Baked potato-vegetable frittata with yogurt-herb sauce recept

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  • Easy to prepare
  • 4 serving
  • 55 minutes
Jan, 19. 12. 2025
frittata

A frittata is something between a potato pancake, a casserole and an egg omelette. Thanks to baking in the oven it cooks evenly, holds its shape nicely and a tempting golden crust of cheese forms on top.

This baked frittata combines the best of several worlds: the heartiness of potatoes, the lightness of eggs, the flavor of fresh vegetables and a refreshing yogurt-herb sauce. The result is a wholesome meatless meal that is suitable for breakfast, lunch and dinner. It fills you up well but doesn’t feel heavy. The recipe is tried-and-true, simple and ideal for Czech kitchens, because it uses commonly available ingredients.

For 4 serving

Ingredients

Base:

Vegetables:

Yogurt sauce:

Preparation procedure

  • Egg base Crack the eggs into a large bowl, season with salt and pepper. Pour in the milk and whisk. Gradually add the flour and stir until a smooth batter without lumps forms. Stir in the chopped parsley and dill.
  • Potatoes Peel and grate the potatoes and place them in cold water for 10 minutes to remove excess starch. Then drain them well and squeeze thoroughly.
  • Vegetable base Heat a little oil in a pan. Sauté the onion, add the pepper and carrot and cook briefly until the vegetables soften. Let the mixture drain if it releases juice.
  • Combining the mixture Add the potatoes and the sautéed vegetables to the egg base. Season again with salt and pepper and mix thoroughly.
  • First baking Grease the baking dish with oil and spread the mixture evenly. Arrange the tomato slices on top. Bake in a preheated oven at 180 °C for about 20 minutes.
  • Mushrooms and cheese Meanwhile, sauté the mushrooms in butter until golden. After 20 minutes remove the frittata from the oven, sprinkle with the mushrooms and cheese.
  • Final baking Return to the oven and bake for another 10 minutes, until the cheese melts and is lightly browned.
  • Yogurt sauce Mix the yogurt with the chopped parsley. You can lightly salt to taste.

Servings

4–5 servings

Total preparation time

  • preparation: 25 minutes

  • baking: 30 minutes

  • total: approx. 55 minutes

Serving

Let the frittata rest briefly, then cut into portions and serve warm with the yogurt-herb sauce. It’s also excellent cold, for example as a meal for work or a trip.

Conclusion

This baked potato frittata with vegetables is great proof that meatless dishes can be hearty, tasty and attractive. The combination of roasted vegetables, eggs, cheese and a fresh yogurt-herb sauce creates a balanced meal you’ll be happy to return to. The recipe is flexible – the vegetables and cheese can easily be varied according to the season or taste.

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