A beautiful Whole30 Frittata with a crispy potato crust, filled with smoked salmon, asparagus and herbs. This potato frittata recipe is the perfect base to start with to create any frittata you can dream up. The potatoes crisp around the edge of the pan, so this is similar to having your hash browns cooked right into your eggs!
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Whole30 Breakfast Frittata
This easy and delicious breakfast starts with one of my favorite foods — russet potatoes! I love them for so many reasons. They remind me of my childhood, because russets were the potato of choice back then.
Potato Goodness is a great resource for finding all things regarding potatoes – including tons of delicious recipes, tips & tricks for buying, storing, and using potatoes, and even nutrition information.
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Potatoes are so easy to prepare. Whenever I want to make a really quick dinner, I choose potatoes as a side. They are filling, can be cooked in so many different ways (baked, boiled, roasted), and everyone loves them.
Potatoes got an undeserved negative reputation during the low-carb craze. Orginally, the Whole30 program excluded potatoes — when they were officially deemed “compliant,” it was with the confession that the original exclusion was not because of the nutrition facts, but because potatoes are often served in unhealthy ways, such as potato chips and french fries.
If you’ve been avoiding potatoes with the notion that they aren’t healthy, welcome them back into your diet with open arms. Potatoes are an excellent source of fiber, vitamin C, potassium and iron. A medium sized potato only has 110 calories — if you compare that to a cup of grains, which are 180-220 calories per cup, a potato is a great swap to lower the calories of your meal.
This potato frittata is made with a potato crust. I generously grease the pan with olive oil, so the potatoes brown and are easily taken out of the pan. They crisp up so well! I love to sprinkle the pan with sea salt prior to adding the potatoes.
Make it your Own Potato and Egg Frittata
I filled this Whole30 Frittata with smoked salmon, asparagus, and lots of fresh herbs, channeling spring! It was a great combination.
I can see making this in the future with just the egg and herb mixture, and topping it with cheese, for a super fast and delicious option for meal prep.
You can customize this dish with anything you love! Throw in some chicken sausage, peppers, and mushrooms, if that’s what gets you excited for breakfast.
Tips for the Perfect Whole30 Frittata
- Make is Gluten Free: A potato crust is the perfect choice for those whole need to follow a gluten free diet. Potatoes are much higher in nutrients than white flour, so it’s a healthy option for anyone.
- Make it Ahead: This Whole30 Frittata is delicious cold! Enjoy it right out of the fridge, or gently reheat it and serve it with a salad.
- Make it Paleo/Whole30: To keep this Whole30, be sure to check the the ingredients of your smoked salmon. Whole Foods carries smoked salmon without sugar added.
Whole30 Frittata with Potato Crust
A delicious frittata made on a layer of thinly sliced potatoes, cooked until crispy and golden brown. This 1-pan meal can be served for any meal of the day, and is great cold the next day!
Gluten Free, Whole30
Potato Type: Russet
- 1 tablespoon olive oil
- sea salt to taste
- 3 russet potatoes thinly sliced (with a mandoline)
- 14 eggs
- 1/2 cup coconut milk canned, full fat
- 2 tablespoons fresh dill chopped
- 2 tablespoons Italian parsley chopped
- 1/2 teaspoon sea salt
- black pepper to taste
- 1/4 lbs. smoked salmon
- 1/2 lbs. asparagus
Use a mandoline to thinly slice the potatoes. If you do not have a mandoline, this is still possible to do, but will take some extra time.
Add the eggs, coconut milk, sea salt and pepper, and herbs to a mixing bowl, and mix well.
In a 10-inch cast iron pan, use olive oil and coat the entire thing, including up the edges of the pan.
Lay the potatoes out, fully covering the bottom of the pan and up around the edges. With 3 potatoes, I needed 3-4 layers of potatoes across the whole pan.
When half of the potatoes are arranged on the pan, turn the stove on to medium heat. This will allow the potatoes to begin cooking as you finish arranging them.
Add the egg mixture to the pan with the potato crust.
Preheat the oven to 400°F.
Allow the eggs to begin cooking in the pan as the potatoes start crisping up. If the potatoes seem to be browning too quickly, reduce the heat. When you can see that about 1/2 the egg mixture has cooked, add the smoked salmon and asparagus to the top of the frittata.
Move the frittata to the oven to finish baking. Allow to bake for 15-20 minutes, until the eggs have set in the middle.
Serve immediately to enjoy the crispy potato crust! This is delicious served cold the next day, but the potatoes do not stay crispy once cooled.
Other Potato Recipes:
- TONS of Potato Recipes are available on the Potato Goodness website!
- Creamy Sausage, Potato, Kale Soup, by Vitamin Sunshine
- Blackened Salmon Nicoise, by Vitamin Sunshine
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.