Spinach & Potato Frittata

Fluffy, golden, and packed with flavor-this frittata is the ultimate anytime meal. Crispy potatoes, melty cheese, and just the right amount of garlic make every bite count. Whether it's brunch or dinner, this one never fails.

Why You'll Love Spinach & Potato Frittata

This frittata is the definition of comfort food. Crispy golden potatoes, tender baby spinach, rich melty cheese, and creamy eggs come together in one skillet for an easy, crowd-pleasing dish. Whether you serve it for brunch, lunch, or dinner-it never misses.

Tips and Tricks

• Slice your potatoes evenly so they cook at the same rate and crisp properly.
• If using bacon, cook it until really crisp to maintain texture after baking.
• Use an oven-safe skillet (like cast iron) to go from stovetop to oven without transferring.

Variations

• Swap spinach for kale or swiss chard.
• Use feta, mozzarella, or parmesan instead of gruyère or cheddar.
• Add mushrooms, peppers, or sun-dried tomatoes for extra flavor.

Substitutions

• Heavy cream can be replaced with whole milk or non-dairy alternatives.
• No Yukon Golds? Try red potatoes or even sweet potatoes for a twist.
• For a vegetarian version, skip the bacon and add smoked paprika for depth.

Best served with

• Simple arugula salad with lemon vinaigrette
• Crusty sourdough toast or baguette
• Hot sauce or herby chimichurri
• Fresh fruit or a citrus salad

How to Store Leftovers

• Let the frittata cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat slices in a toaster oven or low oven until warmed through. Avoid microwaving if you want to keep the texture crispy.

Common Questions

Spinach & Potato Frittata

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Fluffy, golden, and packed with flavor-this frittata is the ultimate anytime meal. Crispy potatoes, melty cheese, and just the right amount of garlic make every bite count. Whether it's brunch or dinner, this one never fails.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 40 minutes mins

Course: Breakfast, Dinner, Lunch

Cuisine: American

Calories: 1423

Ingredients Equipment Method Nutrition

Ingredients

  

• 6 large eggs
• ¼ cup heavy cream
• 1 teaspoon kosher salt
• 2 Yukon Gold potatoes peeled and thinly sliced
• ¼ teaspoon freshly ground black pepper
• 2 cups baby spinach
• 2 cloves garlic minced
• 1 cup shredded cheese gruyère or cheddar
• 4 slices thick-cut bacon optional, chopped into 1-inch pieces

Equipment

• Cast iron skillet or oven-safe sauté pan
• Paper Towels
• Spatula or wooden spoon
• Whisk
• Mixing Bowls

Method

 

1. Preheat the oven to 400°F and move the rack to the middle position
2. In a small bowl, whisk together eggs, heavy cream, and a pinch of salt. Set aside
3. If using bacon, cook in a medium cast iron skillet over medium-high heat until crisp (8-10 minutes). Transfer to a paper towel-lined plate and remove all but 2 tablespoon of fat. If not using bacon, heat 2 tablespoon oil instead
4. Return the pan to medium heat and add sliced potatoes. Season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes
5. Add the spinach and garlic. Cook, stirring, for 30-60 seconds until spinach begins to wilt
6. Add the cooked bacon back into the pan, stir to combine
7. Spread the mixture into an even layer and flatten with a spatula
8. Sprinkle cheese over top
9. Pour egg mixture over everything, tilting the pan slightly to distribute
10. Cook for 2 minutes until eggs begin to set at the edges
11. Transfer pan to oven and bake until eggs are fully set, about 10-12 minutes
12. For a crisp top, broil for 60-90 seconds
13. Let cool for 5 minutes, slice into wedges, and serve

Nutrition

Calories: 1423kcalCarbohydrates: 70gProtein: 54gFat: 104gSaturated Fat: 48gPolyunsaturated Fat: 11gMonounsaturated Fat: 38gTrans Fat: 0.2gCholesterol: 251mgSodium: 4066mgPotassium: 2218mgFiber: 9gSugar: 6gVitamin A: 7319IUVitamin C: 86mgCalcium: 725mgIron: 6mg

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