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If you’ve been looking for a dish that’s hearty yet fresh, nourishing yet comforting, and absolutely brimming with colorful vegetables, this Baked Potato & Vegetable Frittata with Creamy Yogurt Herb Sauce is going to be your new favorite. It’s like a love child between a classic potato bake and a fluffy oven-baked omelette, but with the vibrancy of fresh herbs and a tangy yogurt dressing that ties it all together.

This recipe starts with a base of potatoes, carrots, bell pepper, onion, and mushrooms — all cooked until tender and layered into a satisfying vegetable medley. Eggs, milk, flour, and fresh herbs form the binding custard, which bakes up into a golden, slightly crisp-edged frittata that’s as beautiful as it is tasty. Slices of tomato crown the top before baking, adding a pop of color and juiciness, while a final layer of melted cheese makes the dish truly irresistible.

And then there’s the sauce — a cool, creamy yogurt dressing brightened with parsley — which you spoon over the warm frittata just before serving. It’s fresh, flavorful, and balances the richness of the baked dish perfectly. This isn’t just breakfast food; it’s equally at home on a brunch table, served as a light lunch with salad, or even as a meatless dinner with crusty bread on the side.

Full Recipe

Ingredients

3 eggs
Salt, to taste
Black pepper, to taste
1 cup milk
200 g flour
Parsley, finely chopped
Dill, finely chopped
Vegetable oil, for cooking
3 potatoes, grated
Water, for soaking potatoes
1 red onion, chopped
1 red bell pepper, chopped
1 carrot, grated
2 tomatoes, sliced into rings
5 mushrooms, chopped
Butter, for sautéing mushrooms
150 g cheese, grated
For the Sauce:
150 g yogurt
Parsley, finely chopped

Cooking Directions

Prepare the Egg Mixture: In a large mixing bowl, crack the eggs. Add a pinch of salt, some black pepper, and the milk. Whisk until smooth. Gradually sift in the flour, mixing until no lumps remain. Stir in the finely chopped parsley and dill. Set aside.
Prep the Potatoes: Peel and grate the potatoes into a separate bowl. Cover with cold water and let sit for 10 minutes to remove excess starch. Drain well and gently squeeze out any remaining water.
Cook the Vegetables: Heat a little vegetable oil in a skillet over medium heat. Add the chopped red onion and sauté for 1–2 minutes. Add the chopped red bell pepper and grated carrot. Cook until softened, about 5 minutes. Drain any excess liquid from the pan.
Combine Base Mixture: Add the cooked vegetables and drained potatoes into the egg mixture. Season again with salt and black pepper, then mix well to evenly combine.
Assemble in Baking Dish: Lightly grease a baking dish with oil. Pour in the potato-vegetable mixture, spreading it evenly. Arrange tomato slices over the top in a neat layer.
First Bake: Preheat your oven to 350°F (180°C) and bake for 20 minutes.
Prepare the Mushrooms: While the frittata bakes, heat butter in a small skillet. Add the chopped mushrooms and sauté until tender and golden, about 5 minutes. Remove from heat.
Add Mushrooms and Cheese: After the initial 20 minutes, remove the baking dish from the oven. Scatter the sautéed mushrooms evenly over the top, then sprinkle generously with grated cheese.
Final Bake: Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling with golden spots.
Make the Sauce: In a small bowl, combine yogurt with chopped parsley. Stir until smooth.
Serve: Slice the frittata into portions and serve warm with a spoonful of yogurt herb sauce on top.

Nutrients (per serving, based on 6 servings, approximate)

Calories: 275
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Sodium: 320mg

Why You’ll Love This Recipe

This dish has the kind of balanced flavors and textures that keep you coming back for seconds. The potatoes give it substance, the eggs make it light, the vegetables add natural sweetness, and the cheese adds that irresistible savory finish. It’s also an excellent way to use up whatever vegetables you have on hand, making it budget-friendly and versatile. Plus, the yogurt herb sauce brings a cooling contrast that brightens every bite.

The Origins and Inspiration Behind the Dish

This recipe takes inspiration from European-style vegetable pies and frittatas, with a bit of Eastern European potato pancake influence. Combining grated potatoes with fresh herbs and vegetables, then baking it until fluffy, is a method beloved in rural kitchens for generations. The addition of a creamy yogurt sauce is common in Mediterranean cooking, where fresh herbs and tangy dairy bring balance to hearty baked dishes.

Ingredient Spotlight

Potatoes: Provide structure, creaminess, and a hearty base.
Eggs: Bind the mixture together and create a light, airy texture.
Herbs (Parsley & Dill): Add freshness and a hint of garden flavor.
Cheese: Melts into a golden crust, adding richness and depth.
Yogurt: Creates a cooling sauce that complements the warm frittata.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 8–10 minutes, or microwave for 1–2 minutes. This dish can also be frozen after baking — wrap individual portions tightly in plastic wrap and foil, then reheat from frozen in the oven.

Common Variations to Try

Cheese Swap: Try mozzarella for a milder melt or feta for a tangy bite.
Extra Veggies: Add zucchini, spinach, or sweet corn for more variety.
Spicy Kick: Mix in a pinch of chili flakes or diced jalapeños.
Meat Option: Add cooked diced ham, bacon, or shredded chicken for extra protein.

Pairing Recommendations

Serve with a fresh cucumber and tomato salad for a refreshing contrast. Garlic bread or a crusty baguette pairs wonderfully for a heartier meal. For drinks, try a sparkling water with lemon or a light white wine like Sauvignon Blanc.

Health Benefits

Packed with vegetables, this recipe is high in vitamins, minerals, and fiber. Potatoes provide potassium and vitamin C, while eggs offer high-quality protein. The yogurt sauce adds probiotics for gut health, and fresh herbs deliver antioxidants.

Conclusion

This Baked Potato & Vegetable Frittata with Creamy Yogurt Herb Sauce is proof that meatless dishes can be just as satisfying as any roast or stew. It’s colorful, flavorful, and perfect for any time of day. The combination of tender vegetables, fluffy eggs, and golden cheese makes each slice a little moment of comfort, while the herb sauce adds a fresh, tangy finish. Whether you serve it for breakfast, lunch, or dinner, this is one of those recipes that will earn a permanent place in your kitchen rotation.