Jump to Recipe Print RecipeAs I stood in my kitchen, the savory scent of sautéing potatoes and fresh spinach began to wrap around me like a warm hug, instantly lifting my spirits. My trusty skillet was about to transform ordinary ingredients into a delightful Spinach and Potato Frittata—an effortless dish that’s perfect for breakfast or a cozy weeknight dinner. This recipe not only embraces simplicity with its one-pan approach but also caters to those of us who crave healthy, homemade food without spending hours in the kitchen. With vibrant colors and nutritious ingredients, this frittata is a feast for the eyes and the palate. Imagine the joy of serving it up for brunch or prepping it in advance for busy weekdays! Are you ready to elevate your meal prep game with this deliciously satisfying dish? Why is this frittata a must-try? Simplicity at Its Finest: This Spinach and Potato Frittata requires minimal ingredients and just one skillet, making cleanup a breeze! Flavor Explosion: The harmonious blend of creamy feta, tender potatoes, and fresh spinach delivers a rich, savory flavor that satisfies any palate. Meal Prep Champion: Perfect for preparing ahead of time, it stores well in the fridge, ensuring healthy breakfasts are always at your fingertips. Versatile Dish: With easy substitution options, feel free to customize this recipe with whatever veggies or cheeses you have on hand! Crowd Pleaser: Serve it for brunch alongside fresh salsa or a green salad, and watch it disappear in no time—every bite is a delight! Spinach and Potato Frittata Ingredients For the Frittata Eggs – The foundation of your frittata, providing a rich source of protein; use large eggs or an egg substitute for a vegan version. Milk – This adds creaminess and binds the frittata well; opt for plant-based milk for a dairy-free alternative. Sea Salt – Essential for enhancing flavor; adjust according to your preference. Black Pepper – Freshly ground pepper elevates the taste; add to suit your spice levels. Olive Oil – Ideal for sautéing ingredients, lending richness; can be substituted with butter or other oils. Russet Potatoes – The dish’s heartiness comes from these potatoes; try sweet potatoes for a unique twist. Red Pepper – Adds sweetness and a splash of color; feel free to substitute with any bell pepper. Green Onion – Offers a gentle onion flavor; shallots or chives work as great alternatives. Baby Spinach – Packed with nutrients and color, this ingredient is essential for the frittata; you can use kale or swiss chard if desired. Feta Cheese – Brings a creamy, tangy element; consider goat cheese as a substitute or omit entirely for a vegan option. Step‑by‑Step Instructions for Spinach and Potato Frittata Step 1: Preheat the Oven Begin your Spinach and Potato Frittata by preheating your oven to 450°F (232°C). This ensures the frittata will cook evenly and achieve a lovely golden color on top. While the oven heats, grab a mixing bowl or large measuring cup to whisk the eggs, milk, sea salt, and black pepper together until well combined and airy. Step 2: Sauté the Potatoes Heat a sturdy, oven-safe skillet over medium heat and add a splash of olive oil. Once the oil glistens, toss in the diced russet potatoes. Sauté them for about 5 minutes, stirring occasionally, until they turn golden brown and fork-tender. You’ll know they’re ready when they have a delightful crispness on the outside and softness inside. Step 3: Add Vegetables Next, add the diced red pepper and sliced green onion to the skillet. Continue sautéing for another 3-4 minutes until the vegetables soften and release their vibrant colors. Once softened, stir in the baby spinach, allowing it to wilt down for about 1-2 minutes. The mixture should look bright and plentiful as flavors meld together. Step 4: Combine with Egg Mixture Carefully pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle crumbled feta cheese atop the egg and vegetable medley, letting it rest on the heat for 2-3 minutes. You’ll see the edges start to set, which means you’re almost ready for the oven! Step 5: Bake the Frittata Transfer the skillet to the preheated oven and bake for approximately 15 minutes. The frittata will puff up and turn golden, with the center set but still slightly jiggly. Keep an eye on it; once it appears firm and a beautiful golden-brown, it’s time to take it out and let it rest for a moment. Step 6: Slice and Serve Once the Spinach and Potato Frittata has