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Breakfast recipe · from the recipe book

Oven Cheddar-Chive Frittata with Dressed Greens

A tall, custardy frittata studded with sharp cheddar, green onion and golden potatoes, served beside crisp greens in a mustardy cider vinaigrette.

Oven Cheddar-Chive Frittata with Dressed Greens

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • ¾ cup shredded90 gCheddar cheeseshredded
  • 2½ medium40 gGreen onionsthinly sliced, green tops kept separate
  • 2 small340 gRed potatoescut into 1/2-inch cubes
  • 2 tbsp28 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 2 cups loosely packed60 gBaby spinach
  • 1 tbsp15 gApple cider vinegar
  • 1½ tsp8 gYellow mustard

Steps

  1. Heat the oven to 375°F (190°C).
  2. In a bowl, whisk the egg, egg white, milk, half of the salt and the black pepper until smooth. Stir in two-thirds of the cheddar and the white parts of the green onion.
  3. Heat half of the olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potato and the remaining half of the salt, cover and cook, stirring often, 10 to 12 minutes until tender and golden.
  4. Pour the egg mixture over the potato and cook without stirring 3 to 4 minutes, until the edges begin to set. Scatter the remaining third of the cheddar on top.
  5. Transfer the skillet to the oven and bake 12 to 15 minutes, until the center is set and reaches 160°F (71°C). Rest 5 minutes, then sprinkle with the green onion tops.
  6. Meanwhile, whisk the cider vinegar, mustard and the remaining half of the olive oil in a large bowl. Add the romaine and spinach and toss to coat.
  7. Cut the frittata into 4 wedges and serve with the dressed greens.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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