Potato and Spinach Frittata
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.
Servings: 12
Calories: 190kcal
Ingredients
- 1 lb New Potatos
- 3 Tbsp. Olive Oil
- 1 large Onion thinly sliced
- Salt
- Pepper
- 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
Instructions
- 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.
Notes
I prefer to serve with the sour cream side up, so I invert a second time onto another plate.
You can omit the spinach and bacon if you prefer.