Description
A delicious Potato & Spinach Frittata that combines the earthiness of potatoes with the vibrant nutrition of spinach, perfect for brunch or a quick weeknight dinner.
Ingredients
Scale
4 Medium Potatoes
2 Cups Fresh Spinach
6 Large Eggs
1 Small Onion, diced
2 Cloves Garlic, minced
1 Cup Cheese (cheddar, feta, or your choice)
Salt and Pepper, to taste
1 tablespoon Olive Oil or Butter
Instructions
- Prepare Your Ingredients: Wash and peel the potatoes, slice them into thin rounds. Chop the onion and mince the garlic. Rinse the spinach and set aside. Beat the eggs in a bowl and season with salt and pepper.
- Cook the Potatoes: In a large oven-safe skillet, heat olive oil over medium heat. Add sliced potatoes and cook for 10-15 minutes, stirring occasionally, until tender and slightly golden.
- Add the Aromatics: Once potatoes are cooked, add diced onion and minced garlic, sautéing for an additional 3-4 minutes until onions are translucent.
- Incorporate Spinach: Add spinach to the skillet, stirring until wilted, about 2-3 minutes.
- Combine with Eggs and Cheese: Pour beaten eggs over the vegetable mix, swirling the pan to distribute evenly. Sprinkle cheese on top and cook for 5 minutes until edges begin to set.
- Finish in the Oven: Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes until puffed and golden brown.
- Serve and Enjoy: Remove from oven, let cool for a minute, slice into wedges, and serve warm.
Notes
For a different texture, consider using sweet potatoes. You can also use egg whites for a lighter version or nutritional yeast for a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
