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This potato frittata is delicious and easy to make. I serve it at Saturday family brunches and get-togethers, and it’s always a big hit.
Ingredients
- 2 tablespoons olive oil
- 6 small red potatoes, sliced
- 1 cup torn fresh spinach
- 2 tablespoons sliced green onions
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 6 large eggs
- 1/3 cup milk
- ½ cup shredded Cheddar cheese
Directions
Step 1
Gather all ingredients.
Step 2
Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Step 3
Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
Step 4
Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
Step 5
Slice and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat4g | 22% |
| Cholesterol197mg | 66% |
| Sodium175mg | 8% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber3g | 10% |
| Total Sugars3g | |
| Protein13g | |
| Vitamin C2mg | 10% |
| Calcium118mg | 9% |
| Iron1mg | 7% |
| Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I made this frittata for brunch for friends and it was really easy and quick. Everybody loved it!!
I doubled the spinach and it was delicious (and
I dont even like spinach!). The next time I made
it, I used jalapeno jack cheese instead of the
cheddar–and it was even better!! -
This is delish! My house smelled wonderful as it cooked. It turned out so light and fluffy and full of flavor. I just had the leftovers for lunch, yum yum.
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I made this for dinner the other night; it was very filling and DELICIOUS! Thanks for the recipe!
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excellent and extremely easy to prepare. I added a little fresh thyme and a shot of hot sauce.
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This is GREAT! I also added almost 2 cups of spinach and a bit of Rosemary. An instant classic in our home.
Thanks for the great recipe! -
My mom absolutely loved this as a side dish for her Mother’s Day dinner. Even Dad and my little brother, who scoffed at first, went back for seconds! It was so quick and easy, and surprisingly even tasted great the next day!
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it has great potential! Good flavor. The potato slices were a little difficult to cut through. I think that next time I will buy hash brown potatoes (in the refrigerated section at the grocery store) to use instead of sliced red potatoes.
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This is my recipe and I am always changing and adding things. I recently added fresh (or dried)basil and diced tomatoes along with the spinach and it makes this dish 2 times better. Thanks for the reviews and the comments.
Happy cooking -
I love to cook, but this was not worth the time or the effort. Husband agreed, it’s not a keeper.
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This is delicious! I used white potatoes instead of red and I was delighted with the results. Thanks for a great recipe!
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I made this with extra spinach and mini yukon gold potatoes. Also I used six egg whites and three whole eggs instead of six whole eggs. Light and delicious dinner!
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Good recipe. Hearty and filling.
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This was pretty good, but I will be making some changes the next time I make it. Potatoes are best if sliced thin, but they only take about 8ish minutes to cook. Reduce the amount of olive oil you cook it in, and increase spinach and cheese if you don’t want the potatoes to overpower it too much.
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great tasting and easy to make.
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great twist for the ho-hum scrambled eggs. i subbed shallots for the onion and added a pinch of nutmeg. i also put under the broiler for 2 minutes to brown the top a bit. it even slide out of the pan as it should! nice.
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This is easy and delicous. Definitely double the spinach and living in the south I used Vidalia onions which are in season now and it added a delicate sweet touch to it.
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This was a great recipe although I increased the size to 8 eggs and 8 potatoes and used sliced green onions as well as half a regular yellow onion. Also, since I live in France and don’t really have access to Cheddar cheese, I used freshly-grated Parmesan Reggiano instead. I also added a dash of onion powder and some other mixed herbs.
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This was too plain, it needs some zip to it. I added tobasco sauce and it needs more than that to help it. Won’t be making again.
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This is, arguably one of the best recipes I’ve tried. It is so flavorful and pretty much makes a whole meal by itself. My husband has even taken leftovers for his lunch and it reheats well. A quick meal, the longest part is just preparing the veggies.
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I made this one morning when we were looking for something different than the traditional eggs and toast. It was wonderful! I didn’t have any potatoes that day and it still was wonderful. I can’t wait to make with potatoes next time as I’m sure it will be even better. Thanks for a great breakfast!
