Skillet Potato Spinach Frittata

For the frittata:

1 tablespoon olive oil

2 medium potatoes (about 1 lb), peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

4 large eggs

1 cup fresh spinach, chopped (or more if you like)

1/2 cup grated cheese (cheddar, mozzarella, or Parmesan—your choice)

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon dried oregano (optional)

For garnish (optional):

Fresh herbs like parsley or chives, chopped

Extra cheese on top

Instructions:

1. Prepare the Potatoes:

Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium heat.

Add the diced potatoes to the skillet and season with salt and pepper. Sauté them, stirring occasionally, for about 10–12 minutes, or until they start to become tender and lightly golden brown.

Stir in the chopped onion and cook for another 3–4 minutes until the onions become soft and translucent.

Add the minced garlic and cook for an additional 1 minute, until fragrant.

2. Cook the Spinach:

Add the chopped spinach to the skillet with the potatoes and onions. Stir until the spinach wilts down (this should take about 2-3 minutes). Once the spinach has wilted, remove the skillet from the heat.

3. Prepare the Egg Mixture:

In a large bowl, whisk together the eggs, grated cheese, red pepper flakes, oregano, and a pinch of salt and pepper. The cheese should melt into the egg mixture, adding richness to the frittata.

4. Combine Egg Mixture with Vegetables:

Pour the egg mixture evenly over the cooked potatoes, spinach, and onions in the skillet. Gently stir with a spatula to distribute the vegetables evenly within the eggs.

5. Cook the Frittata:

Return the skillet to the stovetop over medium-low heat. Let it cook undisturbed for about 5-7 minutes. The edges will set while the center remains slightly runny.

6. Finish in the Oven:

Preheat your oven’s broiler to medium-high heat.

Once the edges of the frittata are set but the center is still slightly jiggly, transfer the skillet to the preheated oven.

Broil for 2-4 minutes, or until the top is golden and fully set. Keep an eye on it to avoid burning.

7. Serve:

Remove from the oven and let the frittata rest for a minute or two. Slice into wedges.

Garnish with fresh herbs or extra cheese if desired.

Serving Suggestions:

Serve with a side of mixed greens or a fresh salad for a complete meal.

Pair with crusty bread or toast for extra texture.

Tips:

You can add other vegetables like bell peppers, mushrooms, or tomatoes to the frittata if you like.

If you’re short on time, you can cook the potatoes in advance or use pre-cooked frozen potatoes to speed up the process.

To make it dairy-free, you can omit the cheese or use a dairy-free cheese substitute.

Enjoy your Skillet Potato Spinach Frittata! It’s a satisfying and flavorful dish.

Nutrition Information (per serving):

Calories: 250
Fat: 15g
Saturated fat: 5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 20g
Fiber: 2g
Sugar: 5g
Protein: 15g
Sodium: 300mg
Cholesterol: 150mg