Breakfast · ALWAYS FREE
Spinach & potato frittata
An oven-finished frittata with tender diced potatoes, wilted spinach and a little sharp cheddar.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Use a 25 cm oven-safe skillet whose handle is also oven-safe. Whisk the eggs, milk, 0.0353 oz salt and pepper just until evenly combined; stir in the grated cheddar.
- Heat the olive oil in the skillet over medium heat. Cook the onion for 3 minutes. Add the diced potatoes, 2.82 oz water and remaining 0.0705 oz salt. Cover and cook for 10–12 minutes, stirring twice, until the potatoes are tender when pierced. Uncover and let any remaining water evaporate.
- Add spinach in two batches, stirring for 2–3 minutes until wilted and excess liquid has evaporated. Spread the vegetables evenly. Reduce heat to low, pour in the egg mixture and gently level the filling. Cook without stirring for 2 minutes to begin setting the edges.
- Transfer the skillet to the oven and bake for 12–16 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer. If needed, continue baking and check again; browned edges alone do not establish doneness.
- Using oven mitts, transfer to a heatproof surface and rest for 5 minutes. Keep the hot handle covered with a dry oven mitt as a reminder. Cut into 4 wedges. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C); keep at 40°F (4°C) or colder for 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 361 kcal
- Protein
- 20.4 g
- Total carbohydrate
- 24.4 g
- Total fat
- 20.5 g
- Total sugars
- 3.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Eggs, skin-on potatoes, spinach, onion, whole milk, cheddar, olive oil, water, salt and black pepper. The cheddar is explicitly made with microbial or vegetarian rennet. Eggs and dairy prevent Vegan and Dairy-Free eligibility.
Required label checks: The cheddar must meet the specified microbial/vegetarian-rennet condition; choose plain whole milk and unflavored cheese.
Supporting reference · Supporting reference - Gluten-Free: Eggs, skin-on potatoes, spinach, onion, whole milk, cheddar, olive oil, water, salt and black pepper. The cheddar is explicitly made with microbial or vegetarian rennet. Eggs and dairy prevent Vegan and Dairy-Free eligibility.
Required label checks: The cheddar must meet the specified microbial/vegetarian-rennet condition; choose plain whole milk and unflavored cheese. Verify the cheddar, milk and seasonings are gluten-free-labeled when needed. Avoid gluten cross-contact in storage and preparation. A recipe screen does not establish finished-food gluten concentration or allergy safety.
Supporting reference - High Protein: Complete listed-ingredient sum gives 20.443 g estimated protein per one of 4 equal portions; the screening value is rounded down to one decimal. Every ingredient is accounted for in the linked nutrition evidence. This is a representative source-model estimate, not laboratory analysis or a guaranteed minimum; products and portion size vary. Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
