This delicious frittata features potatoes and fresh herbs. It’s a quick and easy meal that’s perfect for breakfast or dinner. I tried this recipe as part of the Idaho Potato Commission’s Recipe Photo Contest and I’m so glad I did. Frittatas are one my family’s favorite egg dishes, and this one was a big hit. The fresh herbs, combined with the potatoes and eggs, is a wonderful combination of flavors.
I did substitute some of the goat cheese with shredded cheddar in my version, to make it more appealing to the kids, but it would definitely be delicious with the full 12 ounces of goat cheese that’s suggested in the original recipe. I also served the tomatoes on the side because not everyone around here likes them, and with those adjustments this frittata got rave reviews from the husband and kids.