There’s something undeniably comforting about the smell of a frittata wafting through a warm kitchen on a weekend morning. For many, frittatas are tied to family breakfasts, lazy Sunday brunches, or even a quick weeknight dinner when the fridge needs clearing out. But this Potato and Spinach Frittata holds a special place in the world of cozy meals—one that’s both satisfying and surprisingly easy to whip up.
I first fell in love with this dish on a quiet autumn morning. The trees outside were brushed with gold, the air smelled of crisp leaves, and inside, the kitchen buzzed with the sizzle of potatoes hitting the pan. A friend visiting from Italy introduced me to the idea of a frittata as more than just “eggs with stuff.” It was a hearty meal, made with care, full of local produce, and always shared with others. The spinach added a vibrant green touch, and the potatoes gave it body—making it the kind of meal that warms you from the inside out.
Frittatas are a humble yet versatile dish. Traditionally Italian, they’re the ultimate canvas for whatever veggies and cheeses you have on hand. But this version—with creamy chunks of tender potato, delicate spinach leaves, and golden, fluffy eggs—might just be your new go-to recipe. It’s rich in flavor, rustic in feel, and beautiful enough to serve at brunch, yet simple enough to toss together midweek.
Why You’ll Love This Recipe:
- One-pan magic: Easy cleanup and full flavor
- Perfect for any meal: Breakfast, lunch, or dinner—you name it
- Hearty and healthy: Filled with protein, fiber, and greens
- Customizable: Swap in your favorite vegetables or cheeses
- Meal-prep friendly: Keeps well for days and tastes just as good reheated
INGREDIENTS YOU’LL NEED:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups fresh spinach, chopped
- 1/2 cup shredded cheese (such as cheddar or mozzarella)
HOW TO MAKE POTATO AND SPINACH FRITTATA:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep your ingredients
Before anything hits the pan, take a few minutes to get everything ready. Crack your eggs into a bowl, add the milk, salt, and pepper, and whisk them together until smooth. Set that aside.
Step 2: Sauté the veggies
In a large oven-safe skillet, heat olive oil over medium heat. Toss in your diced onion and garlic. Sauté until the onion is soft and just starting to turn golden—about 3–4 minutes. The smell is incredible at this point, a savory signal of good things to come.
Step 3: Cook the potatoes
Add the diced potatoes to the skillet. Stir occasionally, letting them cook until tender and slightly crisped on the edges. This can take about 10–12 minutes depending on the size of your potato chunks. If you’re feeling fancy, cover the pan for a few minutes to help them soften faster.
Step 4: Add the spinach
Once the potatoes are tender, stir in the chopped spinach. It’ll wilt quickly, just a minute or two, and bring a beautiful pop of green to the dish.
Step 5: Pour in the egg mixture
Give your eggs one last whisk, then pour them gently over the potato-spinach mixture. Sprinkle the shredded cheese evenly over the top. Let the eggs cook undisturbed for a few minutes until the edges begin to set.
Step 6: Finish in the oven
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10–12 minutes, or until the center is just set and the top is lightly golden. If you give the skillet a gentle shake and nothing jiggles, it’s ready.
Step 7: Cool and serve
Let the frittata rest for a few minutes before slicing. This helps everything settle and makes it easier to cut clean slices. Serve warm or at room temperature, maybe with a side of toast or a crisp salad.
HELPFUL TIPS:
- Use pre-cooked or leftover potatoes to save time. Roasted or boiled work beautifully.
- Don’t overcook the eggs—they’ll continue to cook a bit once out of the oven. You want them just set and tender.
- Make it dairy-free by skipping the cheese and swapping milk for a non-dairy alternative.
- Try a nonstick or well-seasoned cast iron skillet to avoid sticking and ensure easy slicing.
- Add-ins welcome! Bell peppers, mushrooms, or cooked turkey ham make delicious additions.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Breakfast, Brunch, Main
- Method: Stove & Oven
- Cuisine: Italian-inspired
- Diet: Vegetarian
NOTES:
This frittata is perfect for using up small bits of vegetables and cheese you may already have. Feel free to mix and match as long as you keep the egg base the same. It’s great served warm, but leftovers taste even better the next day, slightly chilled or reheated.
NUTRITIONAL INFORMATION:
(Estimated per serving)
Calories: 210
Protein: 11g
Fat: 12g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! This frittata stores well in the fridge for up to 4 days. It’s great for meal prep.
