🌱 Spinach Potato Breakfast Frittata

Spinach Potato Breakfast Frittata 

Calories: 410

Protein: 23 g

Prep Time: 15 mins  |  Cook Time: 25 mins

Serves: 4

Ingredients

• Yukon gold potatoes (small): 300g / 10.6 oz / ~2 small potatoes

• Garlic cloves: 6g / 0.2 oz / 2 cloves

• Fresh (or dried) thyme: 2 tsp / 2g

• Eggs: 400g / 14 oz / 8 large eggs

• Light cooking cream: 60g / 2.1 oz / 1/4 cup

• Gruyère, Fontina or cheddar cheese (grated): 113g / 4 oz / 1 cup

• Baby spinach: 60g / 2 oz / 2 cups

• Cherry tomatoes (halved): 300g / 10.6 oz / 2 cups

• Olive oil: 28g / 1 oz / 2 Tbsp

• Salt: 1 tsp

• Black pepper: 1/4 tsp

Directions

1. Preheat oven to 400°F / 200°C.

2. Thinly slice the potatoes and mince the garlic. Halve the cherry tomatoes and grate the cheese if needed.

3. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced potatoes, salt and pepper. Cook 5–6 minutes until tender and lightly golden.

4. Add garlic, thyme, spinach, and cherry tomatoes. Cook 1–2 minutes until spinach wilts.

5. In a bowl, whisk eggs with light cream until smooth. Pour mixture evenly into the skillet.

6. Sprinkle cheese evenly over the top and cook on the stovetop 1–2 minutes until the edges begin to set.

7. Transfer skillet to oven and bake 8–10 minutes until the eggs are fully set. Broil 1–2 minutes for a lightly golden top if desired.

8. Cool for 5 minutes, slice into 4 wedges, and serve.

Meal Prep Instructions

• Batch Cook Entire Frittata: This recipe is ideal for meal prep. Cook the full frittata, cool completely, and slice into 4 portions.

• Refrigerate (Option 1): Store slices in airtight containers up to 4 days. Reheat in microwave 60–90 seconds or air fryer 3–4 minutes.

• Freeze for Later (Option 2): Wrap individual slices and freeze up to 1 month. Reheat from frozen in microwave 2–3 minutes or oven at 350°F / 175°C for ~15 minutes.

 

🌱 Vegetarian Option

Already vegetarian — no change required ♥️