Go Back
To make the Savory Potato Spinach Frittata, gather these simple ingredients: - 4 large eggs - 1 cup fresh spinach, chopped - 2 medium potatoes, peeled and diced - 1/2 cup onion, finely chopped - 1/2 cup bell pepper, diced - 1/2 cup shredded cheese (cheddar or mozzarella) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (like chives or parsley) for garnish You can swap out some ingredients to fit your taste or what you have. - Eggs: You can use egg whites or an egg substitute for fewer calories. - Spinach: Kale or Swiss chard works well if you want a change. - Potatoes: Sweet potatoes add a nice twist to the frittata. - Cheese: Feta or goat cheese gives a tangy flavor, while dairy-free cheese can suit vegan diets. - Bell Pepper: Zucchini or mushrooms can replace bell pepper for a different texture. Each serving of this frittata offers a good balance of nutrients. - Calories: About 220 - Protein: 12g - Carbohydrates: 18g - Fat: 12g - Fiber: 2g - Sodium: 250mg This dish is tasty and provides a good amount of protein and healthy fats. Enjoy this delicious frittata for breakfast or any meal. For the full recipe, check the reference above! To start making your frittata, gather all your ingredients. You will need: - 4 large eggs - 1 cup fresh spinach, chopped - 2 medium potatoes, peeled and diced - 1/2 cup onion, finely chopped - 1/2 cup bell pepper, diced - 1/2 cup shredded cheese (cheddar or mozzarella) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh herbs (like chives or parsley) for garnish Next, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, chop your veggies. Dice the potatoes, onions, and bell pepper. Wash and chop the spinach. This prep makes cooking smoother. In a large skillet, heat olive oil over medium heat. Add the diced potatoes first. Cook for about 10 minutes. Stir them often until they turn golden brown and tender. This step adds flavor. Now, add the chopped onion and bell pepper. Cook these for an additional 5 minutes. You want them to become soft. Then, stir in the spinach. Cook until it wilts, around 1-2 minutes. Season with salt and pepper to your taste. In a bowl, whisk the eggs. Mix in the shredded cheese. Pour this egg mix over the cooked veggies in the skillet. Let it cook on the stovetop for about 3-4 minutes. Watch for the edges to begin to set. Once the edges are firm, transfer the skillet to your preheated oven. Bake for 10-12 minutes. Look for the eggs to be fully set and lightly golden on top. When done, remove the skillet from the oven. Let it cool for a few minutes, then slice. Baking at the right temperature is important. If your oven is too hot, the frittata might burn. Too low, and it won't set properly. Always use an oven thermometer if you can. This helps in keeping the right temperature. You can also rotate the skillet halfway through baking. This ensures even cooking. If you see the top browning too quickly, cover it loosely with foil. This will help prevent burning while the inside cooks through. For a beautiful finish, garnish with fresh herbs before serving. Enjoy your savory potato spinach frittata from the Full Recipe. To get a great texture, start with cooked potatoes. Dice them small so they cook fast. Use medium heat for the skillet. This helps the eggs set well without burning. After pouring the eggs in, let it cook a bit on the stove. This gives a nice base before baking. When baking, keep an eye on it. You want the top to be golden and firm. One common mistake is overcooking the potatoes. If they get too soft, they can turn mushy. Make sure to season your vegetables well. Skipping salt and pepper can lead to bland flavor. Also, don’t rush the cooking steps. Each part builds the final taste. Finally, remember to let it cool a bit before slicing. This helps keep the frittata from falling apart. This frittata pairs well with a fresh salad. A simple green salad adds crunch and freshness. You could also serve it with crusty bread. Toasting the bread can add a nice crunch. For a hearty meal, add some roasted veggies on the side. They bring out the flavors of the frittata. You could even try it with a dollop of sour cream or yogurt on top. This adds creaminess and a little tang. For the full recipe, check out the details above! {{image_2}} You can change up the frittata with different veggies. Try using zucchini, mushrooms, or broccoli. Each vegetable adds its own flavor. For a bit of sweetness, use roasted carrots or butternut squash. Feel free to mix and match your favorites. You can even use leftover veggies from your fridge! Cheese can change the taste of your frittata. While cheddar and mozzarella work great, you might like feta or goat cheese instead. These cheeses add a tangy touch. You can also try Swiss or pepper jack for a little spice. The cheese you choose makes your dish unique and tasty. To make a vegan frittata, swap eggs for chickpea flour. Mix one cup of chickpea flour with one cup of water. This mixture acts like eggs. Add your favorite spices and herbs for flavor. You can also use tofu as a base. Blend it until smooth and mix in your veggies. This way, you can still enjoy a delicious frittata without eggs. Try these variations from the Full Recipe to find your perfect dish! To keep your frittata fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. If you need to store it longer, freezing is a better choice. You can freeze leftover frittata for up to two months. Cut it into slices for easy serving. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Remove as much air as you can. Label the bag with the date, so you'll remember when you made it. Reheat your frittata for the best taste. For the oven, set it to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes. You can also use a microwave. Heat individual slices for about one minute. Check if it's hot enough before serving. Enjoy your frittata warm and tasty! For the Full Recipe, check back for all the steps. You can tell the frittata is done when the eggs are fully set. The top should look slightly golden and firm. You can also insert a knife in the center. If it comes out clean, your frittata is ready! Yes, you can make the frittata ahead of time. It stores well in the fridge for up to three days. Just cover it tightly with plastic wrap or foil. When you are ready to eat, reheat it in the oven or microwave. Frittatas pair well with many side dishes. Here are some tasty options: - Fresh fruit salad - Mixed green salad - Toast or bagels - Roasted vegetables These sides will add color and flavor to your meal. Yes, this frittata is a healthy choice. It is packed with nutrients from the spinach and potatoes. The eggs provide protein, while the cheese adds calcium. You can make it even healthier by using less cheese or adding more veggies. For the full recipe, check the earlier section. This blog covered making a savory potato spinach frittata from scratch. We looked at the best ingredients, cooking tips, and possible variations. I shared tips to avoid common mistakes and how to store leftovers. In conclusion, making a frittata is easy and fun. You can enjoy it fresh or save it for later. With practice, you'll create the perfect dish every time. Keep experimenting with ingredients and flavors. Cooking can be rewarding, so have fun in the kitchen!

Savory Potato Spinach Frittata

Delight your taste buds with this savory potato spinach frittata! This easy recipe blends fluffy eggs, tender potatoes, fresh spinach, and melted cheese into a delicious dish perfect for breakfast or brunch. With just a few simple steps, you can create a satisfying meal in under 30 minutes. Ready to impress your guests? Click through to discover how to make this tasty frittata at home!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 cup fresh spinach, chopped

2 medium potatoes, peeled and diced

1/2 cup onion, finely chopped

1/2 cup bell pepper, diced

1/2 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Salt and pepper to taste

Fresh herbs (like chives or parsley) for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally until they are golden brown and tender.

      Add the chopped onion and bell pepper to the skillet with the potatoes. Cook for an additional 5 minutes, or until the vegetables are soft.

        Stir in the spinach and cook until it wilts, which should take about 1-2 minutes. Season with salt and pepper.

          In a bowl, whisk the eggs and mix in the shredded cheese. Pour the egg mixture over the cooked vegetables in the skillet.

            Allow it to cook on the stovetop for about 3-4 minutes until the edges begin to set.

              Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and lightly golden on top.

                Remove from the oven and let cool for a few minutes before slicing.

                  Garnish with fresh herbs before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4