Irresistible Potato and Spinach Frittata
A fluffy egg-based dish packed with tender potatoes and vibrant spinach—perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetable Base
- 2 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
Egg Mixture
- 4 large eggs
- ½ cup milk (or plant-based milk) For a dairy-free option.
- ¼ cup grated Parmesan cheese (optional) Can be omitted for a dairy-free option.
- to taste Salt and pepper
Instructions
Preparation
- Peel and dice the potatoes, chop the onion, and mince the garlic. Rinse and chop the fresh spinach.
Cooking
- In a skillet, heat the olive oil over medium heat. Add the diced potatoes and chopped onion, sauté for about 10 minutes until tender and translucent.
- Add minced garlic to the skillet and sauté for 1 minute. Stir in the chopped spinach and cook until it wilts, about 1-2 minutes.
- In a bowl, whisk together the eggs, milk, salt, pepper, and Parmesan cheese until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet and spread evenly.
- Reduce heat to low and cook undisturbed for about 10 minutes, until edges start to solidify.
- Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for another 10 minutes until lightly golden.
- Remove from the oven, let cool slightly, slice into wedges, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap in plastic and store for up to 2 months.