Potato and Spinach Frittata
A fluffy oven-finished frittata with tender potatoes, wilted spinach, olive oil, and eggs.Comforting yet light, it’s great for meal prep and fits well into a balanced, diet-conscious routine.
Prep: 10 minutes
Cook: 20–25 minutes
Total: ~35 minutes
Ingredients
2 tbsp olive oil
1 medium potato, thinly sliced or diced
1 small onion or shallot, sliced
1½ cups fresh spinach
6 large eggs
2 tbsp milk or Greek yogurt (optional, for fluffiness)
¼ cup crumbled feta or grated Parmesan (optional)
½ tsp salt
¼ tsp black pepper
Optional: pinch of dried oregano or chili flakes
Instructions
1. Cook potatoes
Heat olive oil in an oven-safe skillet over medium heat.
Add potatoes and onion; cook 8–10 minutes until potatoes are tender and lightly golden.
2. Add spinach
Stir in spinach and cook 1–2 minutes until wilted.
3. Whisk eggs
In a bowl, whisk eggs with milk/yogurt, salt, pepper, and oregano.
4. Combine
Pour eggs into skillet, gently lifting vegetables so eggs run underneath.
Sprinkle feta or Parmesan on top.
5. Finish cooking
Cook on stovetop 3–4 minutes until edges set.
Transfer to oven and bake at 375°F (190°C) for 10–12 minutes, until just set.
6. Serve
Rest 5 minutes, slice, and serve warm or room temperature.
Tips & Healthy Swaps
Use sweet potato for extra fiber
Add fresh herbs like dill or parsley
Make it dairy-free by skipping cheese
Great with a simple tomato-cucumber salad
Nutritional Information
Calories: ~220
Protein: 12 g
Carbs: 18 g
Fat: 11 g
Fiber: 3 g
Sodium: ~260 mg
Why this is a favorite:
✔ One-pan & meal-prep friendly
✔ Balanced protein and carbs
✔ Mediterranean comfort food