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Potato, Scallion, and Goat Cheese Frittata

Recipe photo courtesy of Anna Williams

Entertaining a crowd is effortless with this baked-egg dish. It can be served warm, cold, or at room temperature.

Source: Martha Stewart Living, April 2011
Total Time Prep Servings



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How would you rate this recipe?
  • ALR10051676DW
    27 APR, 2018
    MINOUCHKA Looks really good, and taste wonderful! Another great recipe, thanks Martha!
  • jasminewiestg
    15 DEC, 2016
    Oh my goodness I just love this recipe, and its so beautiful! Also I just want to say that I adore your recipes Martha! Always delish and gorgeous simultaneously. OK now that that's done, I recently have become quite reactive to dairy. Thoughts on how to augment for the cream in this recipe? I seem to do ok with the goat cheese, though I'm sure I'll love any suggestions you have on augmenting that as well. Looking forward to your ideas!
  • MS10233293
    7 APR, 2015
    I make this every year for my annual spring brunch. It's always a hit and so easy to make! Always comes out perfectly. It also makes a quick and delicious supper, served with a salad.

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