Spinach and Potato Frittata
Brighten up your mealtime with this hearty and wholesome Spinach and Potato Frittata, a perfect balance of fluffy eggs, tender golden potatoes, and vibrant baby spinach. Infused with the rich flavors of garlic, onions, and a hint of Parmesan cheese, this one-pan dish comes together effortlessly in just 40 minutes. The broiler-finished top offers a golden, puffed perfection, making it as appetizing to look at as it is to eat. Whether you serve it freshly warm or allow it to cool and enjoy at room temperature, this versatile frittata is ideal for breakfast, brunch, or even a light dinner. Packed with nutrients, this simple yet satisfying recipe is sure to become a new favorite in your kitchen!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 2 cups baby spinach
- 1 medium russet potato
- 0.5 yellow onion, finely diced
- 2 garlic cloves, minced
- 0.33 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped (optional)
Instructions
Peel the potato and dice it into small 1/2-inch cubes. Place the cubes into a bowl of cold water to prevent browning while you prepare the other ingredients.
Crack the eggs into a large mixing bowl. Add the milk, grated Parmesan cheese, salt, and black pepper. Whisk together until well combined.
Heat 1 tablespoon of olive oil in a medium oven-safe skillet over medium heat. Drain the potato cubes and pat them dry. Add the potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and tender. Remove the potatoes from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until wilted. Return the cooked potatoes to the skillet and stir to combine with the spinach.
Pour the egg mixture evenly over the vegetables in the skillet. Reduce the heat to low and cook for 5-7 minutes, or until the edges begin to set but the center is still slightly runny.
Preheat your oven’s broiler. Place the skillet under the broiler and cook for 3-5 minutes, or until the top of the frittata is puffed and golden. Keep an eye on it to prevent overcooking.
Remove the skillet from the oven and let the frittata cool for 3-5 minutes. Use a spatula to loosen the edges, then slice into wedges.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 655 mg | 50% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1619 mg | 34% | |
*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.
