Ina Garten Potato Basil Frittata – A Fresh, Herby Twist on a Classic

Looking for a savory dish that’s both satisfying and fresh? Ina Garten’s Potato Basil Frittata brings together soft, golden potatoes, sweet sautéed onions, and vibrant basil folded into fluffy, oven-baked eggs. It’s a flavorful, hearty dish perfect for breakfast, brunch, or even a light dinner.

What Is Ina Garten Potato Basil Frittata?

This frittata is a crustless baked egg dish made with Yukon gold potatoes, onions, fresh basil, and Gruyère cheese. Ina’s version is simple but packed with flavor. It’s baked in the oven for an easy, hands-off method that delivers consistent results and a golden, puffed finish.

Other Ina Garten Recipes

• Barefoot Contessa Roasted Vegetable Frittata
• Ina Garten Potato Bacon Frittata
• Barefoot Contessa Potato Pancetta Frittata
• Barefoot Contessa Challah French Toast

Reasons to Try Ina Garten’s Potato Basil Frittata

• Fresh flavor from basil – Brightens the dish beautifully
• Hearty and filling – Thanks to the potatoes and eggs
• Great for any time of day – Breakfast to dinner
• Elegant enough for guests – But simple for everyday
• Vegetarian-friendly – Full of flavor, no meat required
• Stores and reheats well – Ideal for make-ahead meals
• Balanced and comforting – Rich, fluffy, and fresh all at once

Ingredients Needed to Make Ina Garten’s Potato Basil Frittata

• 1½ pounds Yukon gold potatoes, peeled and diced
• 2 tablespoons good olive oil
• 1½ cups yellow onion, chopped
• 8 extra-large eggs
• 15 fresh basil leaves, julienned
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Gruyère cheese
• 3 tablespoons unsalted butter
• Optional garnish: extra basil or grated Parmesan

Instructions to Prepare Ina Garten’s Potato Basil Frittata

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Prepare a 10–12 inch ovenproof skillet or pie dish by greasing it with butter or nonstick spray.

Step 2: Sauté the Potatoes and Onions

Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until tender and lightly browned. Add the onions and sauté for another 5 minutes until soft and golden. Remove from heat and let cool slightly.

Step 3: Whisk the Eggs

In a large bowl, beat the eggs with salt and pepper until combined. Stir in the basil and Gruyère cheese.

Step 4: Combine Everything

Add the slightly cooled potato-onion mixture to the egg mixture and stir well.

Step 5: Bake the Frittata

Melt the butter in your prepared skillet or dish. Pour in the egg and potato mixture. Bake for 25–30 minutes, or until the center is just set and the top is puffed and golden.

Step 6: Cool and Slice

Allow the frittata to rest for 5–10 minutes before slicing. Garnish with extra basil or cheese if desired.

What to Serve With Potato Basil Frittata

• Simple arugula or spinach salad – Adds peppery freshness
• Fresh fruit or berries – A light and sweet side
• Grilled toast or crusty bread – For dipping or spreading
• Tomato salad or salsa – Bright and acidic pairing
• Avocado slices – Creamy, cool complement
• Greek yogurt with lemon zest – For a tangy contrast
• Herbed roasted vegetables – Adds more variety and depth

Expert Tips for Mastering the Recipe

• Use Yukon gold potatoes – Creamy texture and rich flavor
• Cook the potatoes thoroughly – They won’t soften further in the oven
• Let sautéed ingredients cool slightly – Prevents scrambling the eggs
• Shred cheese fresh from the block – Better melt and flavor
• Use fresh basil – Dried won’t have the same impact
• Don’t overbake – Pull it when the center is just set
• Rest before slicing – Makes clean, neat portions

Variations of the Recipe

• Swap Gruyère for feta or cheddar – Choose your favorite cheese
• Add spinach or kale – More greens, more nutrients
• Include diced tomatoes – Adds sweetness and moisture
• Use sweet potatoes instead – A subtle flavor twist
• Make it spicy – Add red pepper flakes or diced jalapeños
• Add a dollop of pesto on top – For basil overload
• Go dairy-free – Use plant-based cheese or omit it

How to Store Leftovers

• Cool completely before storing – Prevents condensation
• Refrigerate in airtight container – Keeps fresh for up to 4 days
• Wrap slices individually – For easy reheating
• Freeze if needed – Up to 2 months; wrap tightly
• Avoid storing with toppings – Keep garnishes fresh
• Label and date portions – Helps with meal planning
• Reheat only what you’ll eat – Preserves texture

How Do I Reheat Potato Basil Frittata?

• Oven method: Reheat at 325°F for 10–12 minutes, covered with foil
• Microwave: Heat individual slices for 45–60 seconds
• Skillet: Warm over low heat with a little butter or oil
• Toaster oven: Great for restoring crisp edges
• Avoid overheating – Keeps eggs soft and moist
• Top with fresh herbs after reheating – Restores freshness
• Serve with a side salad – Makes it feel like a fresh meal

Nutritional Value (per serving)

• Calories: 280
• Protein: 13g
• Carbohydrates: 14g
• Fat: 19g
• Fiber: 2g
• Sugar: 3g
• Sodium: 360mg

FAQs

Can I use dried basil instead of fresh in this frittata?

Fresh basil is strongly recommended for this recipe. It provides a vibrant, aromatic flavor that dried basil can’t match.

Do I need to cook the potatoes before baking the frittata?

Yes, the potatoes should be sautéed until tender before baking. This ensures they are fully cooked and evenly distributed in the frittata.

Can I make Ina Garten’s frittata without cheese?

Yes, you can omit the cheese or use a dairy-free alternative. The frittata will still be flavorful thanks to the basil and potatoes.

How do I know when the frittata is done baking?

The frittata is done when the center is just set and slightly puffed. Insert a knife in the middle—it should come out clean. Let it rest before slicing.

Final Words

Ina Garten’s Potato Basil Frittata is the perfect blend of comfort and freshness.

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