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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

281 calories; 13.1 g total fat; 197 mg cholesterol; 175 mg sodium. 28.7 g carbohydrates; 12.5 g protein; Full Nutrition

Reviews (450)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2003
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 the reviews and the comments. Happy cooking Read More
(490)

Most helpful critical review

Rating: 3 stars
05/15/2007
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 potatoes with garlic powder Mrs. Dash and salt & pepper as they are cooking so they can absorb the flavors. I always add mushrooms with the onions and garlic and saute until the water has cooked out. I also omit some of the egg yolks (whites only) which allows me to add lots of yummy Swiss cheese without making the dish too decadent. Read More
(148)
621 Ratings
  • 5 star values: 350
  • 4 star values: 205
  • 3 star values: 57
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
10/16/2003
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 the reviews and the comments. Happy cooking Read More
(490)
Rating: 5 stars
10/16/2003
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 the reviews and the comments. Happy cooking Read More
(490)
Rating: 5 stars
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, roll them around a bit to coat and THEN cook them. I also put it in the oven to continue cooking the eggs. I topped with cheddar, mozerella, and feta cheeses and a bit more italian seasoning and fresh tomatoes. There are SOOO many things you can do with this recipe! Go to town!!! Read More
(253)
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Rating: 5 stars
05/14/2007
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 frozen potatoes shredded or o'Brien. Almost any size bag of prewashed spinach coarsely shredded will do. Powdered garlic and onion can work fine if used generously. I have never used milk in it because I use a whole dozen extra-large eggs. My mom who is 95 likes it plain my husband sprinkles it with cajun seasoning and many eat it with salsa. In an extended family of disgustingly finicky eaters everyone from 3 to 95 likes this! Happily for me I was told me about this dish over twenty years ago but I have never seen it in print before. You have done everyone a huge favor by sharing it Cheryl. Read More
(251)
Rating: 3 stars
05/15/2007
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 potatoes with garlic powder Mrs. Dash and salt & pepper as they are cooking so they can absorb the flavors. I always add mushrooms with the onions and garlic and saute until the water has cooked out. I also omit some of the egg yolks (whites only) which allows me to add lots of yummy Swiss cheese without making the dish too decadent. Read More
(148)
Rating: 5 stars
04/21/2007
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 the burner for 6. it was also very good the next day! Read More
(111)
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Rating: 5 stars
01/18/2007
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 adding fresh, quartered grape tomatoes, 2 strips of bacon crumbled and doubled the cheese. My 3 young boys would never eat cooked Spinach and before I knew it, the whole thing was gone! Oh, I also substituted the fresh garlic with garlic salt because I figured it would be more evenly distributed that way. Of course I eliminated additional salt. I will make this ALOT!! Inexpensive, healthy, quick - and eaten. What else could you ask for? Read More
(98)
Rating: 4 stars
01/18/2004
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 you cook it in and increase spinach and cheese if you don't want the potatoes to overpower it too much. Read More
(65)
Rating: 5 stars
07/27/2003
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! Read More
(55)
Rating: 2 stars
05/05/2007
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 there should have been more. I will try this again...but I will cut down on the potatoes even more. One other thing I would suggest is to generously add salt and pepper to the potatoes before addding the egg mixture...I found the potatoes to be a bit bland. Read More
(55)