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My review
Spinach and Potato Frittata
CHERYL H.
"This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit."
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Ingredients
30 m servings 281 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 281 calories; 13.1 g fat; 28.7 g carbohydrates; 12.5 g protein; 197 mg cholesterol; 150 mg sodium. Full nutrition
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Reviews
Read all reviews 426590 Ratings
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Most helpful positive review
9/9/2002
This is my recipe and I am always changing and adding things. I recently added fresh (or dried)basil and diced tomatoes along with the spinach and it makes this dish 2 times better. Thanks for t...
Most helpful critical review
5/15/2007
Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the po...
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9/9/2002
This is my recipe and I am always changing and adding things. I recently added fresh (or dried)basil and diced tomatoes along with the spinach and it makes this dish 2 times better. Thanks for t...
10/20/2007
The possibilities are ENDLESS! I opted to cut the potatoes up, put them in a large bowl, coat them in olive oil, season with salt, pepper, italian seasoning, garlic salt, and cayan pepper, ro...
5/14/2007
This recipe is so good I always double it, using a 12in. straight sided skillet. Great leftovers. There are some shortcuts that can cut the prep time at least in half. I use a 30 oz bag of froz...
5/15/2007
Have made similar recipe for more years than I care to admit. My only complaint about this one is that the potatoes were so bland they detractred from the overall flavour. Try seasoning the po...
4/21/2007
this was so easy to make and tasty. i added twice as much spinach than what the recipe called for and a few less potatos. i also put it in a 400 degree oven for about 8 minutes after it was on...
1/18/2007
FANTASTIC! This is the 1st recipe I've ever taken the time to write to you about because it was SO GOOD I made the time. Even though it was the first time I made it, I modified it slightly by ...
3/30/2003
This was pretty good, but I will be making some changes the next time I make it. Potatoes are best if sliced thin, but they only take about 8ish minutes to cook. Reduce the amount of olive oil y...
11/8/2002
I made this with extra spinach and mini yukon gold potatoes. Also I used six egg whites and three whole eggs instead of six whole eggs. Light and delicious dinner!
5/5/2007
The proportions seemed off to me in the recipe. I used large red potatoes so I only used two...but there were still way too many potatoes. And even though I doubled the spinach, I thought ther...