Description
Indulge in the comforting flavors of this delicious Frittata Recipe featuring potato and spinach. Perfectly fluffy eggs are combined with tender Yukon Gold potatoes and vibrant baby spinach, creating a delightful dish that’s both visually appealing and satisfying. Whether served at brunch or as a quick dinner option, this frittata is versatile and easy to make, promising to impress your family and friends with its rich taste and beautiful presentation.
Ingredients
Scale
- 6 large eggs
- 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
- 2 cups fresh baby spinach
- 1 small onion, finely chopped
- 1 cup feta cheese, crumbled (or cheddar)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced potatoes and sauté until golden brown and tender, about 10-12 minutes.
- Stir in the chopped onion; cook until softened, then add spinach and allow it to wilt for about two minutes.
- In a bowl, whisk together eggs with salt and pepper until frothy.
- Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle cheese on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until set in the center.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 280mg
Keywords: - Customize by adding bell peppers or swapping spinach for kale. - For added flavor, consider mixing in herbs like dill or chives. - Serve warm or at room temperature for best results.