlic and cook, stirring until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a bowl. Set aside.
  3. Add potatoes to skillet and saute over medium-high heat, stirring until just tender, about 6 minutes. Transfer with a slotted spoon to the bowl containing the garlic. Set aside.
  4. Add 1 tablespoon olive oil and tomatoes to skillet and cook over medium-high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
  5. Add the remaining tablespoon of olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining salt and pepper (see Chef Tips). Pour egg over vegetables and cook over medium-high heat, lifting up cooked egg around edges to let uncooked egg flow underneath for about 3 minutes.  Reduce heat to medium and cook covered for five minutes; the center will still be moist.
  6. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle the top evenly with remaining ¼ cup parmesan cheese, then broil until cheese melts and frittata is golden brown, about 2 to 3 minutes more.  Slide onto a platter and cut into wedges.

Chef Tips

Try tipping all the veggies into the bowl with the eggs and wipe the skillet clean with oiled paper before putting the egg mixture in — the frittata often sticks less that way.

If you have a well-seasoned cast iron skillet, use it — they are the best pans for making frittatas. If you don’t have one, be sure to use an oven-safe pan with an oven-safe handle.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society