Welcome to the second annual brunch week hosted by the fabulous Terri of 
And I’m not just bringing you one brunch recipe this week, I’m bringing you THREE: today, Wednesday and Friday. This is going to be the best week ever! In my mind, Brunch is one of the best things ever created. When else can you indulge in both sweet and savory foods and have a mimosa?!
I’m kicking off the week with one of my favorites. A frittata . . . but with a twist!
Scalloped Potatoes.
Because don’t you always have to have potatoes in some form with your eggs? Am I right?
And the best part of this frittata? All of the glorious vegetables . . especially my 
Make sure you check out the recipe card below and don’t miss all of the other fabulous brunch recipes for today AND details on the fabulous GIVEAWAY!
Veggie and Scalloped Potato Frittata
Ingredients
- 2 medium sized russet potatoes thinly sliced (use a mandolin or food processor)
- ½ cup red onion diced
- 1 cup assortment red yellow and orange sweet bell peppers, finely diced
- 2 green onions finely diced
- 1 ½ to 2 cups cremini mushrooms chopped
- ½ cup fresh or frozen peas
- 6-8 eggs depending on the size of your pan
- splash of milk or heavy cream
- salt and pepper
- freshly grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees.
- Layer your potatoes in your non-stick (oven safe) pan, covering the entire bottom of the pan and creating at least three layers of potatoes. Set aside.
- Place all of your chopped vegetables into a large mixing bowl. In a separate medium-sized bowl, mix together the eggs and the milk or cream. Stir together and pour into the bowl with the vegetables. Mix well and season with salt and pepper.
- Pour the egg/vegetable mixture over the potatoes, directly into the pan and bake for 45-50 minutes, or until the eggs are fully cooked. Remove from the oven and sprinkle on freshly grated Parmesan cheese. Enjoy!
I’ll celebrating #BrunchWeek with over 30 fabulous bloggers! We’re all bringing our brunch faves so sit back and take a look at each amazing brunch recipe below! Pin and save for later!
Beverages:
- Frozen Peach Bellini from Love and Confections
- Raspberry Tequila Sunrise from The Spiffy Cookie
- Mango Mimosa from My Catholic Kitchen
- Pineapple Peach Mimosa from Big Bear’s Wife
- Rosemary-Orange Mocktail from The Kitchen Prep
Brunch Eggs:
- Caramelized Onion Tart from Hungry Couple
- Polenta Cakes with Crab & Eggs from Foxes Love Lemons
- Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
- Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
- Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
- Veggie and Scalloped Potato Frittata from Hip Foodie Mom
- Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
- Frittata Muffins from Jane’s Adventures in Dining
Main Brunch Dishes:
- Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
- Spinach & Mushroom Quiche from Real Housemoms
- Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine
Brunch Breads and Sides:
- Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
- Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
- Strawberry Lemon Crepes from Food Faith Fitness
- Carrot Cake Steel Cut Oatmeal from It’s Yummi!
- Banana Bacon Pancakes from Eat Your Heart Out
- Raspberry Oatmeal Pancakes from Healthy.Delicious.
- Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
- Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
- Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
- Banana Coconut Milk Pancakes from Chocolate Moosey
- Pumpernickel Bagels from Jen’s Favorite Cookies
Brunch Fruit and Vegetables:
- Honeycrisp and & Carrot Waldorf from The Vintage Cook
- Hazelnut Crepes with Rum Peaches from Savvy Eats
Brunch Desserts:
- Greek Yogurt Chocolate Cake from Roxana’s Home Baking
- Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
THE ULTIMATE “BRUNCH” GIVEAWAY . . .
Terms & Conditions:
Mandatory Entry: Leave a comment below within the comments section of this post with “What is your favorite Brunch dish?”
Many more ways to enter in the Rafflecopter widget, below.
This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:
Bob’s Red Mill – Facebook, Twitter, Pinterest, Instagram
Stemilt – Facebook, Twitter, Pinterest, blog
Baloian Farms – Facebook
Woot Froot – Facebook, Twitter, Pinterest
Vidalia Onion – Facebook, Twitter, Pinterest
Grimmway Farms – Facebook, Twitter, Instagram, Pinterest
OXO – Facebook, Twitter, Instagram, Pinterest
Bonne Maman – Pinterest
Dixie Crystals – Facebook, Twitter, Instagram, Pinterest
Disclaimer: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
What a great looking frittata! Love the addition of those scalloped potatoes! Frittatas are always a big win at the brunch table! Yum 🙂
Thanks so much, Chris! This was delicious!
What an amazing, veggie packed frittata!!! I would love it any time of the day!!!
I am a fan of any excuse to eat potatoes and cheese together… especially first thing in the morning! And all the added veggies make for less guilt, too. 😉 Looks fabulous!
Wow look at all that gorgeous color!
Look at those gorgeous spring colours and the delicious layers of carb on carb goodness. I think this is by far, one of the prettiest frittatas about. Happy Mother’s Day too for Sunday. Look forward to hearing all about your weekend when it happens 🙂
Love all the colors in this frittata! gorgeous
I just LOVE how colorful your frittata is, Alice!
WHat a great way to celebrate Brunch Week. I love frittatas they are so versatile and you can put just about anything in them.
That looks fabulous! And anytime the words scalloped and potato get together it makes me happy. 🙂
I completely agree with you on the brunch front Alice! My favorite meal by far! What a gorgeous lovely dish this is! Love all those beautiful colors!
So many pretty colors! And all those veggies…love this!
I love anything with potatoes for brunch, and I REALLY love a good quiche!
So much color! And those layers of potatoes- yes please!
Love love love potatoes in a frittata!
Brunch week = best week evaaaaaah! I love this potato frittata, Alice. What an amazing idea to use scalloped potatoes as the base. This would be perfect not only for brunch but for any meal of the day. It’s so vibrant, colourful and healthy with all those gorgeous vegetables!
I LOVE that we both did a “veggie fritatta” hahah great minds!
Yes, I was thinking the same thing! 🙂
Your brunch table looks like my personal idea of heaven – frittata and hydrangeas. Beautiful!
haha, thank you, Lori! 🙂
Love the colors and vegetable crunch of this frittata…now, I need to get someone to make it for me on Mothers Day!
Thank you!! I feel the same way! We loved this so much (and devoured this quickly) so I’m hoping my husband makes me this so I can enjoy it again or some waffles or pancakes! 😛
This is so freaking gorgeous Alice! I cannot get over the colors. It’s making me hungry!
Omelettes are my favorite
I don’t think I’ve ever seen such a bright and colorful frittata! Gorgeous!
Just made tonight, it was awesome! So easy and the flavors were amazing. Thanks for the recipe!
oh hooray! thank you for letting me know, Emily!! 🙂