Spinach and Potato Frittata

Spinach and Potato Frittata

395
CHERYL H. 2

"This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit."

Ingredients

30 m servings 281 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

395
  1. 551 Ratings

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This is my recipe and I am always changing and adding things. I recently added fresh (or dried)basil and diced tomatoes along with the spinach and it makes this dish 2 times better. Thanks for t...

The possibilities are ENDLESS! I opted to cut the potatoes up, put them in a large bowl, coat them in olive oil, season with salt, pepper, italian seasoning, garlic salt, and cayan pepper, ro...

This recipe is so good I always double it, using a 12in. straight sided skillet. Great leftovers. There are some shortcuts that can cut the prep time at least in half. I use a 30 oz bag of froz...