Can I freeze it?
Yes, though the texture may change slightly. Let it cool completely, slice, wrap in foil or plastic wrap, and freeze for up to 2 months. Reheat in the oven or microwave.
Can I make this on the stovetop only?
If you don’t want to use the oven, you can cover the skillet with a lid and cook over low heat until the eggs are set. The oven method gives a fluffier texture, though!
STORAGE INSTRUCTIONS:
Store any leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven. For longer storage, freeze individual portions and thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Marry me chicken soup with sun-dried tomatoes,fresh spinach, and potato gnocchi
- White Cheddar and Spinach Chicken Burgers
- Sausage and Egg Casserole
- Ground Turkey Sweet Potato Casserole
CONCLUSION
There’s a kind of quiet joy that comes with making a dish like this Potato and Spinach Frittata. It’s easy, nourishing, and brings a bit of rustic charm to the table—no matter the time of day. Whether you’re cooking for yourself on a slow morning or serving brunch to friends, this frittata promises to be a crowd-pleaser. The ingredients are simple, the method is forgiving, and the result is something you’ll come back to again and again.
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Potato and Spinach Frittata
Description
There’s something undeniably comforting about the smell of a frittata wafting through a warm kitchen on a weekend morning. For many, frittatas are tied to family breakfasts, lazy Sunday brunches, or even a quick weeknight dinner when the fridge needs clearing out. But this Potato and Spinach Frittata holds a special place in the world of cozy meals—one that’s both satisfying and surprisingly easy to whip up.
I first fell in love with this dish on a quiet autumn morning. The trees outside were brushed with gold, the air smelled of crisp leaves, and inside, the kitchen buzzed with the sizzle of potatoes hitting the pan. A friend visiting from Italy introduced me to the idea of a frittata as more than just “eggs with stuff.” It was a hearty meal, made with care, full of local produce, and always shared with others. The spinach added a vibrant green touch, and the potatoes gave it body—making it the kind of meal that warms you from the inside out.
Frittatas are a humble yet versatile dish. Traditionally Italian, they’re the ultimate canvas for whatever veggies and cheeses you have on hand. But this version—with creamy chunks of tender potato, delicate spinach leaves, and golden, fluffy eggs—might just be your new go-to recipe. It’s rich in flavor, rustic in feel, and beautiful enough to serve at brunch, yet simple enough to toss together midweek.
Ingredients
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cups fresh spinach, chopped
1/2 cup shredded cheese (such as cheddar or mozzarella)
Instructions
Step 1: Prep your ingredients
Before anything hits the pan, take a few minutes to get everything ready. Crack your eggs into a bowl, add the milk, salt, and pepper, and whisk them together until smooth. Set that aside.
Step 2: Sauté the veggies
In a large oven-safe skillet, heat olive oil over medium heat. Toss in your diced onion and garlic. Sauté until the onion is soft and just starting to turn golden—about 3–4 minutes. The smell is incredible at this point, a savory signal of good things to come.
Step 3: Cook the potatoes
Add the diced potatoes to the skillet. Stir occasionally, letting them cook until tender and slightly crisped on the edges. This can take about 10–12 minutes depending on the size of your potato chunks. If you’re feeling fancy, cover the pan for a few minutes to help them soften faster.
Step 4: Add the spinach
Once the potatoes are tender, stir in the chopped spinach. It’ll wilt quickly, just a minute or two, and bring a beautiful pop of green to the dish.
Step 5: Pour in the egg mixture
Give your eggs one last whisk, then pour them gently over the potato-spinach mixture. Sprinkle the shredded cheese evenly over the top. Let the eggs cook undisturbed for a few minutes until the edges begin to set.
Step 6: Finish in the oven
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10–12 minutes, or until the center is just set and the top is lightly golden. If you give the skillet a gentle shake and nothing jiggles, it’s ready.
Step 7: Cool and serve
Let the frittata rest for a few minutes before slicing. This helps everything settle and makes it easier to cut clean slices. Serve warm or at room temperature, maybe with a side of toast or a crisp salad.
Notes
This frittata is perfect for using up small bits of vegetables and cheese you may already have. Feel free to mix and match as long as you keep the egg base the same. It’s great served warm, but leftovers taste even better the next day, slightly chilled or reheated.