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Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Yukon Potato Crust Frittata

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Prep Time

15 minutes

Cooking Time

25 minutes

Servings

4-6

This Yukon Potato Crust Frittata takes everything you love about a cozy brunch dish and makes it even better. Creamy Yukon gold potatoes are boiled and smashed into a rustic crust, creating the perfect base for fluffy eggs, creamy cheeses, fresh greens, and juicy cherry tomatoes. It’s finished with melty mozzarella on top for a golden, bubbly layer that makes every bite comforting and satisfying. Whether served hot out of the oven or reheated for a quick weekday meal, this frittata is hearty, flavorful, and sure to please.

Why You’ll Love This Frittata

Unlike traditional frittatas, this recipe starts with a potato crust — rustic, hearty, and full of flavor. The Yukon potatoes bring a creamy, buttery texture that pairs perfectly with fluffy eggs and cheese. It’s the kind of dish that feels indulgent but still packs in protein and veggies.

This recipe is versatile and forgiving — swap kale for spinach, use your favorite cheese, or toss in whatever vegetables you have on hand. It works equally well as a family brunch centerpiece, a weekday meal prep option, or even a breakfast-for-dinner dish.

Equipment

  • Measuring cups
  • Mixing bowls
  • Wooden spoon
  • Whisk
  • Mixing bowl
  • 9×9 baking dish
  • Oven

Ingredients

Yukon Potato Crust Frittata

  • 2 cups Yukon potatoes, boiled & smashed (for crust)
  • 8 eggs
  • ½ cup cottage cheese
  • 1 cup kale (chopped, stems removed)
  • ⅓ cup feta cheese
  • ½ cup cherry tomatoes (halved)
  • ½–1 cup shredded mozzarella (for topping)

Instructions

  • Step 1: Preheat the oven
    Set your oven to 375°F (190°C) and lightly grease a 9×9 baking dish with butter or cooking spray.
  • Step 2: Slow cook
    Boil Yukon potatoes until fork-tender. Drain and let cool slightly, then smash them directly into the bottom of the greased baking dish. Spread evenly into a rustic crust, pressing down gently to form a base.
  • Step 3: Mix the filling
    In a large mixing bowl, whisk together eggs and cottage cheese until smooth. Stir in kale, feta cheese, and cherry tomatoes. Season with a pinch of salt and pepper if desired.
  • Step 4: Assemble the frittata
    Pour the egg and vegetable mixture over the smashed potato crust. Spread evenly with a spoon or spatula.
  • Step 5: Top with mozzarella
    Sprinkle shredded mozzarella evenly over the top. Use ½ cup for a lighter topping or a full cup for an extra-cheesy finish.
  • Step 6: Bake
    Place the dish in the oven and bake for 20–30 minutes, until the eggs are set and the center no longer jiggles. The top should be golden and bubbly.
  • Step 7: Rest & serve
    Allow the frittata to cool for 5 minutes before slicing into squares or wedges. Serve warm and enjoy!

Special Notes

  • 🥔 Potato Tip – Yukon gold potatoes work best for their creamy texture, but you can substitute with russet or red potatoes.
  • 🌿 Veggie Swap – Use spinach, zucchini, or bell peppers in place of kale for variety.
  • 🧀 Cheese Options – Swap feta for goat cheese or parmesan for a different flavor profile.
  • 👩‍👧 Kid-Friendly – Omit the greens or swap for mild spinach for picky eaters.
  • ❄️ Meal Prep – Store leftovers in the fridge for up to 3 days. Reheat slices in the oven or microwave for a quick meal.

Serving Ideas

  • Brunch Centerpiece: Serve with a side salad and fresh fruit.
  • Weekday Breakfast: Reheat a slice and serve with avocado on the side.
  • Breakfast-for-Dinner: Pair with a simple soup or roasted vegetables.
  • On-the-Go Meal: Wrap a slice in foil for a protein-packed portable snack.

Nutrition Breakdown (per serving – approximate, based on 6 servings)

  • Calories: 230
  • Protein: 17g
  • Fat: 11g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Net Carbs: 12g

Note: Nutrition values will vary depending on cheese selection and exact potato size.

Frequently Asked Questions

Can I make this dairy-free?
Yes. Use a dairy-free cottage cheese alternative and vegan mozzarella.

Do I need to peel the potatoes?
No. Leaving the skins on creates a rustic crust and adds extra texture and nutrients.

Can I use leftover potatoes?
Absolutely. Mashed or roasted potatoes work well and can be repurposed as the crust.

How do I know when the frittata is done?
The center should no longer jiggle when gently shaken, and a knife inserted should come out clean.

Final Thoughts

This Yukon Potato Crust Frittata is hearty, cheesy, and full of flavor—the perfect balance of comfort food and wholesome ingredients. With its rustic potato crust and fluffy, vegetable-filled center, it is a reliable recipe you will want to make again and again.

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