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Not just for breakfast, enjoy this cheesy skillet potato spinach frittata chock full o' veggies any time of day! Sure to be a big hit with the whole family, this crustless quiche is cooked in under an hour in just one pot.
After the insane rise in the price of eggs and eventual decrease back to normality, did anyone else end up with an insane amount in their refrigerator?...No? Just me? Luckily for us, our neighbor has chickens! Ergo, whenever he offered fresh eggs during the price hike...um YES PLEASE! So now I have a bajillion eggs 🤷🏼♀️. What better way to use some up than in a delicious skillet potato spinach frittata??
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Why You'll Love it
One? It's done in ONE POT! My favorite kind of meal. Two? That pot is a single skillet. No need to make in a pan and then switch to a casserole dish! Three? It's done in under an hour! Easy to make, easy to clean, and done in a flash 🙏🏻.
Frequently Asked Questions About This Recipe
Not necessarily. I chose russets as they arguably considered the fluffiest of standard potatoes and break down well in a skillet. However, you could definitely use red potatoes or even yellow potatoes if you've already got some. The texture will be a little different but it will still taste delicious!
I've never tried this option! Sounds like a great idea but I can't give an answer based on lack of previous experience. I always encourage people to try their ideas for substitutions but because this dish is based entirely upon eggs, I'm not sure how switching them with tofu would turn out. If you decide to give it a go, I'd love to hear about it in the comments!
Since this recipe is so loaded with protein and veggies, I love to add something light on the side. If having it for dinner, I like serve the frittata with this everyday side salad. If it's more of a breakfast/brunch situation, I'll do a melon fruit salad depending on what's in season.
Freezing and Storage
This skillet potato spinach frittata can be stored in an air-tight container in the refrigerator for 3 to 4 days. Although it can be frozen, I'm not the biggest fan. The egg base can become somewhat rubbery in texture upon reheating. However, if you do want to give it a go: let the frittata cool completely, wrap in saran wrap, and place in an airtight container. Then you can freeze it up to 3 months.
Other Options
Still got a ton of eggs but not really into the frittata idea? Not to worry! Check out all of my egg-based recipes here ⤵.
- Spinach Tomato Mini Frittatas
- Chorizo Vegetable Frittata
- Indian Egg Scramble Breakfast
- Sheet Pan Full English Breakfast
Skillet Potato Spinach Frittata
- Total Time: 55 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
Not just for breakfast, enjoy this cheesy skillet potato spinach frittata chock full o' veggies any time of day! Sure to be a big hit with the whole family, this crustless quiche is cooked up in one pot in under an hour. Vegetarian and gluten-free!
Ingredients
- 10 large eggs, beaten
- ½ cup skim milk
- ¼ cup parmesan cheese, shredded
- ¼ cup cheddar cheese, shredded (I used sharp cheddar but medium or mild will also work)
- 1 lb russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen spinach
- ¼ cup green onion, thinly sliced
- 2 tablespoons fresh dill, roughly minced
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
Instructions
- In a large bowl, whisk eggs together with milk and cheeses. Set aside.
- Preheat oven to 350˚F. Heat olive oil in an ovenproof skillet over medium heat.
- Add the potatoes and cook for 8 to 10 minutes until somewhat softened.
- Add the bell pepper, spinach, and green onion. Cook for 4 to 5 minutes until softened.
- Add garlic, fresh dill, smoked paprika, Italian seasoning, salt, and pepper. Cook 1 to 2 minutes until garlic is fragrant.
- Pour in white vinegar and water, scraping up browned bits on the bottom of the pan. Cook 1 to 2 minutes until liquid has evaporated.
- Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set. Remove from heat.
- Top with an extra pinch of paprika and pepper. Place the pan on a middle rack in the oven and bake for 20 to 25 minutes, or until the middle is set. Garnish with any remaining fresh herbs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
TRACY NGUYEN
LOVE IT. EASY AND DELISIOUS.