Maya Chen
A one-pan breakfast loaded with golden potatoes, tender spinach, and cheddar—crispy edges, creamy center, and naturally protein-rich for a satisfying morning!
Recipe Snapshot
- 🍽️ Serves: 2-3
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 15 minutes
- 💰 Cost per serving: €1.25
- 🔥 Calories: 280 kcal per serving
Clever Tip:
Use frozen spinach to save prep time—just thaw and squeeze dry before adding to the pan!
Why You’ll Love This Recipe
- One-pan cooking—minimal cleanup required
- Naturally high in protein for a sustained breakfast
- Customize with your favorite vegetables
- Works for breakfast, brunch, or light dinner
Ingredient Notes
- Potatoes: Waxy potatoes hold their shape; dice small for quick cooking
- Spinach: Fresh or frozen works; freeze-dried saves moisture
- Eggs: Free-range or organic for best flavor and yolk color
- Cheddar: Sharp cheddar gives richer taste; mild works too
- Olive oil: Helps crisp the potato edges
Ingredients
- ▢ 1 tbsp olive oil
- ▢ 1 onion, diced
- ▢ 1 cup potatoes, diced small
- ▢ 1 cup fresh spinach (or 1/2 cup frozen)
- ▢ 4 eggs
- ▢ 1/2 cup shredded cheddar
- ▢ 1/4 tsp salt
- ▢ 1/8 tsp black pepper
- ▢ 1/4 tsp garlic powder (optional)
Step-by-Step Instructions
- Preheat your oven to 190°C (375°F). Heat olive oil in an 8-inch non-stick or cast-iron pan over medium heat.
- Add diced potatoes and onion. Sauté for 5-6 minutes, stirring occasionally, until potatoes are golden and softening.
- Add spinach and stir until wilted, about 1-2 minutes.
- In a bowl, whisk together eggs, cheddar, salt, pepper, and garlic powder. Pour the mixture evenly over the vegetables in the pan.
- Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer to the preheated oven.
- Bake for 10-12 minutes until the center is just set and the top is lightly golden. Let cool 2 minutes before serving.
Helpful Tips
- For extra crispy bottoms, cook 1-2 minutes longer on stovetop before transferring to oven
- Add bell peppers, mushrooms, or tomatoes for variety
- Store leftovers in the fridge; reheat gently in a 160°C oven
Expert Tips for the Best Results
- Cut potatoes small (about 1/4-inch cubes) so they cook through
- Use room-temperature eggs for even cooking
- Don’t overbake; the frittata will continue cooking as it cools
Meal Prep & Freezing Tips
- Prep Ahead: Dice potatoes and onions the night before, store in the fridge
- Storage: Keeps 3-4 days in the fridge in an airtight container
- Freezing: Cool completely, wrap in foil, and freeze up to 2 months
Frequently Asked Questions
- Can I make this vegetarian? Yes, it’s already vegetarian. Add crispy bacon or sausage if you prefer.
- What cheese substitutes work? Feta, mozzarella, or goat cheese all work beautifully.
- Can I make it ahead? Yes, bake completely and reheat gently in a low oven.
Conclusion
Crispy Potato & Spinach Frittata is a versatile, budget-friendly breakfast that’s ready in 30 minutes—perfect for quick weekday mornings or impressive weekend brunch!
Crispy Potato & Spinach Frittata
A one-pan breakfast loaded with golden potatoes, tender spinach, and cheddar – crispy edges, creamy center, and naturally protein-rich for a satisfying morning!
Ingredients
- 1 onion diced
- 1 cup potatoes diced small
- 1 cup fresh spinach or 1/2 cup frozen
- 4 eggs
- 1/2 cup shredded cheddar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder optional
Instructions
- Preheat your oven to 190°C (375°F). Heat olive oil in an 8-inch non-stick or cast-iron pan over medium heat.
- Add diced potatoes and onion. Sauté for 5-6 minutes, stirring occasionally, until potatoes are golden and softening.
- Add spinach and stir until wilted, about 1-2 minutes.
- In a bowl, whisk together eggs, cheddar, salt, pepper, and garlic powder. Pour the mixture evenly over the vegetables in the pan.
- Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer to the preheated oven.
- Bake for 10-12 minutes until the center is just set and the top is lightly golden. Let cool 2 minutes before serving.
