Description
A tall, fluffy frittata loaded with tender potatoes, fresh spinach, and creamy eggs, baked golden brown in a deep pan for a show-stopping breakfast, brunch, or dinner.
Ingredients
Scale
- 10 large eggs
- ½ cup milk or cream
- 2 tbsp olive oil (or butter)
- 2 medium potatoes, peeled and diced into small cubes
- 2 cups fresh spinach (chopped, or thawed frozen spinach squeezed dry)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (mozzarella, cheddar, or feta crumbles)
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease or line a deep oven-safe pan or skillet.
- Heat olive oil in a skillet. Add diced potatoes, season with salt, pepper, and paprika. Cook 8–10 minutes, stirring occasionally, until tender and lightly golden. Add onions and garlic, cooking until fragrant. Stir in spinach and cook until wilted.
- In a large bowl, whisk eggs with milk, shredded cheese, salt, and pepper.
- Transfer potato-spinach mixture into the greased pan. Pour egg mixture evenly over the top. Stir lightly to distribute fillings.
- Place in oven and bake for 30–40 minutes, until set in the middle and golden on top. A knife inserted should come out clean.
- Let cool slightly before slicing into wedges. Garnish with parsley.
Notes
- For a spicier version, add red pepper flakes to the potato mixture.
- Feel free to substitute the cheese with your favorite type.
- This frittata can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg