Cheesy Potato & Spinach Frittata
This delightful frittata combines pre-cooked potatoes, fresh spinach, and two kinds of cheese in a fluffy egg base, baked to golden perfection. It's a versatile dish perfect for breakfast, brunch, or a light meal.
Equipment
- Oven
- Oven-safe non-stick skillet (8-inch)
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup pre-cooked diced potatoes (or 1 medium potato, peeled, diced, and pan-fried until tender)
- 1/2 small onion chopped
- 2 cups fresh spinach
- 6 large eggs
- 2 tbsp milk or cream
- 1/4 cup shredded cheddar cheese plus more for topping
- 1/4 cup crumbled feta cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and heat olive oil in an oven-safe non-stick skillet over medium heat.
- Add diced potatoes and chopped onion to the skillet, sautéing for 3-4 minutes until softened and lightly golden.
- Stir in fresh spinach and cook for 1-2 minutes until it wilts, then spread the mixture evenly in the skillet.
Cooking
- In a bowl, whisk eggs, milk or cream, salt, and pepper until well combined.
- Fold in shredded cheddar and crumbled feta cheeses into the egg mixture.
- Pour the egg mixture over the vegetables in the skillet and cook on the stovetop for 3-4 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 12-18 minutes until the frittata is puffed, golden, and set.
- Remove from oven and let it rest for a few minutes before slicing and optionally garnishing with fresh parsley.
Notes
For extra flavor, consider adding a pinch of red pepper flakes with the onions. Ensure your skillet is truly oven-safe to avoid any issues during baking.