Potato Spinach Vegetable Frittata


Potato Spinach Vegetable Frittata is a delightful and nutritious dish that combines the earthy flavors of potatoes, the freshness of spinach, and the vibrant colors of assorted vegetables. This frittata is not only easy to prepare but also versatile, making it a perfect choice for a wholesome breakfast, brunch, or a quick dinner option.


– 4 large egg – 1 cup baby spinach, chopped – 1 cup potatoes, peeled and diced – 1/2 cup bell peppers (assorted colors), diced – 1/2 cup cherry tomatoes, halved – 1/4 cup red onion, finely chopped – 1/4 cup feta cheese, crumbled – 2 tablespoons olive oil – Salt and pepper to taste – 1 teaspoon dried oregano (optional) – Fresh parsley for garnish (optional)



Preheat your oven to 375°F (190°C) to ensure it's ready when the frittata is prepared for baking.


Step 1

In a non-stick oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add diced potatoes and cook until they are golden brown and tender. Add chopped spinach, bell peppers, cherry tomatoes, and red onion to the skillet. Sauté the vegetables until the spinach wilts and the other vegetables are slightly softened.


Step 2

In a bowl, whisk the eggs together until well beaten. Season the eggs with salt, pepper, and dried oregano if desired.


Step 3

Pour the whisked eggs evenly over the sautéed vegetables in the skillet. Allow the eggs to set for a moment, then gently lift the edges of the frittata with a spatula, allowing the uncooked eggs to flow underneath. Sprinkle crumbled feta cheese on top.


Step 4

Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the frittata is set in the center and the edges are golden brown. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Slice the frittata into wedges and serve warm.


Step 5

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