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I cooked this for dinner tonight and it was really good! If you are having it as a main dish, I’d say it serves 2-3 people. I also added a little brocolli to the mix. Next time I would try a diced white onion instead of the scallions, which kind of disappeared in the dish. Thanks for the yummy recipe! 🙂
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This is a very nice frittata recipe which lends itself to variety. We loved it!
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Ok as is (we added more spinach), but next time we’ll even add more. I think we’ll use mushrooms (portabello) & maybe some pepperjack cheese for some spice.
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I’ve made this twice, and found it to be all right, but not one of my absolute favorites. I like the suggestion of adding broccoli. I too have also added more spinach. The last time I made it, I only had 5 eggs, and it still turned out fine.
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needs salt, too much garlic. Will be fine with those changes-but don’t know if that makes it non-south beach friendly.
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This is excellent. This has now become a breakfast treat at our home instead of omlettes. I put this under the broiler to finish off the top because it would never seem to get done.
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Great recipe thanks! Even the kids went back for seconds. I served this for dinner with at salad.
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Good, but I found it to be a bit bland.
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My potatoes must have been too big. I used five red potatoes, but I wouldn’t consider them “small”. My fritatta ended up taking about 12 minutes for the eggs to firm up. The family seemed to like it, also I added some roasted red bell peppers on top with the cheese.
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Super recipe.. Very versatile. I added Tomatoes and some basil and it was a hit. I am looking forward to using this recipe in many different ways. Its a shame others are so negative.
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Very good. I used one medium sized russet potatos and one small red potato as that is what I had. I also added 1/2 cup of sliced fresh mushrooms and sliced roma tomato after pouring the eggs over. 6 eggs didn’t seem to be enough so I increased to 8 and put the whole thing in the oven for 10 minutes at 350 after it was mostly set on the stove top to allow it to finish cooking.
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This was super fast and yummy! Didn’t have any green onions so used regular white ones, and diced the potatoes instead of slicing because I thought that would be too hard without a mandolin…Also put it under the broiler for a few minutes to get the cheese nice and bubbly! Thanks for the recipe
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Great recipe, I did add thinly sliced pumpkin (same time as the potato) I also added zuccini, red capsicum and mushrooms. I guess you can add just about any vegies to a base like this. Partner announced that I can make this again anytime. Great recipe, very tasty. Thanx!
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a bit bland but healthy, specially with added veggies as others suggested
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FANTASTIC! My mom, her boyfriend, and I all LOVED this recipe! YUMM! I actually tried dipping it in ketsup and it was still supurb!
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I shredded my potatoes for this recipe and it makes a lot so there was a lot leftover. I tell you this was better the next day. My husband thought it was a bit dry so he ate it with ketchup.
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This tasted great – I substituted frozen for fresh spinach and yellow for green onion. Next time I think I will cook for a few minutes and flip the frittata before adding the cheese.
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a bit bland, but easy to make. We put salsa on top and it was much better
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This was great! I used frozen spinach and added some mushrooms. I liked this recipe because you can cook it on the stove rather than in the oven.
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FANTASTIC! This is the 1st recipe I’ve ever taken the time to write to you about because it was SO GOOD I made the time. Even though it was the first time I made it, I modified it slightly by adding fresh, quartered grape tomatoes, 2 strips of bacon crumbled and doubled the cheese. My 3 young boys would never eat cooked Spinach and before I knew it, the whole thing was gone! Oh, I also substituted the fresh garlic with garlic salt because I figured it would be more evenly distributed that way. Of course I eliminated additional salt. I will make this ALOT!! Inexpensive, healthy, quick – and eaten. What else could you ask for?
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Very tasty and quick — a practical recipe for a fancy-but-quick breakfast/lunch. I used goats milk and coconut oil for health reasons. I also increased the amount of spinach. Great recipe!
