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Playing Ryan Scott's Potato and Onion Frittata

Chef Ryan Scott shares his easy weekend (or any day, really!) vegetarian-friendly frittata recipe.

Want another breakfast dish from Chef Ryan? Try his Cinnamon Apple Oatmeal. And for our vegetarians, Rach's Impossibly Good "Meat" Sauce Pasta should be right up your alley.


  • ½ cup potatoes, cut into ½-inch pieces
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • ½ cup onion, thinly sliced
  • 8 eggs, lightly beaten
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper


Serves: 4


Preheat oven to 425 °F.

In a medium pot, combine potatoes, ½ teaspoon salt and enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender, about 12-15 minutes. Drain and set aside.

In a large, ovenproof skillet over medium heat, heat olive oil and add onions. Cook until soft and translucent, about 5 minutes. Add potatoes and cook for another 5 minutes.

Add eggs, salt and pepper to skillet and mix until all ingredients are just combined. Leave untouched and cook until edges are slightly cooked – the middle of the frittata will still be a little runny. Place skillet in oven and bake until cooked, about 15-20 minutes. Remove from oven and slice into triangular pieces. Can be served warm or room temperature.