Potato and Spinach Frittata

Introduction

Potato and Spinach Frittata is a savory, hearty dish that combines tender potatoes with fresh spinach in a fluffy, flavorful egg base. This versatile frittata is perfect for any meal of the day—whether for breakfast, lunch, or a light dinner. The soft, creamy potatoes and earthy spinach pair beautifully with the eggs, creating a comforting, satisfying dish. Simple to prepare and full of wholesome ingredients, Potato and Spinach Frittata is both nutritious and delicious. It’s a great option for meal prepping, as it keeps well in the fridge and can be enjoyed throughout the week.

I remember the first time I made this frittata for a cozy brunch. The aroma of the potatoes cooking with the spinach filled the house, and everyone loved how comforting and flavorful it was. What I appreciate about this dish is how easy it is to customize—you can add cheese, herbs, or other veggies based on what you have on hand. It’s a great way to use up leftovers and create a wholesome, satisfying meal. Whether for a busy weekday breakfast or a leisurely weekend lunch, this frittata always hits the spot!

Perfect for:

• Weekday breakfasts
• Brunch gatherings
• Light dinners
• Meal prep
• Vegetarians

Why You’ll Love This Recipe

Here’s why Potato and Spinach Frittata will become a staple in your kitchen:

• Hearty and Filling: The potatoes provide a satisfying, comforting base, making this frittata both filling and nutritious.
• Packed with Vegetables: Fresh spinach adds a burst of flavor and nutrition, providing a great source of iron and vitamins.
• Easy to Make: This frittata is a one-pan wonder, making cleanup a breeze.
• Customizable: You can easily add your favorite vegetables or cheese for extra flavor and variety.
• Perfectly Balanced: With protein from the eggs and fiber from the vegetables, this dish offers a balanced and wholesome meal.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 4 servings
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 12g, Carbs: 20g, Fat: 18g

Ingredients

Gather these ingredients to make your Potato and Spinach Frittata:

For the Frittata:

• 2 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 large eggs
• 1 cup fresh spinach, chopped
• ½ cup milk (or plant-based milk)
• Salt and pepper, to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh herbs for garnish (optional)

Ingredient Highlights

• Potatoes: Provide a creamy, starchy base that makes the frittata hearty and filling.
• Spinach: Adds a fresh, earthy flavor and is packed with vitamins and minerals like iron and vitamin K.
• Eggs: The main protein source in this dish, creating the structure and fluffiness of the frittata.
• Olive Oil: Used to sauté the vegetables, providing a healthy fat and a rich flavor.
• Onions and Garlic: Bring savory depth and aromatic richness to the frittata.

Step-by-Step Instructions

Here’s how to make Potato and Spinach Frittata:

Prepare the Potatoes:

1. Cook the Potatoes: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 8-10 minutes, or until they’re golden and tender. Remove the potatoes from the skillet and set them aside.

Prepare the Vegetables:

2. Sauté the Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted. Season with salt and pepper to taste.

Make the Egg Mixture:

4. Whisk the Eggs: In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper. If you’re using Parmesan cheese, whisk it into the egg mixture as well.

Assemble the Frittata:

5. Combine Everything: Add the cooked potatoes back into the skillet with the spinach and onion mixture. Spread them evenly in the pan.
6. Pour the Egg Mixture: Pour the egg mixture over the vegetables, making sure it’s evenly distributed. Let it cook undisturbed for 3-4 minutes, until the edges start to set.

Cook the Frittata:

7. Finish Cooking the Frittata: Transfer the skillet to the preheated oven (at 375°F/190°C) and bake for 12-15 minutes, or until the eggs are fully set and the top is slightly golden. You can also cook the frittata on the stovetop over low heat with a lid on for 10-12 minutes if you prefer not to use the oven.
8. Cool Slightly: Remove the frittata from the oven and let it cool for a couple of minutes before slicing.

Serve and Garnish:

9. Serve and Enjoy: Slice the frittata into wedges and serve warm. Optionally, garnish with fresh herbs like parsley or basil for an added touch of freshness.

