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Frittata The Grake Den Way

Egg and Potato Frittata

Egg and potato Frittata

Learn more about the frittata’s origins. An Italian creation…The Grake Den Way!


  • Eggs
  • Milk or Heavy Whipping Cream
  • Potatoes (diced)
  • Onions
  • Garlic
  • Salt
  • Pepper
  • Parsley
  • Cheese (grated parmesan and cheddar)
  • Olive oil OR butter (2Tbps)


  • Preheat the Oven 350 degrees
  • Heat a large cast iron frying pan with the olive oil.
  • Add the onions and garlic and sauté on medium-high heat until the onions are soft and the garlic fragrant.
  • Add the diced potatoes and continue to gently sauté; let the potatoes get a nice golden color. Season the potatoes with a little salt and pepper.
    • Alternate Option: add whatever breakfast meats you like and saute together w/ potatoes and garlic/onion.
  • Beat the eggs (10 or more for big family) with the milk, parsley, grated parmesan and seasonings and pour over the potatoes.
  • Cook the eggs in the skillet on medium to medium-low heat carefully scraping only around the edges every mins.
    • Cook about 75% of the way done or until eggs begin to solidify, but still runny on the top.
  • Place in the oven for about 10 – 12 minutes or until the eggs are set; remove from the oven and top with the shredded cheese, place back in the oven until the cheese is melted and a touch golden.
  • Remove from oven, let rest for 5 mins and then cut into pizza-like slices.

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