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This was great!!! I had to cook it quite a bit longer than 5-7 minutes for the egg to cook through, but it tasted fabulous!
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Wonderful! Easy to make and delish. I made it for brunch for friends and they all loved it. The potatoes are great in this recipe.
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*tomatoes make this recipe especially good
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Made this for dinner tonight and it was a major hit! Next time I will add mushrooms and change from cheddar to Swiss cheese. Very easy and very tasty meal for any time of day!!
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My first time making a frittata so I followed the directions exact. Was one egg short but didn’t seem to matter. The end result was very neat and delicious. I’ll definitely hang on to this one and make variations with mushrooms, tomatoes and some funky cheese. But thanks for being my first! 🙂
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Delicious and very quick to cook. I substituted chives for green onions, and cooked it about 10 minutes longer in the oven. A real hit with the whole family!
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Great recipe…this is delicious and definitely a keeper!! Not bad for you, either.
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The proportions seemed off to me in the recipe. I used large red potatoes so I only used two…but there were still way too many potatoes. And even though I doubled the spinach, I thought there should have been more. I will try this again…but I will cut down on the potatoes even more. One other thing I would suggest is to generously add salt and pepper to the potatoes before addding the egg mixture…I found the potatoes to be a bit bland.
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loved it – definitely use whatever ingredients you enjoy on omelets. The potato adds a nice “bottom” for the frittata! The amount of potatoes may seem like a lot but it turns out perfect in the end.
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This recipe is so good I always double it, using a 12in. straight sided skillet. Great leftovers. There are some shortcuts that can cut the prep time at least in half. I use a 30 oz bag of frozen potatoes, shredded or o’Brien. Almost any size bag of prewashed spinach coarsely shredded will do. Powdered garlic and onion can work fine if used generously. I have never used milk in it because I use a whole dozen extra-large eggs. My mom, who is 95 likes it plain, my husband sprinkles it with cajun seasoning, and many eat it with salsa. In an extended family of disgustingly finicky eaters, everyone from 3 to 95 likes this! Happily for me, I was told me about this dish over twenty years ago, but I have never seen it in print before. You have done everyone a huge favor by sharing it,Cheryl.
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Easy & very good. A keeper. I subsituted frozen spinach and yellow onions. You do, however, need to put it in the oven or under the broiler to set the eggs. Only change, next time use more cheese.
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Delicious 🙂 Added salt and peppert to the potatoes before i cooked them and a little salt to the spinach… This is a keeper !
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Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the potatoes with garlic powder, Mrs. Dash, and salt & pepper as they are cooking so they can absorb the flavors. I always add mushrooms with the onions and garlic and saute until the water has cooked out. I also omit some of the egg yolks (whites only), which allows me to add lots of yummy Swiss cheese without making the dish too decadent.
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This was awesome exactly as is. However the cooking method really doesn’t work. You have to work some of the egg down over the sides of the frittata when on the burner and then when bottom is done, put it in a 400 degree over for 7 or 8 minutes. It’s the only way I found to get he egg done with frittatas. The taste of this one is excellent and will make it again.
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A very good dish that I used as a side dish for a ham dinner. Since I cook for two sometimes three the left overs will be greatly appreciated. A keeper for sure.
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This was so delicous, the kids loved it. I will certainly make this again and again.
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i should have read the reviews BEFORE making this recipe but i was in a rush. next time i will try seasoning potatoes while they’re cooking as they were a bit bland. the amount of “small” potatoes i purchased was more for a LARGE sized skillet. i also substituted vegetable oil and a cheddar blend cheese. added more garlic salt, garlic and spinach. i sprinkled cold diced fresh tomatoes on some of it also – it was refreshing. this recipe is not great but pretty good. i will try to make it again seasoning potatoes as they cook. thank you for sharing this recipe – my first time tasting a frittata! i will certainly make more as they are very quick and easy to make.
