Simple Frittata with Rosemary Skillet Potatoes

So, its Thursday. And, as promised, has been a very busy week at work. Its at this point in the work week I begin wondering where all the groceries went. Each weekend I sit down and meticulously plan the meals for the week taking care not to forget an ingredient. Then, on Thursday I am left with remnants: 1/2 a bag of broccoli, a lemon, 2 lonely potatoes, a handful of arugula, a little goat cheese. Maybe this scenario sounds familiar? Some people go to the grocery store multiple times in one week….I really try to avoid this for one very simple reason. It seems like once I get going I wander through the aisles daydreaming and grabbing until my cart is full and $100 later I am checking out at the register. And who can afford frequent shopping trips like that?! So, I limit myself to one trip per week…

Back to the empty refrigerator. Its Thursday and I don’t have anything planned, mostly because we decided “leftovers” were better in the lunchbox instead saving them for tomorrow’s dinner. Ooops! In the past this would be the point where I would sigh, shrug my shoulders, and tell my husband we should just grab some take-out on the way home from work. I would be secretly relieved I didn’t have to bother with dinner for one night and could head straight for the patio with my sunglasses and relax with the dog. (Which, by the way, would not be under the new umbrella that snapped during the thunderstorm yesterday morning. Grrr. A word of advice: close the umbrella on the patio if it is going to rain. Yes, I know it seems like common sense but sometimes…) I’ve been trying to challenge myself to use what’s on hand to create dinner from seemingly nothing. Turns out a little creativity can turn a few tired ingredients into a delicious and satisfying meal.


Case in point: frittata with rosemary skillet potatoes. I’ve professed my love of breakfast-for-dinner before and this recipe totally fits the bill. Eggs, veggies, cheese, potatoes, herbs….its pretty much all my favorite things rolled into a quick and easy weeknight dinner. Yay!


  • 3 tbsp olive oil
  • 2 russet potatoes
  • 1 tbsp rosemary, minced
  • 2-3 cloves garlic
  • 2 slices bacon, chopped
  • 2 c. broccoli florets, chopped
  • 2 c. arugula (or baby spinach)
  • 1/2 c. goat cheese crumbles
  • 6 eggs
  • 1/4 c. milk
  • 1/3 c. herbs (thyme, parsley, chives…or your favorites)
  • salt/pepper to taste

Preheat oven to 375 degrees F.


Peel potatoes and cut into four thick slices. Cut each slice in thirds longways and then chop the other direction to create a large dice. I like to use russet potatoes to make skillet potatoes because the are starchy and produce a crispy crust.


Warm a large, deep skillet over medium heat and add olive oil and potatoes; season with salt and pepper. Cook for 10 minutes, flipping frequently, until they begin to brown.


Add rosemary and garlic and cook for an additional 10-15 minutes until tender and crispy. Season with salt and pepper at the end of the cooking process, if needed.


While the potatoes are cooking, add bacon to a round skillet and cook until crisp.


Add broccoli florets and cook for 5-8 minutes until bright green and tender. Next add the arugula; it looks like a lot at first but will wilt considerably as you stir.


Whisk eggs, milk, and herbs, and salt/pepper to taste and pour over the veggies.


Gently distribute the egg into the bacon/veggie mixture making sure the egg touches the bottom of the pan. Top with large chunks of fresh goat cheese and transfer to the oven.


Bake for 15-20 minutes until the frittata is set; it will puff up in the middle and a knife will come out clean when inserted in the center. Let rest for a couple minutes before sliding out on a serving dish. If you used a nonstick skillet it should slide right out.


Cut into wedges and serve with the rosemary skillet potatoes. Not too bad for mixing odds and ends together, right?


Tomorrow is Friday and I just can’t wait…enjoy!

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