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Potato and Spinach Frittata

Potato and Spinach FrittataPotato and Spinach FrittataPotato and Spinach FrittataPotato and Spinach Frittata

Potato and Spinach Frittata is a satisfying breakfast made all in one skillet. Filled with potatoes, red pepper and spinach, this colourful dish is nice enough to serve at a holiday brunch, yet easy enough for weekly meal prep!

Prep time: PT10M

Cook time: PT25M

Total time: PT35M

Rating

5 stars (3 reviews)

Keywords

potato and spinach frittata, potato frittata

Ingredients

Categories

Cuisine

Steps

  1. Preheat oven to 450 °F. In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.
  2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced potatoes and sauté for at least 5 minutes, stirring occasionally. Season with salt and pepper.
  3. Add the red pepper and green onion and continue to sauté for another few minutes, until they start to soften. Stir in the chopped spinach and cook until wilted.
  4. Turn off the heat and add the egg mixture evenly over top of the vegetables, then top with the crumbled feta cheese. Leave the skillet on the hot burner for 2-3 minutes, until the eggs start to set around the edges.
  5. Carefully transfer the skillet to the oven and bake for up to 15 minutes, or until the eggs are set in the middle of the frittata. Serve immediately, or if making it for meal prep, cut it into slices and store in individual sealed storage containers in the refrigerator. (Be sure not to touch the skillet handle with your bare hands after removing it from the oven!). Eat within 4 days.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 228 kcal
  3. Carbohydrates: 13 g
  4. Protein: 13 g
  5. Fat: 14 g
  6. Saturated Fat: 5 g
  7. Cholesterol: 286 mg
  8. Sodium: 450 mg
  9. Sugar: 3 g

Reviews