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Breakfast recipe · from the recipe book

Plain Feta Frittata with Paprika Roasted Potatoes

A tender, custardy frittata with salty pockets of feta, served beside crisp-edged smoky paprika red potatoes.

Plain Feta Frittata with Paprika Roasted Potatoes

Ingredients

  • 4 small680 gRed potatoescut into 1-inch chunks
  • 2 tbsp24 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • ½ cup sprigs5 gFresh dillchopped

Steps

  1. Preheat the oven to 425°F (220°C).
  2. On a rimmed sheet pan, toss the potato with two-thirds of the olive oil, the paprika, the garlic powder, half the salt and half the black pepper. Spread in one layer.
  3. Roast the potatoes for 30 to 35 minutes, turning once halfway, until browned and tender.
  4. While the potatoes roast, whisk the egg, egg white, milk, the remaining half of the salt and the remaining half of the black pepper in a bowl until smooth.
  5. Brush a 10-inch oven-safe skillet with the remaining third of the olive oil and heat over medium-low heat.
  6. Pour in the egg mixture and scatter the feta over the top. Cook without stirring for 4 to 5 minutes, until the edges begin to set.
  7. Move the skillet to the oven next to the potatoes and bake 10 to 12 minutes, until the center is just set and reaches 160°F (71°C).
  8. Rest the frittata 3 minutes, sprinkle with the dill, cut into 4 wedges and serve with the roasted potatoes.

Contains: Milk, Egg.

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

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