Oven Baked Egg, Potato & Shallot Frittata

What I love most about weekend brunches is the uninterrupted and relaxed time I get to spend at the brunch table with my family and friends.  An unlimited supply of organic Guatemalan coffee, fresh orange juice mimosas, and a healthy spread of breakfast foods.  All that takes some time to make.  When a lazy Saturday comes by, and I don’t want to put in the effort to make a huge spread, I defer to an easy, but delicious oven baked frittata.



3 Yukon Gold Potatoes
2 Shallots
2 tablespoons organic Butter
1 tablespoon fresh Thyme
1/2 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1/2 teaspoon Piment D’Espelette – you may use Cayenne or Paprika instead
1 tablespoon organic Butter to grease baking dish


8 large organic Eggs
3 tablespoons Italian Parsley – finely chopped
2 tablespoons Feta Cheese
1 tablespoon Heavy Cream or Half & Half
1/2 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1/2 teaspoon Piment D’Espelette – you may use Cayenne or Paprika instead
1 cup grated Havarti Cheese


Uncured Hard Salami (no nitrates or nitrites)
Whole Wheat English Muffins – toasted and buttered

Begin the potato and shallot hash by thinly dicing the potatoes. In a large enough sauté pan, melt 2 tablespoons of butter over medium high heat, and add the diced potatoes. Allow the potatoes to caramelize and brown, then turn the heat down and cover them; let them steam for about 7 minutes, or until they are mostly tender. Thinly slice the shallots, and add them to the sauté pan with the potatoes. Add the salt, pepper, piment d’espelette, and fresh thyme to the pan. Cook the mixture for another few minutes, until both the shallots and potatoes are completely tender, then transfer to a greased oven safe dish.

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, crack 8 eggs, and add the Feta cheese, salt, pepper, piment d’espelette, cream, and finely chopped parsley. Whisk well, then add the egg mixture to the potato hash in the greased baking dish. Top the egg and potato mixture with the Havarti cheese. Place the baking dish in the oven for about 15-20 minutes, or until you achieve the desired frittata consistency.

Meanwhile, place the salami in a sauté pan over medium high heat for about 2 or so minutes on each side. This will allow all the fat to melt, and will make the salami slightly crispy. Place the cooked salami on a paper towel, so the excess grease can be absorbed. I am not a fan of having a greasy piece of meat. Toast the English muffins and butter them. Remove the frittata from the oven, and allow to rest for a couple of minutes, before you cut it into individual sizes and plate it.  Sprinkle a little of the chopped Italian parsley on the frittata slices.  Plate the salami and English muffins. Serve and ENJOY!

3 thoughts on “Oven Baked Egg, Potato & Shallot Frittata

  • May 28, 2015 at 11:02 am

    I LOVE THIS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I LOVE YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 🙂

    • August 21, 2015 at 10:21 pm

      You’re welcome, Simon. Let me know how it turns out.


Leave a Reply to Amanda Aldridge Cancel reply

Your email address will not be published. Required fields are marked *