Herb-Infused Potato and Spinach Frittata
A fluffy baked frittata packed with tender potatoes, fresh spinach, and fragrant herbs. This mediterranean-inspired breakfast ready in about 40 minutes combines peeled and thinly sliced potatoes, roughly chopped fresh spinach, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g, peeled and thinly sliced potatoes
- 150 g, roughly chopped fresh spinach
- 6 large eggs
- 1/4 cup (60 ml) milk
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup (35 g) grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Heat 2 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add 500 g thinly sliced potatoes and cook for 10 minutes, stirring occasionally, until tender but not browned.
- Step 2: Add 150 g roughly chopped fresh spinach and 1 tbsp fresh thyme leaves to the skillet, cooking for 2 minutes until the spinach wilts.
- Step 3: In a bowl, whisk together 6 large eggs, 1/4 cup (60 ml) milk, 1 tsp salt, 1/2 tsp black pepper, and 1/3 cup (35 g) grated Parmesan cheese.
- Step 4: Pour the egg mixture evenly over the potatoes and spinach in the skillet. Cook undisturbed over medium heat for 3 minutes until the edges start to set.
- Step 5: Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is fully set and lightly golden on top. Let cool slightly before slicing and serving.
Frequently asked questions
How long does Herb-Infused Potato and Spinach Frittata take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Herb-Infused Potato and Spinach Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Herb-Infused Potato and Spinach Frittata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Potato and Spinach Frittata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Potato and Spinach Frittata?
Mediterranean breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
