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Potato and Spinach Frittata

Potato and Spinach Frittata: A Wholesome, Flavorful Delight

This Potato and Spinach Frittata is a quick, gluten-free vegetarian dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata Base
  • 6 large Eggs medium or large based on preference
  • ¼ cup Milk or almond milk for dairy-free option
  • 1 teaspoon Sea Salt to taste
  • 1 teaspoon Black Pepper freshly ground for best flavor
  • 2 tablespoons Olive Oil or avocado oil for sautéing
For the Hearty Filling
  • 2 cups Russet Potatoes or sweet potatoes for a sweeter flavor
  • 1 cup Red Pepper or any bell pepper variety
  • ¼ cup Green Onion regular onion can be substituted
  • 2 cups Baby Spinach or kale/Swiss chard for different textures
For the Creamy Finish
  • ½ cup Feta Cheese omit or replace with nutritional yeast for dairy-free

Equipment

  • oven-safe skillet

Method
 

Step‑by‑Step Instructions for Potato and Spinach Frittata
  1. Preheat your oven to 450°F (230°C).
  2. In a medium bowl, whisk together the eggs, milk, sea salt, and black pepper until frothy.
  3. Heat olive oil in an oven-safe skillet over medium heat and sauté diced russet potatoes for about 5 minutes.
  4. Add diced red pepper and green onions and stir for 1-2 minutes. Then, add baby spinach and cook until wilted.
  5. Pour the egg mixture into the skillet and sprinkle feta cheese on top. Cook on the stovetop for 2-3 minutes.
  6. Transfer the skillet to the preheated oven and bake for approximately 15 minutes until puffed and set.
  7. Let it cool for a few minutes, then slice it into wedges and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Allow frittata to cool completely before storing. Best stored in an airtight container in the fridge for up to 4 days.

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