Description
This flexible frittata features potatoes, spinach, and eggs, with options for substitutions like sweet potatoes or dairy-free ingredients. A great make-ahead breakfast or quick dinner that’s customizable for any diet.
Ingredients
Core Ingredients:
- 6 large eggs
- 1 cup milk (any kind, including non-dairy)
- 2 medium potatoes, diced
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- ½ cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Add-Ins:
- Diced bell peppers
- Sliced mushrooms
- Cooked bacon or crumbled sausage
- Crumbled feta or goat cheese
Substitutions:
- Use sweet potatoes instead of white potatoes
- Substitute kale or Swiss chard for spinach
- Use oat milk and plant-based cheese for a dairy-free version
Instructions
- Cook the potatoes: Heat olive oil in an oven-safe skillet over medium heat. Add diced potatoes and cook for about 10 minutes until golden and tender.
- Add spinach and garlic: Stir in garlic and spinach. Season with salt and pepper. Cook for 1–2 minutes until the spinach wilts.
- Prepare the egg mixture: In a mixing bowl, whisk together eggs and milk. Season lightly with salt and pepper.
- Combine and cook: Pour the egg mixture over the vegetables in the skillet. Sprinkle cheese on top. Reduce heat to low and cover. Cook for 5–7 minutes until eggs are just set.
- Optional – Finish under broiler: For a golden top, place the skillet under the broiler for 2 minutes.
- Serve: Let cool slightly, slice into wedges, and serve warm or chilled.
Notes
This frittata is perfect for cleaning out the fridge. Easily adaptable for vegetarians, dairy-free, or low-carb diets. Serve with a salad or toast for a full meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Stovetop and optional broiler
- Cuisine: Healthy / Adaptable