Description
This one-pan Potato and Spinach Frittata is an easy, wholesome brunch or dinner featuring fluffy eggs, tender potatoes, and vibrant spinach.
Ingredients
2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
4 large eggs
1 cup fresh spinach, chopped
½ cup milk (or plant-based milk)
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
Fresh herbs for garnish (optional)
Instructions
1. Heat olive oil in a skillet over medium heat. Add diced potatoes and cook until golden and tender.
2. Add chopped onions and cook until soft. Stir in garlic and cook for another minute.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in chopped spinach.
4. Pour egg mixture over the cooked vegetables in the skillet.
5. Cook on medium-low until edges begin to set, then cover or transfer to oven to finish.
6. Top with Parmesan if using, and cook until center is set.
7. Let cool slightly, slice, garnish with fresh herbs, and serve.
Notes
Use red or Yukon Gold potatoes for best texture.
You can swap spinach for kale or arugula.
To make it dairy-free, use oat milk and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg