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Potato and Spinach Frittata Recipe

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4.3 from 15 reviews

This Potato and Spinach Frittata is a delicious and hearty baked egg dish perfect for breakfast or brunch. Packed with sautéed russet potatoes, fresh spinach, red pepper, and green onions, it’s richly flavored and topped with creamy feta cheese. Easy to prepare and bake in one skillet, this frittata is great for meal prep or a comforting family meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Egg Mixture

  • 10 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

Vegetables and Cheese

  • 1 1/2 tablespoons olive oil
  • 2 cups russet potatoes, peeled and 1/2-inch diced
  • 1 red pepper, small dice
  • 1/4 cup diced green onion (white and light green parts only, about 1 bunch / 6 stalks)
  • 2 large handfuls baby spinach, roughly chopped
  • 1/2 cup crumbled feta cheese

Instructions

  1. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and freshly ground black pepper. Set this mixture aside while you prepare the vegetables.
  2. Sauté Potatoes: Heat olive oil in a large oven-safe skillet over medium heat. Add the diced potatoes and sauté for at least 5 minutes, stirring occasionally. Season with salt and pepper to taste to develop flavor and ensure the potatoes cook evenly.
  3. Add Peppers and Onions: Stir in the diced red pepper and green onions. Continue to sauté for a few more minutes until the vegetables begin to soften, enhancing their sweetness and texture.
  4. Cook Spinach: Add the roughly chopped spinach to the skillet and cook until wilted, mixing everything together so the spinach evenly incorporates with the other vegetables.
  5. Add Egg Mixture and Feta: Turn off the heat. Pour the whisked egg mixture evenly over the cooked vegetables in the skillet. Sprinkle the crumbled feta cheese on top. Let the skillet sit on the warm burner for 2-3 minutes until the eggs begin to set around the edges.
  6. Bake the Frittata: Carefully transfer the skillet to the preheated oven at 450°F (232°C). Bake for up to 15 minutes, checking that the eggs are fully set in the center of the frittata and it is slightly golden on top.
  7. Serve or Store: Serve immediately warm. For meal prep, allow to cool slightly, then cut into slices and store in individual sealed containers in the refrigerator. Consume within 4 days. Handle the skillet carefully after baking as it will be very hot.

Notes

  • Use an oven-safe skillet to easily transfer the frittata to the oven.
  • Adjust seasoning with salt and pepper to your taste before baking.
  • Russet potatoes work best for a fluffy texture but you may substitute with Yukon Gold if preferred.
  • For a vegetarian option, ensure the feta cheese is made without animal rennet.
  • This frittata reheats well in a microwave or oven.
  • Do not touch the skillet handle without protection after removing it from the oven to avoid burns.

Find it online: https://cheftinaskitchen.com/potato-and-spinach-frittata-recipe/