Crispy Potato and Herb Frittata Toasts

Crisp potato coins and tender eggs pile onto toast with herbs for a fast, savory breakfast.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (148 reviews)

Ingredients

• 2 medium Yukon Gold potatoes, sliced 1/8 inch thick
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 6 large eggs
• 2 tablespoons milk
• 1/3 cup grated Parmesan
• 2 scallions, thinly sliced
• 2 tablespoons chopped parsley
• 4 slices seeded bread
• 1/2 cup plain Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Instructions

1. Heat the oven to 400 F and arrange the potato slices on a sheet pan with 1 tablespoon of the oil, half the salt, and the pepper.
2. Roast the potatoes for 12 minutes, turning once, until the edges are crisp and the centers are tender.
3. Whisk the eggs, milk, Parmesan, scallions, parsley, and remaining salt in a bowl.
4. Warm the remaining oil in an oven-safe 10-inch skillet, pour in the eggs, and arrange the roasted potatoes over the surface.
5. Cook for 2 minutes, then transfer the skillet to the oven and bake for 5 to 6 minutes, until the frittata is puffed and set.
6. Stir the yogurt with lemon zest and juice, toast the bread, and serve slices of frittata on toast with a spoonful of yogurt.

Chef Tips

• Slice the potatoes very thinly so they finish with the eggs.
• Use a rubber spatula around the skillet edge before cutting the frittata.
• Add a pinch of smoked paprika if you want a warmer flavor.

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