Spinach and Potato Frittata

Spinach and Potato Frittata

397
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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

397
  1. 553 Ratings

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Most helpful positive review

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...

Most helpful critical review

Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the po...

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...

Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the po...

this was so easy to make and tasty. i added twice as much spinach than what the recipe called for and a few less potatos. i also put it in a 400 degree oven for about 8 minutes after it was on...

FANTASTIC! This is the 1st recipe I've ever taken the time to write to you about because it was SO GOOD I made the time. Even though it was the first time I made it, I modified it slightly by ...

This was pretty good, but I will be making some changes the next time I make it. Potatoes are best if sliced thin, but they only take about 8ish minutes to cook. Reduce the amount of olive oil y...

I made this with extra spinach and mini yukon gold potatoes. Also I used six egg whites and three whole eggs instead of six whole eggs. Light and delicious dinner!

The proportions seemed off to me in the recipe. I used large red potatoes so I only used two...but there were still way too many potatoes. And even though I doubled the spinach, I thought ther...