Italian Frittata


Italian Herbed Potato Frittata

This delicious brunch dish is just as good the next day. Great served with crusty bread and a light green salad.

Serves 4


2 tablespoons olive oil                               
½ teaspoon mustard seeds
2 medium shallots, chopped
4 cloves garlic, chopped
1 medium tomato, coarsely chopped            
1-2 tablespoons water         
2 large Yukon gold potatoes,
     cubed ½-inch           
1 tablespoon tamari
1 tablespoon each of:
     fresh dill, thyme, chives           
5 eggs, beaten          
1 cup cheddar, shredded                            
Sea salt & pepper



  1. Heat oil in cast iron skillet; sauté mustard seeds till they pop and turn gray.
  2. Add shallots and garlic; fry till onions turn limp.
  3. Add potato, tomato, tamari and water; stir well. Cover and cook till potatoes are tender, about 5-6 minutes.
  4. Add herbs, stir well and cook for 1 minute.
  5. Add eggs and let run under cooked veggies and herbs till eggs are set.
  6. Season with sea salt and pepper.
  7. Sprinkle on cheese.
  8. Either pop under broiler for 2 minutes or cover with fitted lid to melt cheese.