Farmhouse Breakfast Frittata using Breakfast Infused Olive Oil Blend

A skillet of fluffy eggs, tender potatoes, sweet onion, wilted spinach, and sharp cheddar makes this frittata feel hearty and welcoming from the first slice. Breakfast Infused Olive Oil Blend layers caramelized onion, garlic, herbs, nutritional yeast, and smoked paprika into the base, giving the eggs a savory breakfast-table finish that works beautifully for brunch, family dinner, or easy entertaining.

Garden Infuzions

Farmhouse Breakfast Frittata using Breakfast Infused Olive Oil Blend

A golden farmhouse-style frittata loaded with eggs, potatoes, onion, spinach, and cheddar, finished with the savory breakfast flavor of Breakfast Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Total Time 43 minutes mins

Servings: 6 slices

Course: Breakfast, Brunch, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons Breakfast Infused Olive Oil Blend
• 1 cup Yukon Gold potatoes diced small
• 1/2 cup yellow onion diced
• 1 cup fresh spinach chopped
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped chives
• 1 tablespoon unsalted butter

Equipment

• 1 10-inch oven-safe skillet For stovetop and oven cooking
• 1 Mixing bowl For whisking the eggs
• 1 whisk For blending the egg mixture
• 1 Spatula For stirring and serving
• 1 set Measuring cups For portioning ingredients
• 1 set Measuring spoons For seasoning and oil

Method

 

Instructions

1. 1. Preheat the oven to 375°F. Whisk the eggs, milk, salt, and black pepper in a medium bowl until smooth, then set aside.
2. 2. Heat the Breakfast Infused Olive Oil Blend in a 10-inch oven-safe skillet over medium heat. Add the diced potatoes and cook, stirring often, until they are tender and lightly golden, about 8 to 10 minutes.
3. 3. Add the onion and cook for 2 to 3 minutes until softened. Stir in the spinach and cook just until wilted.
4. 4. Add the butter to the skillet and swirl until melted. Pour the egg mixture over the vegetables and gently tilt the pan so it settles evenly.
5. 5. Sprinkle the cheddar and chives over the top. Cook on the stove for 2 to 3 minutes until the edges begin to set.
6. 6. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is just set and the top looks lightly puffed.
7. 7. Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving warm.

Notes

For the best texture, dice the potatoes small so they cook through before the eggs go into the oven. The Breakfast Infused Olive Oil Blend adds the savory breakfast flavor right in the skillet, so keep the seasoning simple and let the dish stay balanced. A cast-iron skillet works well if it is well seasoned.

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Recipe Tips

Use a well-seasoned or nonstick oven-safe skillet so the eggs release cleanly, and keep the heat moderate when cooking the potatoes so they turn tender without taking on too much color too fast.

Let the frittata rest for a few minutes after baking so the center settles and each slice holds together nicely.

Serving Suggestions

Serve warm with sliced tomatoes, fresh fruit, buttered toast, or a simple green salad for a complete meal. It also makes a lovely brunch centerpiece with coffee, juice, or mimosas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet over low heat until warmed through.

Variations

Add diced mushrooms, swap in crumbled feta, or fold in chopped herbs like chives or parsley for a different finish. If you want extra richness, try topping each slice with a spoonful of sour cream before serving.

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