Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute., April 2022


Credit: Clara Gonzalez

Recipe Summary

45 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • Bring a small pot of water to a boil. Peel potatoes and cut into 1/2-inch pieces. Add the potatoes to the boiling water and cook until tender, about 7 minutes. Drain; set aside.

  • Whisk eggs in a medium bowl. Add milk, feta and salt; whisk to combine.

  • Heat oil in a well-seasoned 10-inch cast-iron skillet over medium-low heat. Add onion; cook, stirring constantly, until softened, about 1 minute. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Add the potatoes; cook, stirring frequently, until the potatoes are dry, about 1 minute. Pour in the egg mixture; mix until the greens and potatoes are evenly distributed. Cook, undisturbed, for 5 minutes.

  • Transfer the skillet to the oven and bake until the middle is just set, 15 to 20 minutes.

  • Season the frittata with cracked pepper, if desired. Slice into 4 pieces and serve with toast.

Nutrition Facts

1 slice frittata & 2 slices toast
404 calories; protein 21g; carbohydrates 46g; dietary fiber 5g; sugars 5g; fat 15g; saturated fat 5g; mono fat 6g; poly fat 3g; cholesterol 289mg; vitamin a iu 881IU; vitamin b3 niacin 4mg; vitamin b12 1mcg; vitamin c 13mg; vitamin d iu 71IU; vitamin e iu 4IU; folate 91mg; vitamin k 166mg; sodium 608mg; calcium 241mg; chromium 3mcg; iron 4mg; magnesium 87mg; phosphorus 379mg; potassium 811mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 6mg; selenium 40mcg.