CentMenu / Dinner · Lunch
Potato spinach frittata
Potatoes and spinach bake with eggs into thick, easy-to-slice wedges.
VegetarianNo gluten ingredients
Ingredients
4 servings · US + metric
- 1.76 lb (800 g) potatoes
- 10.58 oz (300 g) frozen spinach
- 8 eggs
- 1 onion
- 1¾ tbsp (25 ml) olive oil
- 2.12 oz (60 g) shredded cheese
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Heat the oven to 375 °F (190 °C); peel and dice 1.76 lb (800 g) potatoes, boil in water over medium heat for 12 minutes and drain.
Dice 1 onion; heat 2½ tsp (12.5 ml) olive oil in a skillet over medium heat and sauté for 4 minutes, then add 10.58 oz (300 g) frozen spinach and a splash of water.
Cook for 8 minutes, until the spinach is hot and excess water has evaporated; whisk 8 eggs, ½ tsp (3 g) salt and ½ tsp (1 g) black pepper.
Grease a baking dish with 2½ tsp (12.5 ml) olive oil; add the potatoes, spinach and eggs, top with 2.12 oz (60 g) shredded cheese and bake for 25 minutes, until set in the center.