Spinach, Onion and Potato Frittata

Spinach, Onion and Potato FrittataRecipe
Photo: Mark Thomas; Styling: Andrea Steinberg
Serves 4

Cost per Serving:



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Salt and pepper
2 Yukon gold potatoes (about 12 oz.), diced
3 tablespoons olive oil
1 red onion, thinly sliced
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
8 large eggs, lightly beaten


Prep: 10 Minutes
Cook: 25 Minutes

1. Bring a saucepan of salted water to a boil. Add potatoes and cook until just tender, about 8 minutes. Drain and set aside.

2. In a 10-inch ovenproof skillet, warm olive oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add potatoes and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes. Stir in spinach; season with salt and pepper.

3. Preheat broiler to high. Pour eggs into skillet, stirring briefly to distribute vegetables. Cook over medium-low heat, sliding a spatula under frittata occasionally to loosen, until set underneath but still wet on top, about 5 minutes.

4. Place skillet under broiler and cook until top is golden brown, 1 to 2 minutes. Cut into wedges and serve.

Created date

April 2010

Nutritional Information

Calories 341
Fat 21 g
Satfat 5 g
Protein 18 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 423 mg
Sodium 506 mg