Cheesy Potato and Spinach Frittata

Name: Cheesy Potato and Spinach Frittata
Total time: 35 min
Yield: 4 people
Ingredients: 8 large Eggs; 2 medium Potatoes; 3 cups Spinach; 1 medium Bell Pepper; 1 small Onion; 0.25 cup Milk; 1 cup Cheddar Cheese; 1 tbsp Butter; 0.5 tsp Salt; 0.25 tsp Pepper

Vegetarian • Gluten-FreeUnder 60 MinsHigh ProteinOne-Pot • Stovetop • BakingBreakfast • Brunch • Dinner

Easy

35min

320kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fluffy and savory egg-based dish packed with tender potatoes, wilted spinach, and melted cheddar cheese.

This Cheesy Potato and Spinach Frittata is a versatile, protein-packed dish that perfectly bridges the gap between a hearty breakfast and a light dinner. By combining the earthy hardiness of russet potatoes with the delicate, fresh flavor of spinach and the sweet crunch of bell peppers, this recipe creates a textural delight in every bite. The eggs serve as a rich, fluffy binder, enhanced by a splash of milk and the savory depth of melting cheddar cheese. It is an excellent way to utilize high-perishability ingredients like spinach and eggs before they spoil, transforming simple fridge staples into a sophisticated meal. Nutritionally, this frittata offers a balanced profile of complete proteins, essential vitamins from the vibrant vegetables, and calcium from the dairy, making it a wholesome choice for fueling your day or recovering after a workout.

Ingredients

8 large Eggs
300 g Potatoes
100 g Spinach
1 medium Bell Pepper
1 small Onion
60 ml Milk
100 g Cheddar Cheese
1 tbsp Butter
0.5 tsp Salt
0.25 tsp Pepper

Instructions

1
Preheat your oven to 200°C (400°F). Peel and dice the potatoes into small cubes. Dice the onion and bell pepper.
2
In a large oven-safe skillet over medium heat, melt the butter. Add the potatoes and cook for about 8-10 minutes until they start to soften and brown.
3
Add the onion and bell pepper to the skillet. Sauté for another 3-4 minutes until softened.
4
Stir in the spinach and cook briefly until it just wilts, then remove the pan from the heat momentarily.
5
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
6
Pour the egg mixture evenly over the vegetables in the skillet. Do not stir, but gently shake the pan to distribute the liquid.
7
Sprinkle the grated cheddar cheese over the top.
8
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the eggs are set and the cheese is melted and bubbly.

Chef's Tips

•If you don't have an oven-safe skillet, sauté the vegetables first and then transfer everything to a greased baking dish before adding the eggs.
•Broil for the last 1-2 minutes if you prefer a golden-brown crispy top.
•Leftovers store well in the fridge for up to 3 days.

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