Farm Egg Frittata Recipe

Prep potatoes

Wash new potatoes and cut into 1/4-inch (6 mm) slices. Pat dry.

Par-cook potatoes

Place potato slices in a medium saucepan, cover with cold salted water, bring to a gentle boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry in the colander for 2 minutes.

Cook onions & potatoes

Preheat a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams, add the sliced onion and sauté 4–5 minutes until translucent. Add the par-cooked potato slices in an even layer, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook undisturbed 3–4 minutes to get light color. Gently toss and cook another 2 minutes until potatoes are lightly browned and onions are softened.

Beat eggs

While potatoes finish, whisk together the 8 eggs, 1 cup whole milk, remaining 1/2 teaspoon kosher salt, and remaining 3/4 teaspoon black pepper in a large bowl until combined and slightly frothy. Stir in the 2 tablespoons finely chopped fines herbes and 3/4 cup of the grated Gruyère (reserve rest for topping).

Combine & set in pan

Reduce heat to low. Spread potato and onion mixture evenly in the skillet. Pour the egg mixture over the potatoes and onions, tilting the pan so eggs fill gaps. Gently run a spatula around the edge to loosen any that begin to set. Cook on the stovetop 4–5 minutes until the edges are set but center still jiggles.

Finish in the oven

Preheat the oven to 375°F (190°C). Sprinkle the remaining 1/4 cup Gruyère over the top. Transfer the skillet to the preheated oven and bake 10–12 minutes until the center is set and the top is lightly golden. If you want a more browned top, switch to broil for 1–2 minutes watching closely.

Rest & slice

Remove skillet from oven and let the frittata rest 5 minutes to finish cooking and settle. Sprinkle with flaky sea salt and snipped chives. Cut into 6 equal wedges.

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk or shake until emulsified.

Place the mixed baby greens in a large bowl, add thinly sliced red onion if using, drizzle with the dressing, and toss gently to coat. Taste and adjust seasoning.

Serve the salad alongside warm slices of frittata.