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Spinach, Onion and Potato Frittata

Photo: Mark Thomas; Styling: Andrea Steinberg
Prep time 10 mins
Cook time 25 mins
Yield Serves 4


  • 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

Nutrition Information

  • calories 341
  • fat 21 g
  • satfat 5 g
  • protein 18 g
  • carbohydrate 22 g
  • fiber 4 g
  • cholesterol 423 mg
  • sodium 506 mg

How to Make It

  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.