Potato & Spinach Frittata

potato and spinach frittata

Happy Saturday morning, everyone!!!! As you all know I love brunch, so in keeping in tune with my favorite weekend meal, I am bringing you a frittata.  Drew and I hosted a New Year’s Day brunch and I pulled out all my favorites and a few new ones.  There is no way that I could have a brunch without my Nana’s Sausage Cheese Grits, which, of course, were a big hit.  Baked French Toast is now undoubtedly Hunter’s FAVORITE breakfast indulgence, so I put that on the menu and knew the kids would devour it.  There were a few other things that I will be posting over the next few weeks all of which can be mostly put together in advance and just bake on brunch day, which leaves you time to prepare something while everything else bakes in the oven.  This frittata recipe is one of those dishes that is delicious and fresh and pretty easy to make.  I prepped all the ingredients and put them in small bowls beside the stove, pulled out my favorite blue Le Creuset skillet and right before the guests arrived, I started the frittata.  While the eggs set, I pulled the other dishes out the oven and put them on the serving platters and in that time the frittata was ready.  The potatoes are a hearty addition that will definitely please the big guys, but all in all, this is a pretty light dish.

Stay tuned for more brunch recipes just like this!

Potato & Spinach Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

Potato & Spinach Frittata


  • 2 tablespoons extra virgin olive oil
  • 6 small red potatoes, sliced
  • 1 cup fresh baby spinach, torn
  • 2 tablespoons green onions white and green parts, chopped
  • 1 teaspoon garlic powder
  • Kosher salt & freshly ground black pepper, to taste
  • 6 eggs
  • 1/3 cup reduced fat milk
  • 1/2 cup Monterrey Jack cheese, shredded


  1. In a cast iron skillet, heat olive oil over medium heat. Add potatoes and cook about 10 minutes turning every 1-2 minutes. Mix in spinach, green onions and garlic powder. Season with salt & pepper and cook 1-2 minutes.
  2. Mix together eggs and milk. Pour in skillet over sauteed vegetables. Sprinkle with cheese and reduce heat to low. Cover skillet and cook 5-7 minutes or until eggs are firm. Cut into 6-8 pieces and serve warm.

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