Corned Beef Frittata-CC
Breakfast, Brunch, Main Dish • Beef, Cheese, Dairy, Potatoes, Vegetable
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Ingredients
- 6 large eggs
- 1 cup cooked corned beef, chopped
- 1 cup cooked potatoes, diced (or hash browns)
- ½ cup onion, diced
- ½ cup cooked cabbage (optional)
- ½ cup shredded cheese (Swiss, cheddar, or Gruyère)
- 2 Tbsp butter or oil
- 2 Tbsp milk or cream (optional)
- Black pepper, to taste
- Salt, only if needed
Directions
- 1. Preheat oven to 375°F.
- 2. Heat butter or oil in a 10‑inch oven‑safe skillet over medium heat.
- 3. Add potatoes and cook until lightly browned, about 5–7 minutes.
- 4. Add onion (and cabbage if using); cook until softened, about 3 minutes.
- 5. Stir in corned beef and heat through.
- 6. In a bowl, whisk eggs with milk or cream and black pepper.
- 7. Sprinkle cheese over skillet ingredients, then pour eggs evenly over top.
- 8. Cook on stovetop 2–3 minutes, until edges begin to set.
- 9. Transfer skillet to oven and bake 12–15 minutes, until just set.
- 10. Let rest 5 minutes before slicing and serving.
Notes
- Corned beef is salty—taste before adding salt.
- Great warm or at room temperature.
- Excellent for breakfast, brunch, or dinner.
- VARIATIONS
- Reuben‑style: Swiss cheese + sauerkraut, drizzle dressing after baking
- Low‑carb: Skip potatoes, add extra cabbage or spinach
- Spicy: Add red pepper flakes or diced jalapeño