cooled slightly, slice it into wedges using a sharp knife. Serve warm for a delightful breakfast or let it cool completely for meal prep. Store leftovers in sealed containers in the refrigerator for up to 4 days, making grab-and-go breakfasts an effortless delight! Storage Tips for Spinach and Potato Frittata Fridge: Store your Spinach and Potato Frittata in airtight containers for up to 4 days. This keeps it fresh and ready for a quick meal. Freezer: Freeze the frittata in individual slices wrapped in plastic wrap, then placed in a freezer bag, for up to 3 months for a convenient breakfast option. Reheating: Reheat slices in the microwave for about 1 minute or in the oven at 350°F (175°C) until heated through, ensuring it’s warm and fluffy. Meal Prep: Ideal for meal prep, this frittata can be made ahead of time and easily enjoyed throughout the week, allowing for healthy, hassle-free breakfasts! Tips for the Best Spinach and Potato Frittata Use Fresh Ingredients: Fresh spinach and high-quality eggs elevate the dish’s flavor; always choose the best produce you can find for delightful results. Don’t Overcrowd the Skillet: Using a large enough skillet allows for even cooking; overcrowding can lead to uneven textures and prevent browning. Watch the Spinach: Overcooking spinach can lead to a mushy texture; simply wilt it down for a minute to keep it vibrant and tender. Let It Set: Allow the frittata to rest for a few minutes after baking; this will help it firm up and make slicing easier. Experiment with Cheese: While feta is traditional, feel free to swap in other cheeses like goat or cheddar for a different flavor profile in your frittata. Spinach and Potato Frittata Variations Feel free to explore these delightful twists on this classic Spinach and Potato Frittata to elevate your culinary experience! Sweet Potatoes: Swap Russet potatoes for sweet potatoes for a naturally sweeter flavor and vibrant color. The added creaminess complements the spinach beautifully. Extra Veggies: Toss in zucchini or mushrooms for a texture twist and unique taste! These additions not only enhance flavor but also boost nutritional value. Cheesy Delights: Experiment with cheddar or pepper jack for a sharper, bolder flavor. These cheeses melt beautifully, adding a different creamy richness to your frittata. Herb Infusion: Add fresh herbs like basil, thyme, or dill to elevate the aroma and flavor profile. A sprinkle of fresh herbs brings a garden-like freshness that excites the palate. Vegan Option: Use a plant-based egg substitute with almond or soy milk for a dairy-free and vegan-friendly version. It’s a great way to enjoy a classic without compromising your lifestyle. Spice It Up: For those who love a kick, add diced jalapeños or a dash of red pepper flakes before baking! The heat complements the savory flavors perfectly, creating a delightful zesty experience. Flavorful Salsas: Serve with fresh salsa or a dollop of guacamole for an added flavor punch. The coolness of avocado or the bite of salsa pairs beautifully with the warm frittata! This Spinach and Potato Frittata is all about customization and using what you love! Consider pairing it with a delicious salad or greet guests with a warm slice alongside an aromatic cup of coffee. If you’re hungry for more, try serving it alongside the Garlic Herb Potato or the satisfying Chicken Dumplings Cozy for a complete meal! Make Ahead Options This Spinach and Potato Frittata is perfect for busy home cooks looking to save time! You can prepare the sautéed vegetables (potatoes, peppers, green onions, and spinach) up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to maintain their freshness and flavor. When you’re ready to enjoy your frittata, combine the whisked eggs with the prepared vegetables and bake it as directed. This means that come morning or a hectic weeknight, you’ll have a nutritious meal waiting for you with just a few final steps! Just remember that for the best texture, avoid overcooking the vegetables when sautéing them ahead of time, ensuring they remain vibrant and delightful in your Spinach and Potato Frittata. What to Serve with Potato and Spinach Frittata Imagine a cozy brunch setting where your potato and spinach frittata takes center stage, complemented by delightful sides that enhance its flavors. Fresh Arugula Salad: A lightly dressed arugula salad adds a peppery freshness, balancing the richness of the frittata perfectly. Toasted Multigrain