Vegetarian Spinach Potato Frittata
Elevate your meatless meal game with this hearty and flavorful Vegetarian Spinach Potato Frittata, a perfect combination of simple ingredients and bold taste. Packed with tender golden-brown potatoes, sautéed onions, and nutrient-rich spinach, this frittata is bound together by fluffy, perfectly seasoned eggs infused with creamy milk. A generous sprinkle of cheddar cheese adds a rich, gooey finish as it bakes to golden perfection in the oven. With just 15 minutes of prep and 25 minutes of cooking, this one-pan dish makes an ideal breakfast, brunch, or even dinner option. Serve it warm, straight from the skillet, and watch as its irresistible aroma draws everyone to the table. Perfect for vegetarians or anyone craving a satisfying, wholesome meal, this frittata is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 medium Potatoes, diced into small cubes
- 4 cups Fresh spinach, chopped
- 8 pieces Large eggs
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly golden brown.
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the skillet from the heat.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to spread it out if necessary.
Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the top is golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes. Slice into wedges and serve warm.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 17.9 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1374 mg | 106% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3561 mg | 76% | |
*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.
