A hearty breakfast, potato, and spinach frittata is an egg-based dish packed with flavor. Perfect for brunch or even dinner, frittatas are a one-pan recipe that’s sure to please.
A frittata is an all-in-one breakfast dish that combines eggs, potatoes, bacon, spinach, cheese, and more!
It’s got pretty much everything you would want in a breakfast recipe, but it’s all cooked in one pan and goes straight from the stove to the oven.
There are a few steps involved, though, so I’m going to walk you through the whole recipe to let you follow along in pictures too.
How to Make a Frittata
Ingredients for frittata:
- new potatoes
- olive oil
- onions, thinly sliced
- bacon, cooked and crumbled
- spinach, frozen, thawed, and squeezed dry
- cheddar cheese, grated
- sour cream
- Clean potatoes and place them in a saucepan. Cover with water and then bring to a boil. Once boiling, reduce heat and simmer for about 10-12 minutes. They should be easily pierced with a knife when they’re done. Remove from heat and drain. Once they’re cool to the touch, peel and then cut into thick slices.
- Preheat oven to 400 degrees.
- Meanwhile, heat oil in a large cast-iron skillet over medium-high heat. Add onions and cook for about 2-3 minutes until translucent. Add potato slices and cook with onions for another 5 minutes or so until golden brown. Season with salt and pepper.
- Add crumbled bacon and spinach and stir to combine.
- In a medium bowl, combine eggs, cheddar cheese, and another dash of salt and pepper. Mix until well combined.
- Reduce the heat on the stove to medium and then pour the egg mixture over the potatoes in the pan—dollop with sour cream.
- Take a knife and swirl it through the sour cream and egg mixture to combine them. Cook for about 2-3 minutes until the edge starts to set.
- Transfer pan to the preheated oven and cook until eggs are completely set. About 10-12 minutes.
- Place a large serving plate over the skillet and flip over so that you’re inverting the frittata onto the plate.
- You can absolutely serve it that way, but I like the way it looks when the sour cream is face side up. So I actually take a second plate and invert it again! Just a personal preference… tastes the same either way!
Potato and Spinach Frittata
- 1 lb New Potatos
- 3 Tbsp. Olive Oil
- 1 large Onion thinly sliced
- 6 slices Bacon cooked and crumbled
- 10 oz Frozen Spinach chopped, thawed and squeezed dry
- 10 Eggs
- 3/4 cup Sharp Cheddar Cheese shredded
- 1/2 cup Sour Cream
- Place potatos in a medium saucepan and cover with water. Bring to a boil. Reduce heat and let simmer for about 10-12 minutes or until you can pierce them easily with a knife. Remove from heat and drain. Once cool, peel and cut into thick slices.
- Preheat oven to 400 degrees.
- In a large, cast iron skillet, heat oil over medium high heat. Add onions and cook about 2-3 minutes.
- Add sliced potatoes and cook, stirring with onions, until golden brown, about 5 minutes. Season with salt and pepper.
- Add spinach and crumbled bacon. Stir to combine and heat for about 2-3 minutes more.
- In a medium bowl, combine eggs, cheese and salt and pepper. Whisk to combine well. Pour over potatoes.
- Dollop sour cream on the top of the eggs and use the tip of a knife to swirl sour cream into eggs. Cook for about 2 minutes until the edges are set.
- Transfer cast iron skillet into the oven and cook for 10-12 minutes until eggs are completely set.
- Place a large serving plate over the pan and invert frittata onto plate.
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