Potato and Spinach Frittata

United States Potato Board
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins


1teaspoon olive oil
3cups frozen potatoes O'Brien
1/4cup chopped red bell pepper
1teaspoon minced garlic
2cups (about 3 ounces) packed torn spinach leaves
6 eggs
1/4cup milk
3/4teaspoon salt
1/2teaspoon dried basil leaves, crushed
1/4teaspoon ground pepper
1 1/2cups (about 6 ounces) shredded Swiss cheese


  1. In large nonstick skillet, heat oil over medium heat. Add potatoes, red bell pepper and garlic; cook and stir 8 to 10 minutes or until potatoes are golden brown. Add spinach; cook and stir 1 to 2 minutes or until spinach is wilted.
  2. Meanwhile, in small bowl, beat together eggs, milk, salt, basil and pepper until blended. Stir in cheese; pour into skillet. Cover; reduce heat to medium-low. Cook 6-8 minutes or until top surface of egg is almost set.
  3. Place skillet under broiler. (If skillet handle is not ovenproof, wrap in triple thickness aluminum foil before placing in oven.) Broil 3 to 4 inches from heat 2 to 3 minutes or until egg is set.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 369
  • Fat 23g
  • Cholesterol 359mg
  • Sodium 687mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 24g