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great
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Eating this right now. It’s pretty good. I had to make a couple changes to the recipe, though. I used 2 regular Idaho potatoes and cut them up in pieces; I don’t have red potatoes on hand. I also had to use canned milk because I ran out of regular and soy milk. I also had to use mozzarella cheese because that’s all I have for now. I also used red onion because I didn’t have green onions. I had to allow the whole mixture to cook a little longer because at the end of 7 minutes the eggs weren’t fully cooked. It browned the bottom of the frittata some but it’s still good. (Can’t eat not-fully-cooked eggs now, not healthy.)
Overall though, tastes good. 🙂
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This makes for a great light meal. I added a handful of sliced fresh mushrooms and subbed a half a bag of diced ‘ready potatoes with onions’ and swiss for the cheddar. It was awesome. Used four eggs because it was only two of us and still had enough for lunch the next day.
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This was a great starter recipe. I added some more seasonings to my potatoes (seasoning salt, more garlic, pepper) and I think that really made the difference. I ended up transferring the frittata to a plate to flip it over in the pan to set the top. It all stayed together and worked quite nicely. My boyfriend came home from a business trip and is loving the leftovers!
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This is a pretty good, healthy, easy to make, and your kids will eat it recipe. I added bacon bits while cooking the potatoes, it added some meaty flavor to the potatoes as they do need some extra flavoring.
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Very good – I had to cook it a lot longer than the recipe said – but I doubled everything and put in a LOT more spinach. I would put in only 1/4c milk instead of 1/3c
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This recipe is delicious! I did make some modifications though. I used purple, red, and gold potatoes (a mix from Trader Joe’s). I thought the amount of potatoes the recipe called for was too much (I recommend using only half) and the spinach should be doubled. Next time, I’ll add cooked mushrooms and tomatoes.
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I made this in a saucepan instead of a skillet since I didn’t have any skillet lids. My boyfriend and I both really liked it and he’s rather hard to please. And cooking potatoes in a covered saucepan like that was an epiphany, much easier than frying and they taste just as good. A winner of a recipe!
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I took other reviewers advice with this and seasoned the potatoes with salt and black pepper whilst cooking. I only used 3 potatoes and more spinach. I finished it off by putting it under the broiler for 5 minutes. This made a great lunch for me and my oldest daughter with slices of Country Seed Bread from this site. I’ll definitely make this again. Many Thanks.
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This recipe was really very good! It was simular to my fried potatoes, however, a little different. I added a few red pepper flakes and some green pepper. We love cheese on potaotes so we put extra. Like the whole package!! I served this as part of my Sunday dinner and everyone loved it!
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This frittata was easy to make and really good. The changes I made were to substitute garlic powder for the crushed garlic and Italian cheese blend instead of the cheddar.
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As other reviewers have written, this is a decent starter recipe. This needed a lot of extra seasoning as well as additional saut?ed vegetables. Although this was easy to make, there are several other frittata recipes on this site we enjoyed more.
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Not as flavorful as it could have been. USE SALT!
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This recipe is really great, but as some other reviews stated, I believe it’s a good starter recipe. I replaced milk with fat free half & half and adding a lot more garlic and sesaoning. I think mushrooms would be a great addition.
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Simple and delicious. My husband loves this one.
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Fantastic. Really! I used a bag of frozen spinach, since that is what I had on hand, and shredded the potatoes because I prefer the texture. I also added some beef chorizo. I baked it instead of using the stovetop method, since I had other things on the stove (made this for a brunch) and it worked very well @ 375 for about 30 minutes. It didn’t dry out, which was my concern. Next time I think I’m going to try bacon. YUM!
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This was pretty good. The potato layer was a little bland, but it perked up with additional salt and pepper, a lot of salt and pepper. :o)
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My family loved this recipe!! Thanks!! TIna
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I had some trouble getting the eggs to set, so I scrambled them up. It came out very tasty.
