Fluffy Frittata Fiesta: Potato & Spinach Delight!
Potato frittata: master this fluffy, savory dish with tender potatoes, spinach, and cheese. Perfect for breakfast, brunch, or a light dinner in under 35 minutes.
Ingredients
- 2 tablespoons olive oil (plus more for drizzling)
- 5 small red potatoes (washed and thinly sliced)
- 1 bunch green onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup frozen peas
- 1 clove garlic (minced)
- 1-2 cups baby spinach (roughly chopped)
- 8 eggs
- 1 tablespoon fresh basil (chopped)
- 1-2 cups shredded Asiago, sharp cheddar, or Gruyere cheese
Instructions
- Preheat the oven to 375F.
- Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender.
- Meanwhile, whisk the eggs, basil, cheese, and salt together in a bowl until well combined. Remove the potatoes from the pan and set aside.
- Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
- Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set.
- Slice and serve topped with more basil and cheese if desired. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.