The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Spinach And Potato Frittata

Spinach and Potato Frittata: A breakfast delight! Whip up this easy, cheesy, and delicious meal in under 30 minutes and start your day off right! Try it now!

A breakfast or brunch staple gets a delicious twist! This Spinach and Potato Frittata is a flavorful and filling dish, packed with sautéed spinach, tender potatoes, and melted cheese.

Perfect for a special occasion or a quick weeknight meal, this recipe is sure to become a new favorite.

Ready Time

40 mins


6 servings


  • 6 large eggs
  • 1 1/2 cups chopped fresh spinach, stems removed and chopped
  • 1 cup diced cooked potatoes (about 2 medium-sized potatoes)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil


Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs and a pinch of salt until well combined.

Set aside.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.

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

Add the chopped spinach to the skillet, cooking until wilted, about 1-2 minutes. Season with salt and pepper to taste.

Add the diced cooked potatoes to the skillet, stirring to combine with the spinach mixture.

Pour the whisked eggs over the potato and spinach mixture in the skillet. Cook until the edges start to set, about 2-3 minutes.

Sprinkle the grated cheddar and Parmesan cheese over the top of the egg mixture.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is golden brown. Remove the skillet from the oven and let cool for a few minutes before slicing and serving.


Use any leftover cooked potatoes you have on hand to make this recipe even quicker.

Fresh spinach is ideal, but frozen will do in a pinch – just thaw and squeeze out excess water.

Don’t overfill the skillet, as the eggs will puff up in the oven.

If you’re not a fan of cheddar, feel free to substitute with your favorite cheese.

This frittata is perfect for brunch, breakfast, or even a light dinner.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months – simply thaw and reheat in the oven until warm.

Nutrional Value

  • Calories: 240
  • Total Fat: 13g
  • Saturated Fat: 4.5g
  • Cholesterol: 180mg
  • Sodium: 250mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 18g
Spinach And Potato Frittata
Spinach And Potato Frittata

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