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Potato and Spinach Frittata

Potato and Spinach Frittata is a satisfying breakfast made all in one skillet. Filled with potatoes, red pepper and spinach, this colourful dish is nice enough to serve at a holiday brunch, yet easy enough for weekly meal prep!

A slice of potato and spinach frittata on a cream coloured plate with a small blue bowl of diced green onion in the background

I think this Potato and Spinach Frittata might take the top spot as my favourite egg breakfast. It’s really that good, and what makes it even better: it’s incredibly easy to prepare. You need just one oven-safe skillet! Fewer dishes to clean = a win in my books.

I think you’ll love it, too, because:

  • it’s kind of fancy like a quiche, but with less work and no worrying about whether your crust will be soggy.
  • it’s not as rich as quiche, making it a breakfast that can work any day of the year. No heavy cream in this recipe!
  • it’s full of vegetable goodness. So many colours! No bite is the same!
  • it stores and reheats well, making it ideal for meal prep.
  • you will receive many compliments from your brunch guests. You’re welcome.

(I realize it sounds like I’m hating on quiche. I love quiche, but it’s more of a treat breakfast than something I would eat all the time!)

Ingredients

  • Eggs
  • Milk – added to give fluffiness and tenderness to the cooked egg texture
  • Salt & Pepper
  • Olive oil
  • Russet potatoes – enough for 2 cups measured after peeling and dicing into 1/2-inch pieces
  • Red pepper – one large pepper, small dice
  • Green onion – one bunch or 6 stalks diced, white and light green parts only
  • Baby spinach – 2 big handfuls, roughly chopped (it’s not necessary to be super accurate, because it will wilt down so much)
  • Feta cheese – 1/2 cup of crumbles

Step-by-step instructions

1. Preheat oven to 450 °F. In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside. (Instead of a bowl, I’ll often use a large 4-cup capacity liquid measuring cup, because it’s easier to pour the eggs with the spout.)

2. In a large (10-inch to 12-inch), oven-safe skillet, heat the olive oil over medium heat. Add the diced potatoes and sauté, stirring occasionally, for at least 5 minutes. The potatoes will start to turn golden brown and should be fork tender.

3. Add the red peppers and green onion and continue to cook until they start to soften, then stir in the baby spinach. Continue to sauté until the spinach has wilted.

Sautéed potato, red pepper, green onion and spinach in a black skillet

4. Turn off the heat and pour the eggs evenly over top of the vegetables. Crumble the feta cheese on top, then carefully transfer the skillet to the oven. Bake for about 15 minutes, or until the edges of the frittata are turning golden brown and the middle has set. Slice into 6-8 pieces and serve immediately, or store in the refrigerator for meal prep.

Whisked eggs being poured onto sautéed potato, red pepper, green onion and spinach in a black skillet

Tips for Success

  1. Whisk your eggs, milk and salt before prepping the other ingredients. Salting your whisked eggs for at least 15 minutes will result in eggs that are tender, moist and don’t “weep” liquid once cooked. I learned this technique from the amazing text The Food Lab by J. Kenji López-Alt (a fantastic resource if you’re interested in the science behind cooking).
  2. Be sure your vegetables are cooked to your taste before adding the eggs. You want a lot of the moisture cooked off before adding eggs, so you don’t end up with a watery frittata. They also won’t be in the oven long enough to do a lot more cooking, particularly the potatoes.
  3. Do NOT touch the hot skillet handle! I speak from experience. I lost my mind for a moment and forgot that it was hot when I was attempting to slice the frittata. My poor finger. Don’t be like me!
Potato and spinach frittata in a black skillet viewed from overhead

How to test for doneness

You’ll have 3 clues!

  1. The middle doesn’t jiggle when you wiggle the skillet.
  2. The edges are turning a golden brown colour.
  3. A toothpick inserted in the middle comes out clean.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! You can directly substitute the russet potatoes for sweet potato. Just note that the cooked texture of the sweet potato won’t be as firm as the russet, so the frittata will be softer overall.

How to reheat

Place a slice in the microwave for about 1.5-2 minutes or until heated through. I don’t find it dries out reheating this way, but if you want to be extra sure it stays moist, you can wrap the slice in damp paper towel or place the paper towel over top of the storage container before microwaving.

By the way, this frittata also tastes great cold!

What to serve with frittata

All of these are great options:

  • simple mixed greens with vinaigrette (my fave for a brunch gathering)
  • mixed berries
  • orange slices
  • fruit salad
  • toast, gluten free if necessary
  • sausage or bacon or vegan sausage

Other breakfast recipes you may enjoy

A slice of potato and spinach frittata on a cream coloured plate with a small blue bowl of diced green onion in the background

Potato and Spinach Frittata

Laura Lawless, BASc
Potato and Spinach Frittata is a satisfying breakfast made all in one skillet. Filled with potatoes, red pepper and spinach, this colourful dish is nice enough to serve at a holiday brunch, yet easy enough for weekly meal prep!
Servings 6
Calories 228
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients

  • 10 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon sea salt
  • freshly ground black pepper (to taste)
  • 1 1/2 tablespoons olive oil
  • 2 cups russet potatoes (peeled and 1/2-inch dice)
  • 1 red pepper (small dice)
  • 1/4 cup diced green onion, white and light green part only (about 1 bunch / 6 stalks)
  • 2 large handfuls baby spinach (roughly chopped)
  • 1/2 cup crumbled feta cheese

Instructions
 

  • Preheat oven to 450 °F. In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.
  • In a large oven-safe skillet, heat olive oil over medium heat. Add the diced potatoes and sauté for at least 5 minutes, stirring occasionally. Season with salt and pepper.
  • Add the red pepper and green onion and continue to sauté for another few minutes, until they start to soften. Stir in the chopped spinach and cook until wilted.
  • Turn off the heat and add the egg mixture evenly over top of the vegetables, then top with the crumbled feta cheese. Leave the skillet on the hot burner for 2-3 minutes, until the eggs start to set around the edges.
  • Carefully transfer the skillet to the oven and bake for up to 15 minutes, or until the eggs are set in the middle of the frittata. Serve immediately, or if making it for meal prep, cut it into slices and store in individual sealed storage containers in the refrigerator. (Be sure not to touch the skillet handle with your bare hands after removing it from the oven!). Eat within 4 days.

Notes

  1. Depending your appetite and whether you’re serving this with sides, it could serve up to 8 people. 

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Equipment

Cast Iron Skillet
Chef’s Knife
Wooden Turner
Measuring Spoons

Nutrition Estimate

Calories: 228kcal | Carbohydrates: 13g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 450mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 2mg
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head shot of Laura

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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