Potato Spinach Chive Frittata
Elevate your brunch game with this hearty yet wholesome Potato Spinach Chive Frittata. Packed with Yukon Gold potatoes, fresh spinach, and aromatic garlic, this oven-baked delight is as flavorful as it is nutritious. A medley of savory Parmesan cheese, delicate chives, and perfectly seasoned eggs creates a creamy, satisfying dish that’s ideal for breakfast, lunch, or dinner. Featuring simple, wholesome ingredients and a quick cook time, this frittata comes together effortlessly in just under 40 minutes. Serve it warm or at room temperature, and pair it with a crisp green salad or crusty bread for a complete meal the whole family will love. Perfect for weekend mornings or make-ahead meal prep, this recipe champions versatility and bold yet balanced flavors.
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Recipe Information
Ingredients
- 8 Eggs
- 0.25 cups Milk
- 2 medium Yukon Gold Potatoes
- 2 cups Fresh Spinach
- 2 tablespoons Chives
- 2 tablespoons Olive Oil
- 2 Garlic Cloves
- 0.5 cups Parmesan Cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the potatoes into small 1/2-inch cubes.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and fork-tender.
While the potatoes cook, finely chop the garlic cloves and chives.
Add the chopped garlic to the skillet with the potatoes and cook for 1 minute until fragrant.
Add the spinach to the skillet, a handful at a time, and cook for 2-3 minutes until wilted.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Stir the cooked potatoes, spinach, and chives into the egg mixture. Add the grated Parmesan cheese and mix well.
Wipe the skillet clean and drizzle in the remaining 1 tablespoon of olive oil. Heat over medium-low heat.
Pour the egg mixture into the skillet and spread it out evenly. Cook on the stovetop for 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing into wedges.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1538 mg | 513% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 875 mg | 67% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
