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Veggie Goat Cheese Frittata
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2 large potatoes

1/4 (1/4 cup) red onion, diced

4 garlic cloves, finely chopped

2 Thai chile peppers, seeded, diced

1 zucchini, chopped

8 cherry tomatoes, sliced

1 1/2 cups fresh spinach leaves

1 teaspoon Italian seasoning

1 1/2 teaspoons salt, divided

1 1/2 teaspoons pepper, divided

2 tablespoons olive oil

1 teaspoon dried rosemary

1/2 teaspoon paprika

4 large Land O Lakes® Eggs

1/2 cup Land O Lakes® Half & Half

4 oz (1/2 cup) goat cheese, crumbled

How to make

  1. STEP 1

    Shred potatoes into ice-cold water bath; let stand 5-10 minutes. Drain potatoes; set aside.

  2. STEP 2

    Combine red onion, garlic and Thai peppers in skillet; sauté over medium heat 3 minutes or until translucent. Add zucchini and tomatoes. Stir in spinach, Italian seasoning, 1 teaspoon salt and 1 teaspoon pepper; cook 5 minutes or until vegetables are softened. Let cool 10 minutes.

  3. STEP 3

    Meanwhile, heat oven to 350°F. Spray round casserole dish with nonstick cooking spray; set aside.

  4. STEP 4

    Heat oil in 10-inch skillet; add shredded potatoes, rosemary, paprika, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 10 minutes or until potatoes are golden brown and crisp. Press potato mixture into prepared casserole to form crust.

  5. STEP 5

    Combine eggs and half & half; whisk until blended. Stir in sautéed vegetables and goat cheese until well combined. Pour egg mixture over hash brown crust.

  6. STEP 6

    Bake 25-30 minutes or until fully cooked. Cool 10 minutes before slicing and serving.

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