Frittata With Potatoes, Scallions, and Greens
I originally posted this recipe in 2014, when I first started blogging. This post has been updated to reflect new things I’ve learned, like the tip from Samin Nosrat’s Salt, Fat, Acid, Heat on layering salt throughout the cooking process. I also give veggie replacement ideas so you can use this as a template for your own frittata creations! This recipe originally appeared in my post 7 Ways to Eat Leafy Greens, and you can see comments related to this recipe in that post.
A frittata with potatoes, scallions, and greens works as a delicious breakfast or easy brunch idea. Not only are frittatas delicious, but they’re also a great way to clean out the fridge, aka exit strategy for any veggies and greens you want to eat before you get more.
Don’t have potatoes? Try rutabagas or another root instead. No scallions in the house? Replace them with baby leeks, onions, or chives. And any hearty green will work in this recipe–spinach, kale, radish/turnip/beet tops, and/or komatsuna.
Pair this frittata with a green smoothie, and you’re off to a great start to your day!
Begin by prepping the vegetables: chop the scallions, leafy greens of your choice, and herbs, and slice the potatoes. I used fingerling potatoes in this recipe, sliced thinly so I didn’t have to cook them ahead of time. If you don’t have fingerlings, use baby red or baby gold potatoes.
Once your veggies are ready, heat your skillet over medium heat and add a tablespoon of olive oil. I used my 12″ cast iron skillet. If you don’t have cast iron make sure your frying pan is flameproof as this dish requires broiling for its finishing touch.
Add the chopped scallions and a slight sprinkling of sea salt, and sauté for about three minutes, until the scallions are just browning around the edges.
While the scallions are cooking, lightly beat 8 eggs. Add ¼ cup milk (I used whole milk) and add a touch of freshly ground salt and pepper. Set aside.
Once the scallions are barely browned, remove from skillet and add them to the beaten eggs. Add another tbsp olive oil to skillet and heat until shimmering. Add the potatoes to the skillet and spread them evenly, in a single layer, over the base of the pan. Add a slight sprinkling of sea salt, and let the potatoes cook undisturbed for 4-5 minutes.
Flip the potatoes and let the other side sit for about four minutes. The first side should be golden brown. Once the potatoes are done, add the greens, garlic, and herbs and cook for another two minutes, stirring often to prevent sticking, until the greens have wilted.
Preheat the broiler to high. Spread the greens/potato/herb mixture evenly over the base of the skillet, then pour the eggs over the potato mixture. Press the veggies under the eggs, then evenly sprinkle feta cheese on top.
Cook over medium heat for 5-6 minutes, until the eggs are just beginning to set. Then place the skillet under the broiler for 1-2 minutes (do not overbroil!) until the frittata is set and golden.
You can serve the frittata hot, warm, or cold and cut into wedges. If you’d like, serve with pancakes (I made gluten-free oatmeal pancakes) and an Everyday Green Smoothie.
Photographs and Food Styling: Anne Kingma
Frittata with Potatoes, Scallions, and Greens
- 12" cast iron or flameproof skillet
- cutting board
- chef's knife
- turner spatula
- 2 tbsp olive oil, divided
- 1 bunch scallions rough chopped
- 8-10 oz fingerling or baby potatoes thinly sliced
- 2-4 cups hearty greens (spinach, kale, radish tops, etc) rough chopped
- 2 cloves garlic minced
- 1/4 cup fresh herbs (parsley, thyme, oregano, etc) minced (optional)
- 8 eggs lightly beaten
- 1/4 cup milk, preferably whole
- 1 cup feta cheese crumbled
- freshly ground salt to taste
- freshly ground black pepper to taste
- Heat 1 Tbsp olive oil in skillet on medium heat. Once oil is shimmering, add chopped scallions and a sprinkling of freshly ground sea salt. Saute for 3 minutes, stirring occasionally.
- Remove scallions from skillet and add to beaten eggs. Add remaining 1 Tbsp olive oil to skillet and heat until shimmering. Add potatoes in single layer to skillet. Lightly sprinkle with freshly ground sea salt. Cook potatoes undisturbed for 4-5 minutes, or until golden brown. Flip potatoes and cook for another 4-5 minutes, until both sides are golden brown.
- Add the greens, garlic, and herbs and cook for another two minutes, stirring often to prevent sticking, until the greens have wilted.
- Preheat broiler to high. Add a touch of freshly ground salt and peppper to beaten eggs. Pour eggs evenly over top potatoes. Sprinkle crumbled feta over the eggs. Cook for 5-6 minutes, until eggs are just beginning to set.
- Place skillet under broiler and cook the top for 1-2 minutes, checking every minute to prevent burning. Broil until eggs are set and the top is lightly golden.
- Serve frittata warm, at room temperature, or cold, cut into wedges.
- Use this frittata recipe as is or as a template for your own creation. Replace the potatoes with another root, like rutabagas. Use onions, leeks, or chives in place of scallions. Use your choice of hearty green. And try switching out feta for your favorite cheese.
- At serving time, top with additional shredded cheese and/or garnish with fresh herbs.
- I use pink Himalayan salt for the freshly ground sea salt in this recipe.
- Fresh herbs are optional in this recipe. The garlic and scallions add plenty of flavor, so no need to track down herbs if they aren't in season.
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