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Really good! I’m a bit lactose intolerant, so I replaced the milk with soy milk, and the cheese with a tablespoon of ranch dressing mixed in with the egg and milk, and it was excellent. I made sure some of the potatoes got nice and brown and crispy before adding in other ingredients, and also added a zucchini in with the spinach. Delish!
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This was a great dish – so easy and tasty. You could really do anything with it. Next time I’ll add more spinach, less potatoes and maybe throw in some mushrooms. YUM! Next time I’m looking to clean out my fridge I’ll make this. Thanks!
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This was a very easy and tasty dish! I followed the recipe pretty closely but instead of just cheddar I also added a formaggi cheese mix and also added some crumbled feta before serving. Yum Yum! I think I’ll try adding some pancetta and maybe some grape tomatoes next time. The variations are endless!
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This recipe was SOOO easy. I used 2% cheddar cheese and 1% milk and it turned out great. 5 Weight Watchers Points per servings. So delicious. Next time I’m going to add tomatoes I think. This is definitely a keeper!!!
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This recipe was more bland than I expected it to be.
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delicious! i make it all the time
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I made this for my Mothers of Preschoolers meeting. It was a wonderful alternative to fatty sausage and cheese egg casserole. Everyone raved, and they ate it all up!!
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My family really enjoyed this dish tonight. I did add more seasonings and instead of cooking it on top of the stove, I baked it in the oven. A quick, healthy and easy week nite meal that pairs well with a nice fresh spinach salad. Thank you Cheryl!
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The possibilities are ENDLESS!
I opted to cut the potatoes up, put them in a large bowl, coat them in olive oil, season with salt, pepper, italian seasoning, garlic salt, and cayan pepper, roll them around a bit to coat and THEN cook them.
I also put it in the oven to continue cooking the eggs. I topped with cheddar, mozerella, and feta cheeses and a bit more italian seasoning and fresh tomatoes.
There are SOOO many things you can do with this recipe! Go to town!!!
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This was pretty good! I think next time I would add something to give it a BIT more flavour…but it’s delicious as written!
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Easy and elegant! I tried this after having a frittata in a nice Italian restaurant. I substituted diced green peppers and added chopped tomatoes, but will use spinach and potatoes (and mushrooms) next time. The restaurant served herbed hollandaise over the frittata, which would also be a good idea. Endless variations possible.
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Easy and elegant! I tried this after having a frittata in a nice Italian restaurant. I substituted diced green peppers and added chopped tomatoes, but will use spinach and potatoes (and mushrooms) next time. The restaurant served herbed hollandaise over the frittata, which would also be a good idea. Endless variations possible.
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wondeful, what a great simple and inexpensive meal, for a family on a budget, thanks so much a real keeper.
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This is grubbin!
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very yummy, i love throwing in whatever veggies we have on hand! I always stick it in the oven/broil to get the cheese on top nice and golden/crispy!
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I made this frittata for supper last night and we really enjoyed it. I did make some minor changes though; instead of using red potatoes, I used white (diced them instead of slicing), I used shallot instead of green onion; for added richness I used 10% cream instead of milk (an unnecessary substitution as it turns out). The only change I made was to use about 1/2 box of frozen chopped spinach instead of fresh. The meal came together very quickly without a lot of fuss and in the end it was very tasty.
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I love this recipe. Super easy.
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Delicious!
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This was excellent! The only change I made was Cheryl’s own suggestion of adding fresh basil. Will try it with the tomatoes she recommended next time.
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Great as is. I did precook the potatoes in the microwave a bit.
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Easy and yummy. I browned the potato slices until crisp on the outside, carmalized the onions, and added a little fresh ground Parmaean on top and that was really good.
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Wonderful egg receipt and very easy to make. Love it.
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Very good! Added extra seasoning for flavor. Would be good with mushrooms and meat also. I’m updating this to five stars. I’ve made it several times, using mushrooms if I have them on hand, and it is always so good!
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