The Perfect Frittata Recipe for a Brunch Crowd!
A good frittata recipe will always lend a helping hand when you’re in need of an easy brunch menu. Whether you’re hosting a pop up brunch or just short on time this frittata is sure to please your guests. Made easy with simple ingredients, creamy goat cheese, fresh dill, and crisp but tender roasted potatoes made big enough to serve a crowd or great for leftovers. Serve it up with a side salad, bacon or sausage, fresh brewed coffee or a brunch worthy cocktail!
If anything should be exempt from New Years resolutions it should be brunch right?!
I realize as I’m writing this post, I’m probably going against the majority as I’ve made one of my News Years resolution to enjoy more brunches and more get togethers with friends and family. All backwards or actually genius? Let’s go with genius 😉
Good news though, this frittata recipe is on the lighter side dishes. Though it’s made with lighter, fresh ingredients, it’s nothing short on flavour! But if you are looking for something a little ‘meatier’, I encourage you to check out my Sweet Potato Chorizo Spinach Frittata as well.
An Easy Brunch Menu Made Complete!
Frittatas are so versatile when it comes to feeding a brunch crowd, so many options for sides to serve along with. Here are a few ideas to serve along your gorgeous frittata and make it a full brunch menu!
- A nice fresh mixed green salad
- Fresh sliced fruit
- Bacon or sausage
- Fresh brewed coffee and tea
- A classic French 75 cocktail that goes great with goat cheese 😉
Easy Brunch Crowd Frittata Recipe
This Frittata Recipe will soon be your go to when serving brunch at your next weekend get together. Easy to make and full of simple, fresh and delicious ingredients. Big enough to feed a crowd or perfect to enjoy for leftovers!
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 8 Servings
- 15 Eggs
- 1 Cup of Whole Milk
- 1 Cup of Shredded Gruyere Cheese
- 3 Cups of Yellow Baby Potatoes Sliced
- 2 Tbsp of Olive Oil divided
- 1 Tsp of Sea Salt
- 1/2 Tsp of Cracked Pepper
- Pinch of paprika
- 300g of Goat Cheese cut into rounds
- 2 Tbsp of Chopped Fresh Dill plus some for garnish
- Preheat oven to 375F
- Toss sliced potatoes in olive oil and season with salt and pepper and a pinch of paprika and toss to coat, transfer to baking pan and allow to cook for roughly 20 minutes or until tender and slightly crisp on the outside
- In a large cast iron pan, coat with remaining olive oil
- Place potatoes in the pan, creating an even layer
- In a large bowl whisk together eggs, milk, chopped dill and shredded gruyere, season with additional salt and pepper (optional)
- Pour egg mixture over top of potatoes, place rounds of goat cheese on top
- Put frittata in the oven to bake for roughly 30 minutes or until slightly brown on top. Use a toothpick to test the middle, if the toothpick comes out clean, it’s ready
- Sliced into 8 pieces and garnish with some additional fresh dill