Simple Spinach & Potato Frittata
This warm frittata is easy to make and full of flavor. It uses fluffy eggs, fresh spinach, and soft potatoes, making a satisfying meal any time of day.
Active time: 15 minutes | Total time: 30 minutes
What You’ll Need
- 2 tablespoons olive oil
- 6 small red potatoes, sliced thin
- ½ cup red onion, chopped fine
- 3 cups baby spinach leaves, torn
- 2 teaspoons fresh thyme leaves
- 4 large eggs
- 6 large egg whites
- ½ cup non‑fat milk
- ½ teaspoon salt
- ½ teaspoon black pepper, divided
- ⅓ cup crumbled goat cheese
- 4 slices whole‑wheat bread, toasted
How to Cook
- Preheat the oven to 350 °F (177 °C).
- Heat the olive oil in an oven‑safe skillet over medium heat. Add the potatoes and onion, cover, and cook about 10 minutes, stirring now and then until the potatoes are soft.
- Stir in the spinach and thyme, cover again, and cook 2–3 minutes until the spinach wilts.
- In a bowl, whisk the whole eggs, egg whites, milk, salt, and ¼ teaspoon of the pepper.
- Pour the egg mixture over the veggies. Gently fold with a spatula and let it sit for 3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is firm.
- Take the pan out, sprinkle the goat cheese and the remaining pepper on top, then slice into four wedges.
- Serve each piece with a slice of toasted whole‑wheat bread.
Serves: 4 (each serving is ¼ frittata plus one slice of toast)
Nutrition Snapshot (per serving)
- Calories: 343
- Total Fat: 17 g
- Saturated Fat: 5 g
- Cholesterol: 27 mg
- Sodium: 684 mg
- Carbohydrates: 27 g
- Fiber: 4 g
- Sugar: 5 g
- Protein: 21 g
- Potassium: 602 mg
- Iron: 16 %
- Vitamin C: 12 %
- Calcium: 19 %
- Vitamin D: 17 %