Baked Potato & Vegetable Frittata with Creamy Yogurt Herb Sauce

Roast the Potatoes

• Preheat oven to 400°F (200°C).
• Toss potato cubes with olive oil, salt, pepper, and paprika.
• Spread on a baking sheet and roast for 15 minutes until lightly golden.

Prepare the Vegetables

• While potatoes roast, sauté onion, bell pepper, zucchini, and broccoli in a skillet with a drizzle of olive oil for 5 minutes until slightly tender.

Assemble the Frittata

• Reduce oven heat to 375°F (190°C).
• In a large mixing bowl, whisk eggs, milk, oregano, salt, and pepper.
• Add roasted potatoes, sautéed vegetables, and shredded cheese. Stir gently.
• Pour mixture into a greased baking dish or oven-safe skillet.

Bake

• Bake uncovered for 20–25 minutes or until the center is set and the top is golden.
• Let rest for 5 minutes before slicing.

Make the Yogurt Herb Sauce

• In a bowl, combine Greek yogurt, lemon juice, parsley, dill, garlic, salt, and pepper.
• Mix well and refrigerate until serving.

Serve

• Slice frittata into wedges, drizzle with creamy yogurt herb sauce, and garnish with extra herbs.

Tips & Variations

• Make it spicy: Add a pinch of chili flakes to the egg mixture.
• Cheese swap: Try feta for a tangy twist.
• Meal prep friendly: Keeps well in the fridge for 3–4 days — reheat in the oven or air fryer.