Potato and Spinach Frittata

  • Yield 4 servings
  • Prep 10 mins
  • Cook 20 mins

For dinner or brunch, this easy frittata uses frozen potatoes and fresh spinach.

United States Potato Board


1 teaspoon olive oil
3 cups frozen potatoes O'Brien
1/4 cup chopped red bell pepper
1 teaspoon minced garlic
2 cups (about 3 ounces) packed torn spinach leaves
6 eggs
1/4 cup milk
3/4 teaspoon salt
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon ground pepper
1 1/2 cups (about 6 ounces) shredded Swiss cheese


  1. In large nonstick skillet, heat oil over medium heat. Add potatoes, red bell pepper and garlic; cook and stir 8 to 10 minutes or until potatoes are golden brown. Add spinach; cook and stir 1 to 2 minutes or until spinach is wilted.
  2. Meanwhile, in small bowl, beat together eggs, milk, salt, basil and pepper until blended. Stir in cheese; pour into skillet. Cover; reduce heat to medium-low. Cook 6-8 minutes or until top surface of egg is almost set.
  3. Place skillet under broiler. (If skillet handle is not ovenproof, wrap in triple thickness aluminum foil before placing in oven.) Broil 3 to 4 inches from heat 2 to 3 minutes or until egg is set.

Recipe courtesy of the United States Potato Board



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