Mini Potato Frittatas with Cheddar and Scallion
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Cook time: 
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Yield: 12 mini frittatas, about 3 to 4 servings
  • 1 lb (450 g) potatoes, cubed
  • 1½ tablespoons olive oil
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • Cooking oil or cooking spray
  • 6 large eggs
  • 2 large scallions, green and white parts, thinly sliced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 4 oz (115 g) cheddar cheese, shredded
  1. Preheat oven to 400F. Toss together the potatoes, olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl and spread evenly on a large baking sheet. Roast until the potatoes are tender inside and slightly browned outside, about 25 to 30 minutes, tossing once halfway through. Cool the potatoes completely then give them a coarse chop.
  2. Preheat oven to 350F. Line a muffin tray with paper liners and spray the inside of each with cooking spray or brush with cooking oil.
  3. Whisk together the eggs, remaining ½ teaspoon salt, remaining ⅛ teaspoon black pepper, scallion, smoked paprika, and garlic powder. Stir in the potato and cheddar.
  4. Divide the egg/potato mixture between the 12 muffin wells, using a spoon to press the filling down slightly so it’s completely covered in egg.
  5. Bake until the egg is set and the frittatas are golden, about 20 to 22 minutes, rotating the tray once.
  6. Serve warm or at room temperature.
Recipe by An Edible Mosaic™ at