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spinach-and-potato-frittata-recipe

Spinach and Potato Frittata

A simple, delicious, and gluten-free frittata made with spinach and potatoes.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Brunch
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 6 eggs
  • 2 cups fresh spinach chopped
  • 2 cups potatoes peeled and diced
  • 1 cup onion chopped
  • 1 cup cheese shredded (optional)
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add diced potatoes and cook until tender, about 10 minutes.
  3. Add chopped onions to the skillet and cook until translucent, about 5 minutes.
  4. Add chopped spinach to the skillet and cook until wilted, about 2 minutes.
  5. In a mixing bowl, whisk together the eggs, salt, and black pepper.
  6. Pour the egg mixture over the vegetables in the skillet. If using, sprinkle shredded cheese on top.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is golden brown.
  8. Remove from the oven and let it cool slightly before slicing and serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 210mg | Sodium: 450mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg

Keywords

Frittata, Gluten-Free, Potato, Spinach
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