Frittata Recipe: Potato & Spinach
Indulge in the comfort of a warm, fluffy frittata that combines tender Yukon Gold potatoes and fresh baby spinach, all enveloped in a creamy egg mixture. This easy-to-make Frittata Recipe: Potato & Spinach is perfect for brunch or a quick weeknight dinner, promising to impress with its vibrant flavors and delightful texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups diced Yukon Gold potatoes
- 2 cups fresh baby spinach
- 6 large eggs
- 1 medium onion, finely chopped
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add diced potatoes, season with salt and pepper, and cook until golden brown and tender (10-12 minutes).
- Add chopped onion and sauté until translucent (about 5 minutes). Stir in fresh spinach until wilted (approximately 2 minutes).
- In a bowl, whisk together eggs with salt and pepper until frothy. Fold in feta cheese.
- Pour egg mixture over the potato-spinach-onion blend in the skillet. Stir gently to combine.
- Bake in the preheated oven for 20-25 minutes or until set and lightly golden on top.
Nutrition
- Serving Size: 1/4 frittata (approximately 145g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 250mg
Find it online: https://carmenrecipes.com/frittata-recipe-potato-spinach/