Bread: The hearty crunch of toasted multigrain bread makes for a satisfying pairing, ideal for soaking up any flavorful bites. Sliced Avocado: Creamy, ripe avocado adds a buttery texture and essential healthy fats, providing a lovely contrast to the fluffy frittata. Crispy Bacon: For meat lovers, crispy bacon strips introduce a savory, salty note, awakening the taste buds with each bite. Tomato and Cucumber Salad: A vibrant tomato and cucumber salad provides a refreshing crunch, brightening the dish and adding a burst of color to the plate. Savory Salsa: A dollop of fresh salsa gives a zesty kick, harmonizing beautifully with the frittata’s creamy feta and tender vegetables. Herbal Tea or Fresh Juice: Pairing with a calming herbal tea or a refreshing glass of freshly squeezed juice rounds out your meal beautifully, setting the perfect tone for your dining experience. Spinach and Potato Frittata Recipe FAQs What type of potatoes should I use for the frittata? I recommend using russet potatoes for their heartiness, but sweet potatoes can provide a deliciously sweet twist. Just make sure they’re diced evenly for consistent cooking. How long can I store leftovers of the frittata? You can keep your Spinach and Potato Frittata in the refrigerator for up to 4 days in an airtight container. Just remember that freshness is key for the best flavors, so enjoy it within that timeframe! Can I freeze the frittata for later use? Absolutely! To freeze, slice the frittata into individual servings, wrap each slice in plastic wrap, and place them in a freezer bag. They’ll stay good for up to 3 months. When you’re ready to enjoy, just reheat in the microwave or oven until warmed through! What vegetables can I substitute in this recipe? Feel free to get creative! Swap out red pepper for any bell pepper, or add extra veggies like zucchini or mushrooms. As for greens, kale or swiss chard are fantastic alternatives to baby spinach and pack a nutritious punch. Is this recipe suitable for different dietary needs? Yes! This frittata can easily adapt for various dietary preferences. For a vegan version, use egg substitutes and omit cheese. If you have nut allergies, ensure you select a dairy-free milk alternative that meets your needs. How do I prevent the frittata from becoming watery? To avoid a watery frittata, ensure all vegetables are well-drained of excess moisture, especially spinach. Sauté vegetables until just wilted and make sure not to add too much milk. The egg mixture should remain light and airy for a perfect texture. Spinach and Potato Frittata: Your Easy Breakfast Game-Changer This Spinach and Potato Frittata is a simple, healthy dish perfect for breakfast or dinner, satisfying both taste and convenience. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsResting Time 5 minutes minsTotal Time 35 minutes mins Servings: 4 slicesCourse: BreakfastCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Frittata6 large Eggs or egg substitute for vegan version0.5 cups Milk plant-based milk for dairy-free option1 teaspoon Sea Salt adjust to taste0.5 teaspoon Black Pepper freshly ground to taste2 tablespoons Olive Oil can substitute with butter or other oils2 medium Russet Potatoes or sweet potatoes for a twist1 medium Red Pepper substitutable with any bell pepper2 tablespoons Green Onion or shallots/chives4 cups Baby Spinach or kale/swiss chard0.5 cups Feta Cheese or goat cheese or omit for vegan option Equipment oven-safe skillet Method Step-by-Step InstructionsPreheat the oven to 450°F (232°C). Whisk eggs, milk, sea salt, and black pepper in a bowl until combined and airy.Heat a skillet over medium heat, add olive oil, and sauté diced russet potatoes for about 5 minutes until golden and fork-tender.Add diced red pepper and sliced green onion, sauté for another 3-4 minutes, then stir in baby spinach and wilt for 1-2 minutes.Pour the whisked egg mixture evenly over the vegetables, sprinkle with crumbled feta cheese, and let rest for 2-3 minutes.Transfer the skillet to the oven and bake for about 15 minutes until puffed and golden.Let cool slightly, slice into wedges, and serve warm or cool completely for meal prep. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 220mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 30mgCalcium: 15mgIron: 10mg NotesThis frittata allows for customization; feel free to swap ingredients as needed for a personal touch. 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