This Spinach and Potato Frittata is a simple yet impressive dish that combines creamy eggs, tender potatoes, fresh spinach, and gooey mozzarella. Perfect for breakfast, brunch, or even a light dinner, this recipe is quick to prepare and sure to delight everyone at the table. With minimal effort, you’ll have a flavorful, hearty dish ready in no time!
Prep Time
- 10 minutes
Cook Time
- 20–25 minutes
Total Time
- 30–35 minutes
Servings
- 4 servings
Ingredients
- 4 chicken eggs
- ½ teaspoon salt
- 100ml milk
- 3 tablespoons flour
- 28g (1 oz) spring onions, finely chopped
- 28g (1 oz) parsley, finely chopped
- Freshly ground black pepper, to taste
- 85g (3 oz) mozzarella cheese, shredded
- 1 medium potato, peeled and thinly sliced (about 150g)
- 1 cup fresh spinach leaves (or frozen spinach, thawed and drained)
- 1 tablespoon olive oil (for cooking)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) . This will be used to finish cooking the frittata after stovetop preparation.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth.
- Stir in the chopped spring onions, parsley, and half of the shredded mozzarella cheese. Mix well and set aside.
Step 3: Cook the Potatoes and Spinach
- Heat olive oil in a large, oven-safe skillet over medium heat.
- Add the thinly sliced potatoes to the skillet and cook for 5–7 minutes , stirring occasionally, until they are tender but not browned.
- Add the spinach to the skillet and cook for another 2–3 minutes , until wilted. If using frozen spinach, ensure it’s well-drained before adding.
Step 4: Combine and Cook on Stovetop
- Pour the egg mixture evenly over the cooked potatoes and spinach in the skillet. Gently stir to combine everything and let it sit undisturbed for 2–3 minutes on the stovetop to allow the bottom to set slightly.
Step 5: Finish in the Oven
- Sprinkle the remaining shredded mozzarella cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10–12 minutes , or until the eggs are fully set and the top is golden and bubbly.
Step 6: Cool and Serve
- Remove the skillet from the oven and let the frittata cool for 2–3 minutes.
- Slice into wedges and serve warm. Garnish with additional chopped parsley if desired.
Pro Tips
- Potato Prep: For quicker cooking, parboil the potato slices for 3–4 minutes before sautéing them in the skillet.
- Add-Ins: Customize this dish by adding diced bell peppers, mushrooms, or cooked bacon for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently in the microwave or oven.
- Gluten-Free Option: Use gluten-free flour or omit the flour entirely for a lighter texture.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: ~220 kcal
- Protein: 12g
- Carbohydrates: 15g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Spinach and Potato Frittata is a versatile, crowd-pleasing dish that’s easy to make and packed with flavor. The creamy egg base, tender potatoes, and fresh spinach create a satisfying combination, while the melted mozzarella adds a cheesy finishing touch. Whether you’re serving it for breakfast, brunch, or dinner, this frittata is sure to impress with its simplicity and deliciousness.
Ready to whip up this quick and impressive dish? Grab your ingredients and get ready to enjoy a comforting, cheesy masterpiece—it’s effortless, nutritious, and utterly delightful!
