Description
A delicious and nutritious breakfast option featuring potatoes and spinach, perfect for any time of the day.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups fresh spinach, chopped
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes to the skillet and cook until tender, about 10-15 minutes.
- Stir in the chopped spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the potato and spinach mixture in the skillet.
- Sprinkle cheese on top and cook for a few minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is fully set and golden on top.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add other vegetables or meats as desired.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg