Potato & Spinach Frittata
A hearty and nutritious frittata combining tender potatoes with fresh spinach, perfect for breakfast, brunch, or dinner.
Ingredients
Base Ingredients
- 4 large eggs Fresh eggs preferred for best flavor.
- 2 medium potatoes, diced Diced into small cubes for even cooking.
- 2 cups fresh spinach Rinsed and ready to use.
- 1/2 cup milk Can substitute with almond or oat milk for a dairy-free option.
- 1/2 cup onion, chopped Can substitute with shallots or green onion.
- to taste salt and pepper Season to personal preference.
- 1 tablespoon olive oil For cooking the base.
Instructions
Preparation
- Start by washing and dicing the potatoes into small cubes.
- Chop the onion and rinse the spinach leaves to remove any grit.
- Gather your eggs, milk, and seasonings.
Cooking the Base
- In a large skillet, heat olive oil over medium heat.
- Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until golden and tender.
Sautéing the Onion
- Add the chopped onions to the skillet and sauté for 3-5 minutes until they are translucent.
Incorporating Spinach
- Add the fresh spinach to the mix and cook for an additional 2-3 minutes until wilted.
Mixing Egg Base
- In a separate bowl, whisk the eggs, milk, salt, and pepper until fully combined.
Combining Ingredients
- Pour the egg mixture over the sautéed vegetables in the skillet and stir gently.
- Let the edges start setting for about 3-5 minutes on the stovetop.
Baking
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until set and golden.
Serving
- Once baked, allow the frittata to cool slightly, then cut into wedges and serve warm.
Notes
To store leftovers, allow cooling and wrap tightly in plastic wrap or an airtight container. Can be frozen for 2-3 months. Reheat in microwave or skillet.