Description
A simple and comforting dish packed with fresh spinach and potatoes, perfect for any meal of the day.
Ingredients
Scale
- 4 large eggs
- 1 cup fresh spinach, chopped
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat.
- Add the diced potatoes and chopped onion to the skillet.
- Cook until the potatoes are tender and the onion is soft.
- Stir in the chopped spinach and cook until wilted.
- Beat the eggs in a bowl and season with salt and pepper.
- Pour the eggs over the vegetables in the skillet.
- Cook on the stove for 2 to 3 minutes until the edges start to set.
- Sprinkle grated cheese on top if using.
- Transfer the skillet to the oven and bake for 15 to 20 minutes until set and lightly golden.
- Allow the frittata to cool for a few minutes before slicing and serving.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. Can freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg
Keywords: frittata, spinach, potato, easy breakfast, brunch recipe