Recipe by 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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red potatoes, sliced
torn fresh spinach
sliced green onions
salt and pepper to taste
shredded Cheddar cheese
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.
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 potatoes with garlic powder, Mrs. Dash, and salt & pepper as they are cooking so they can absorb the flavors. I always add mushrooms with the onions and garlic and saute until the water has cooked out. I also omit some of the egg yolks (whites only), which allows me to add lots of yummy Swiss cheese without making the dish too decadent.
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!!!
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.
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 the burner for 6. it was also very good the next day!
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 adding fresh, quartered grape tomatoes, 2 strips of bacon crumbled and doubled the cheese. My 3 young boys would never eat cooked Spinach and before I knew it, the whole thing was gone! Oh, I also substituted the fresh garlic with garlic salt because I figured it would be more evenly distributed that way. Of course I eliminated additional salt. I will make this ALOT!! Inexpensive, healthy, quick - and eaten. What else could you ask for?
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 you cook it in, and increase spinach and cheese if you don't want the potatoes to overpower it too much.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Potato Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 281
** Calories from Fat: 118
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