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potato frittata with rosemary and feta.

If I had a million dollars, I think I might, I dunno…

pay off our house…

take a few more vacations…somewhere exotic like St. John Island, Santorini or Portofino…

and keep the fridge stocked with 100% real maple syrup all the freaking time…

BUT one thing I certainly WOULDN’T do, even if I was a fat and happy millionaire, is stop eating breakfast for dinner.

Because the beauty of breakfast foods is that they are so stinkin’ versatile and good you can really get away with eating them just about any time of day, this recipe being no exception.  Especially when eggs, potatoes and cheese are involved.


Can I get an amen?

Weeelll…this frittata will be on the table in 30 minutes flat, and will cost you less to make than a breakfast burrito at your favorite hole in the wall Saturday morning breakfast joint.  We’re talking $.67 per serving people!

So whether you’re rich or poor, for breakfast, lunch or dinner, promise me you’ll give this one a try.  I dreamed it up just for you.

Potato Frittata with Rosemary and Feta

(serves 4)

What You’ll Need:

2 tablespoons olive oil

1 clove garlic, chopped

1 small onion, chopped or sliced thin

1 russet potato, sliced thin

2 tablespoons fresh rosemary, chopped

salt and pepper

6 eggs

1/2 cup milk

1/4 cup feta, crumbled


Preheat oven to 450F.
In a medium ovenproof skillet set over medium heat, saute garlic in olive oil for 1 minute until fragrant.  Add onion, potato rosemary and continue cooking, stirring often, for about 10-12 minutes until onions are translucent and start to become golden and potatoes are tender.  Season with salt and pepper.
Separately, whisk together eggs and milk.  Pour over and around the potatoes and onions, then transfer the skillet to the oven and bake 10-12 minutes until cooked through and golden on top.  Top with feta cheese, let it melt slightly, and serve.

TOTAL:  $2.55 or $64 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.


249 calories per serving

15 grams of fat

15 carbs

12 grams protein

1 gram fiber

If you give it a try, have any pics to share, or have a recipe you’d like me to “frugalize” let me know!  Find me on Facebook or Twitter.

Join the Frugal Foodie Family Food Blog Community on Facebook

9 Comments Post a comment
  1. Amen! But you’re “preaching to the choir” here 🙂

    May 2, 2012
  2. Amber #

    Made this for dinner and it was soooo good. We’ll definitely make it again and maybe try bacon or diced tomatoes as an add-in.

    May 4, 2012
  3. Carrie #

    I made this this morning with the addition of some finely chopped kale from my garden. It was delish. Thanks!

    May 12, 2012
    • Fresh kale?! What a great addition! Love that you grow it yourself too.

      May 12, 2012
  4. Looks great Kelly, gonna try this one soon!

    May 14, 2012
    • Thanks Aida! Great to hear from you!

      May 15, 2012
  5. Andrea #

    When do we add the rosemary?

    September 26, 2012
    • You mean the rosemary in the potato rosemary frittata?! Whoops. So sorry about that! It would seem you’re the first person to actually cook this recipe to catch that 😉 Just updated it, but I add the rosemary with the onions and potatoes. Thanks for letting me know!

      September 26, 2012

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