Potato & Spinach Frittata
This Potato & Spinach Frittata is a hearty and nutritious dish, perfect for breakfast, brunch, or a light dinner. Packed with the goodness of potatoes and spinach, it's easy to make and is full of flavor.
Equipment
- 1 large oven-safe skillet or frying pan
- 1 mixing bowl
- 1 whisk
- 1 potato peeler
- 1 cutting board
- 1 cooking spoon or spatula
Ingredients
- 4 large eggs
- 2 medium potatoes, peeled and diced About 300g.
- 150 grams fresh spinach, washed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 60 ml milk
- 50 grams grated cheese (e.g., cheddar or feta)
- 2 tablespoons olive oil
- to taste none salt
- to taste none pepper
Notes
You can add your choice of herbs, such as parsley or basil, for additional flavor.
This frittata can be stored in the refrigerator for up to 3 days and tastes great reheated.
Feel free to customize this recipe by adding other vegetables or proteins, such as bell peppers or cooked ham.