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Spinach Potato & Cheese Frittata

Oh hey! What's up? How was your weekend?... Good, good.

So let me tell you about my weekend.  We got rid of our microwave.  Just spur of the moment got rid of it, is that weird?  I mean I barely used it and I've always felt kind of weird about the long term affects of using one so on Friday night (Saturday is our towns bulk garbage day) I told my husband to chuck it.  So far I haven't really missed it, if I have to heat up something now I just use the oven or heat it on the stove top.

Yes I know...Cool story bro!

Ok, now back to the food.  Frittata is sort of like a really big omlette but easier because there's no folding or flipping required.  This recipe has potatoes, spinach and two kinds of cheeses but the great thing about frittata is that you can toss in anything you like. They're a great way to use up any leftover veggies, meats and cheeses you have in your fridge just make sure you have plenty of fresh eggs.

Just a couple tips about the pan you have, make sure it is oven proof and non-stick to make your life easier.


Start with 1 large red potato or 2 small ones ( I used 2 small)


Now slice your potatoes thinly, you can use a knife but I used my cool new mandolin slicer.



Preheat a medium (about 10-inch) skillet add 1 tbsp of olive oil.


Saute the potato slices until browned and tender about 6-7 minutes.


Like this, then transfer the potatoes from the pan to a plate and set aside.


Meanwhile grab a large bowl and your eggs.


This recipe calls for 9 eggs, so get crackin'.


Now add 1 tbsp of flour and whisk to combine.


 Add 1/2 c of half & half.


Get your gouda and cheddar cheese and add to the eggs.


Season with salt and pepper and give it one more whisk.


Now mince a garlic clove...


and chop one green onion.


Grab 2 cups of spinach as well.


In the same pan add a touch more oil and reheat over medium heat.  Add the garlic green onion and spinach to the pan, don't worry it looks like a lot now but just watch...


After a few minutes it cooks all the way down.  Hard to believe its the same amount of spinach.


Add the potatoes back to the pan.


Lower heat to medium-low and add the egg mixture.


Gently scramble the eggs, just a bit.


Cook over the heat for about 7-8 minutes until the eggs start to set around the edges.  Using a spatula or a butter knive gently go around the edges and lift just a teeny bit.


Now drizzle some olive oil along the edge.

Now place in a 350 degree oven for 10-12 minutes until set and puffed up.



It should look something like this, puffed and golden when you pull it out the oven.


A quick tip, when you take you frittata out of the oven keep the oven mit or towel over the handle to remind you that it is hot. You don't want to grab that handle thinking its all good, because it is certainly NOT all could really burn yourself.


After letting it cool for just a minute take the pan and slide the frittata out of the pan onto a serving dish.



This is perfect for lunch with a salad or to entertain at let's say a brunch.  It looks impressive but is simple to put together and is tasty! So grab some eggs and give it a try!


Spinach Potato & Cheese Frittata

Print this recipe

1 large or 2 small red potatoes, thinly sliced

2 c baby spinach

1 green onion, chopped

1 garlic clove, minced

9 eggs

½ c cheddar cheese, shredded

½ c gouda cheese, shredded

½ c half & half

½ tsp salt

½ tsp black pepper

1 tbsp flour

Olive oil for cooking




Preheat oven to 350 degrees F.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, sauté until potatoes brown a bit and become more tender, about 6 to 7 minutes.  Remove the potatoes from skillet and place on a plate and set aside. Add the garlic and spinach to the pan and sauté until cooked down, about 1-2 minutes.  Add the potatoes back to the pan and turn off the heat.

In a medium bowl, beat together the eggs, then add the flour, half & half, cheese, salt, and pepper and whisk to combine.  Pour into the skillet over the vegetables. Turn on the heat to medium-low and scramble the eggs for 1 minute, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10 to12 minutes, until the eggs have completely set in the center and have puffed up.  Allow to cool for 1 minute then slide finished frittata onto a serving plate. Garnish with more shredded cheese. Eat and enjoy!






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