Italian · Breakfast
Potato and Onion Egg Bake
Sliced potatoes and onions are pan-softened in olive oil until golden, then combined with beaten eggs and Parmesan and baked until just set. The result is a rustic frittata-style egg bake with a creamy interior, caramelized edges, and savory cheese flavor, served warm in wedges.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
418Calories
18.8gProtein
25.2gFat
28.5gCarbs
3.2gSugar
2.8gFiber
586mgSodium
414mgChol
8.3gSat Fat
875mgPotassium
217mgCalcium
2.7mgIron
0.9mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
herb-salt
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Slice the potato into thin rounds and the onion into thin half-moons. Whisk the eggs in a small bowl with the Parmesan, salt, and pepper until uniform.
2
Sauté
Heat the olive oil in a small oven-safe skillet over medium heat. Cook the potato and onion for 10–12 minutes until fork-tender and golden.
3
Bake
Pour the egg mixture over the potato and onion in the skillet. Transfer to a 350°F oven and bake for 12–15 minutes until just set.
4
Rest
Let the bake rest off heat for 3 minutes.
5
Plate
Slide onto a plate, scatter with parsley, and cut into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 small potato (240g)
- 11 onion (160g)
- 2 tbsp2 tbsp olive oil (28g)
- 4 tbsp4 tbsp parmesan (30g)
- 2 tsp2 tsp parsley
