Spinach and Potato Frittata

Total Time
40mins
Prep 15 mins
Cook 25 mins

Great for breakfast or brunch as well as a light dinner.

Ingredients Nutrition

Directions

  1. Heat olive oil in a medium skillet over medium heat.
  2. Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.
  3. Mix in spinach, green onions and garlic.
  4. Season with salt and pepper.
  5. Continue cooking 1 to 2 minutes, until spinach is wilted.
  6. In a medium bowl, beat eggs and milk.
  7. Pour into skillet over the vegetables.
  8. Sprinkle with cheddar cheese.
  9. Reduce heat to low.
  10. Cover.
  11. Cook 5 to 7 more minutes or until eggs are firm.
  12. Cut into wedges and serve.
Most Helpful

5 5

Delicious! I made this for a use up fridge store before heading on vacation lunch. I didn't expect it to be quite so good, but it was really really tasty. I made pretty much as stated and will be making again. Thanks for a great and healthy meal!

5 5

Absolutely wonderful! Here are the modifications I've incorporated, to rave reviews. My preference is for yellow-flesh potatoes, so I use those whenever possible. Once in the skillet, sprinkle potatoes to taste with black pepper and oregano. To avoid burning, I tend to use a medium low heat and cook the potatoes until they are mostly browned on at least 1 side, up to 20 minutes. After the spinach has wilted I add 2 sundried tomato halves, julienned and cut crosswise, and 2 TB fresh basil, chopped, in addition to the garlic and green onions; substitute 1/2 cup crumbled feta cheese for the cheddar. It takes about 30 minutes for my eggs to set on low heat when covered.

5 5

I have made this recipe a few times now and it is a keeper. Simple to put together and delicious! Almost anything you like can be added to this Frittata to match your tastes (e.g. bacon, sundried tomatoes, etc.) Great recipe, thanks for sharing!