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Oven-Baked Easy Potato Frittata

Oven-baked easy potato frittata, coked with simple two-ingredient egg filling, lots of veggies, leftover french fries, and topped with parmesan and feta cheese.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Italian, Mediterranean
Servings: 4 servings


egg batter:

  • 5 medium eggs
  • 5tbsp milk
  • 1 tsp salt and pepper to taste
  • 1 tbsp olive oil


  • 100g bacon
  • 1 scallion
  • 60g / handful of broccoli florets
  • a couple of cherry tomatoes
  • 1 bell pepper (optional)


  • a handful of french fries
  • 1 slice of feta cheese
  • some parmesan cheese


  • Preheat the oven to 190C/375F with the oven fan ON.
  • Fry the french fries in oil or if you have leftover fried ones use those. Boil or steam the broccoli florets .
  • Cut the bacon into slices and put it over on medium heat together with the oil, fry to 2-3 minutes and cut the scallions in small pieces, and add them to the bacon. Then add the broccoli florets. Fry for another minute.
  • Cut the cherry tomatoes in half and add them to the pan, then add a handful of the previously fried french fries.
  • In a medium bowl, mix the eggs, seasonings, milk, whisk everything together. Pour over the egg mixture. Add the crumbled feta cheese and grate some parmesan on top.
  • Leave the eggs to cook for 1-2 minutes on the stove, then transfer into the oven for another 10 minutes. Sprinkle some more green onions on top and enjoy!


  • If you don't have an ovenproof dish. You can fry the frittata longer on the stove (until the sides are firm) then transfer on parchment paper and bake in the oven.