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Spinach and Potato Frittata

Spinach and Potato Frittata

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CHERYL H.

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

CHERYL H.
441
10/16/2003

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 the reviews and the comments. Happy cooking

April P.
230
10/20/2007

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, roll them around a bit to coat and THEN cook them. I also put it in the oven to continue cooking the eggs. I topped with cheddar, mozerella, and feta cheeses and a bit more italian seasoning and fresh tomatoes. There are SOOO many things you can do with this recipe! Go to town!!!

Grandma Ellen
225
5/14/2007

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 frozen potatoes, shredded or o'Brien. Almost any size bag of prewashed spinach coarsely shredded will do. Powdered garlic and onion can work fine if used generously. I have never used milk in it because I use a whole dozen extra-large eggs. My mom, who is 95 likes it plain, my husband sprinkles it with cajun seasoning, and many eat it with salsa. In an extended family of disgustingly finicky eaters, everyone from 3 to 95 likes this! Happily for me, I was told me about this dish over twenty years ago, but I have never seen it in print before. You have done everyone a huge favor by sharing it,Cheryl.