Easy Potato & Spinach Frittata: Brunch Bliss (Print Version)

Make a simple Potato and Spinach Frittata! This easy recipe is perfect for any meal, packed with flavor and comfort. Get my personal tips.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 large potatoes (Yukon Gold or red bliss), about 1 lb, diced small
02 - 5 oz fresh spinach
03 - 1 small onion, thinly sliced

→ Flavor Boosters

04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - Salt and black pepper, to taste

→ Dairy & Eggs

07 - 8 large eggs
08 - 1/4 cup milk (whole or 2%)
09 - 1/2 cup grated Parmesan cheese

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get those potatoes ready! Wash and dice them into small, even pieces – about half an inch. This helps them cook evenly. Slice your onion thinly too. Heat up a good, oven-safe non-stick skillet (mine's 10-inch, my trusty kitchen sidekick!) over medium heat with a generous glug of olive oil. Add the potatoes and onions, season with a pinch of salt and pepper. Honestly, this is where I always forget to salt the potatoes enough, so be generous! Sauté them, stirring occasionally, until they’re tender and slightly golden, about 10-15 minutes. You want them soft, not mushy. I love the smell of the onions caramelizing, it’s just the best.
02 - Once the potatoes are almost done, toss in your fresh spinach. It’ll look like a mountain, but it cooks down incredibly fast, I promise! Stir it in with the potatoes and onions until it’s completely wilted, maybe 2-3 minutes. Then, add your minced garlic. Stir it in quickly and cook for just about 1 minute until fragrant. Be careful not to burn the garlic – I've made that mistake more times than I care to admit, and burnt garlic is just bitter, yuck! This step smells so good, like a proper home-cooked meal is coming together.
03 - While your veggies are doing their thing, grab a large bowl and crack in your eggs. Pour in the milk, and add another good pinch of salt and pepper. Whisk, whisk, whisk! You want them really well combined and a little frothy. This is important for that fluffy texture. I usually whisk for a full minute, even if my arm gets tired. Sometimes I add a tiny dash of hot sauce here for a little kick, just for me! This mixture is what makes our frittata so light.
04 - Reduce the heat under your skillet to low. Spread the potato and spinach mixture evenly across the bottom of the pan. Pour the whisked egg mixture over the vegetables. Make sure everything is submerged! Now, sprinkle that lovely grated Parmesan cheese evenly over the top. I sometimes go a little overboard with the cheese, but hey, you do you! This is where the magic starts to happen, you can see the edges of the frittata starting to set.
05 - Let the frittata cook on the stovetop for about 5-7 minutes, until the edges are set and a good portion of the bottom is cooked but the top is still quite liquidy. This is crucial for a perfectly cooked frittata. While it’s cooking, preheat your oven to 375°F (190°C). Once the stovetop portion is done, carefully transfer the skillet to the preheated oven. Bake for another 10-15 minutes, or until the frittata is puffed up, golden brown on top, and a knife inserted into the center comes out clean. Be careful when pulling it out, that pan is hot!
06 - Once it’s out of the oven, let your beautiful Potato and Spinach Frittata rest in the pan for 5 minutes. This helps it set completely and makes it easier to slice. Run a knife around the edge of the pan, then carefully slide it onto a cutting board. Garnish with fresh chopped parsley if you're feeling fancy (I usually am!). Slice into wedges and serve warm. It should be golden on the outside, fluffy on the inside, and smell absolutely divine. Enjoy your creation!

# Notes:

01 - Always use a non-stick pan for frittatas, or you'll be scraping for days, trust me!
02 - This frittata keeps great in the fridge for up to 3 days, perfect for quick breakfasts.
03 - No spinach? Kale or Swiss chard work wonders too, just wilt them down.
04 - A sprinkle of fresh herbs at the end makes all the difference, don't skip it!

# Tools You'll Need:

01 - 10-inch oven-safe non-stick skillet
02 - large bowl
03 - whisk
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 15-20g
Protein: 15-20g

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