How to Serve

Potato and Spinach Frittata is versatile and can be served in various ways:

• With a Side Salad: Pair with a fresh green salad or mixed greens for a well-rounded meal.
• For Breakfast or Brunch: Serve with whole-grain toast, avocado slices, or fresh fruit for a balanced breakfast.
• For a Light Dinner: Enjoy it with a side of roasted vegetables or a light soup.
• As Meal Prep: This frittata can be sliced into portions and stored in the fridge for easy grab-and-go meals throughout the week.
• With Cheese: If you love cheese, top each slice with a sprinkle of extra cheese or serve with a side of your favorite cheese.

Additional Tips

Here are some tips to ensure your Potato and Spinach Frittata turns out perfectly:

• Use a Non-Stick Skillet: This will make it easier to cook and remove the frittata from the pan.
• Don’t Overcook the Potatoes: Make sure the potatoes are tender but not overdone, as they’ll continue cooking in the egg mixture.
• Customize with Other Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini for more variety.
• Use Fresh Spinach: Fresh spinach wilts better than frozen spinach and adds a brighter flavor.
• Make It Dairy-Free: For a dairy-free version, omit the Parmesan cheese and use plant-based milk like almond or oat milk.

Recipe Variations

Here are 10 variations you can try for Potato and Spinach Frittata:

• Sweet Potato and Spinach Frittata: Swap regular potatoes for sweet potatoes for a slightly sweeter, nutrient-packed twist.
• Cheesy Spinach Frittata: Add extra cheese like cheddar, feta, or mozzarella for a cheesy frittata.
• Mushroom and Spinach Frittata: Add sautéed mushrooms for an earthy, savory addition to the frittata.
• Zucchini and Spinach Frittata: Incorporate sliced zucchini for a light, fresh flavor.
• Tomato and Spinach Frittata: Add diced tomatoes for a juicy, tangy contrast to the spinach.
• Roasted Pepper and Spinach Frittata: Use roasted red peppers for a smoky, sweet flavor.
• Vegan Potato and Spinach Frittata: Use tofu or chickpea flour as an egg substitute for a vegan version.
• Herbed Potato and Spinach Frittata: Add fresh herbs like thyme, rosemary, or dill for a fragrant twist.
• Spinach and Onion Frittata: Skip the potatoes and make a simple spinach and onion frittata for a lighter option.
• Pesto Potato and Spinach Frittata: Stir in some pesto to the egg mixture for an herby, flavorful frittata.

Freezing and Storage

• Freezing: Potato and Spinach Frittata can be frozen for up to 2 months. Slice it into portions and wrap each piece tightly in plastic wrap or foil. Store in an airtight container and reheat in the microwave or oven when ready to serve.
• Storage: Store leftover frittata in the refrigerator, tightly covered, for up to 3 days. Reheat in the oven or microwave before serving.

Special Equipment

Here are some special equipment items to make preparing your Potato and Spinach Frittata easier:

• Oven-Safe Skillet: A skillet that can go from stovetop to oven is essential for making frittatas.
• Whisk: A good whisk is key for mixing the eggs smoothly with the milk and seasonings.
• Spatula: Useful for stirring the vegetables and eggs evenly in the pan.
• Sharp Knife: A sharp knife will help you easily slice through the frittata.

FAQ Section

1. Can I use frozen spinach?
   Yes, frozen spinach can be used, but make sure to thaw and drain it well to avoid excess moisture in the frittata.
2. Can I add meat to this frittata?
   Yes, you can add cooked chicken, turkey, or sausage to the frittata for a heartier version.
3. Can I make this ahead of time?
   Yes, the frittata can be made ahead of time and stored in the refrigerator. It reheats well for a quick meal.
4. Can I make it without cheese?
   Yes, you can make the frittata without cheese for a lighter version or to keep it dairy-free.
5. Can I use a different type of potato?
   Yes, you can use other types of potatoes like Yukon Gold or red potatoes, depending on your preference.

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Conclusion

Potato and Spinach Frittata is a simple, delicious, and nutritious dish that’s perfect for any occasion. With its hearty potatoes, fresh spinach, and fluffy egg base, it’s a meal that satisfies both the body and the taste buds. Whether for breakfast, brunch, or dinner, this frittata is versatile, easy to make, and a great way to enjoy wholesome ingredients.

Enjoy a warm slice of comfort with every bite! The combination of tender potatoes and vibrant spinach creates a satisfying, well-balanced dish that’s as flavorful as it is nourishing.

I’d love to see how your Potato and Spinach Frittata turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creation. Happy cooking!