This Potato Frittata Is Perfect for a Family Easter Breakfast

Use the herbs of your choice to garnish this potato frittata.

Every bite is better than the last. Jennifer Causey/TNS

This potato frittata is packed with fresh herbs and vegetables. Dill havarti adds a creamy, mild flavor to the dish. The frittata releases easily from the cast-iron pan, revealing a savory crust on the bottom that adds flavor and texture.

Potato Frittata

Active Time: 25 minutes Total Time: 40 minutes

Serves 8

• 12 large eggs
• 1/2 cup half-and-half
• 1/2 cup whole milk
• 3/4 cup shredded dill Havarti cheese
• 3 tablespoons chopped fresh herbs (such as chives, parsley and/or dill), plus more for garnish
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped pancetta (about 2 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped, scrubbed Yukon Gold potatoes
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped red bell pepper
• 2 cups lightly packed baby spinach, coarsely chopped

Preheat oven to 425 F. Whisk eggs, half-and-half, milk, havarti, herbs, Parmesan, salt, and ground pepper together in a large bowl until combined.