Start your day with this hearty and nutritious Skillet Potato Spinach Frittata! Packed with fluffy eggs, tender potatoes, and a mix of savory cheeses, this dish is ideal for breakfast, brunch, or even a light dinner. The combination of spinach, bell peppers, and fresh herbs like dill brings vibrant flavors and nutrients. This frittata is simple to make, customizable, and perfect for sharing with family and friends.
Ingredients
- 10 large eggs, beaten
- 1/2 cup skim milk
- 1/4 cup parmesan cheese, shredded
- 1/4 cup cheddar cheese, shredded (sharp, medium, or mild)
- 1 lb russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 cup frozen spinach, thawed and drained
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh dill, roughly minced
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
Instructions
- Prepare the Potatoes: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes, season with a pinch of salt, and cook for about 10 minutes, stirring occasionally, until they are tender and slightly golden.
- Add the Vegetables: Add the diced red bell pepper and cook for another 3-4 minutes until it begins to soften. Stir in the garlic and cook for 1 more minute until fragrant. Add the thawed spinach and cook until any excess moisture evaporates. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large bowl, whisk together the beaten eggs, skim milk, parmesan cheese, cheddar cheese, white wine vinegar, water, smoked paprika, Italian seasoning, salt, and black pepper. Mix until well combined.
- Combine and Season: Add the cooked potato and vegetable mixture to the egg mixture, stirring gently to combine. Fold in the green onions and fresh dill.
- Cook the Frittata: Preheat your oven to 375°F (190°C). Drizzle the remaining tablespoon of olive oil into the skillet and heat it over medium heat. Pour the frittata mixture into the skillet, spreading it evenly. Let it cook for about 5 minutes until the edges begin to set.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and set in the center.
- Serve: Remove from the oven and let it cool slightly before slicing. Enjoy while warm, and consider garnishing with extra herbs or cheese to enhance the presentation.
Conclusion
This Skillet Potato Spinach Frittata is a flavorful and satisfying meal that’s perfect any time of day. Packed with veggies, fluffy eggs, and a touch of cheese, it’s as nutritious as it is delicious. Whether you’re serving brunch guests or enjoying a quick weeknight dinner, this frittata is sure to be a crowd-pleaser.
Hearty Skillet Potato Spinach Frittata
A delicious, hearty frittata featuring eggs,potatoes, spinach, and two kinds of cheese. Perfect for breakfast, brunch, or ahealthy dinner.
Ingredients
- 10 large eggs beaten
- 1/2 cup skim milk
- 1/4 cup parmesan cheese shredded
- 1/4 cup cheddar cheese shredded (sharp, medium, or mild)
- 1 lb russet potatoes peeled and diced
- 1 red bell pepper diced
- 1 cup frozen spinach thawed and drained
- 1/4 cup green onions thinly sliced
- 2 tablespoons fresh dill roughly minced
- 2 cloves garlic minced
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
Instructions
- Prepare the Potatoes: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the diced potatoes, season with a pinch of salt, and cook for about 10 minutes, stirring occasionally, until they are tender and slightly golden.
- Add the Vegetables: Add the diced red bell pepper and cook for another 3-4 minutes until it begins to soften. Stir in the garlic and cook for 1 more minute until fragrant. Add the thawed spinach and cook until any excess moisture evaporates. Remove from heat and set aside.
- Prepare the Egg Mixture: In a large bowl, whisk together the beaten eggs, skim milk, parmesan cheese, cheddar cheese, white wine vinegar, water, smoked paprika, Italian seasoning, salt, and black pepper. Mix until well combined.
- Combine and Season: Add the cooked potato and vegetable mixture to the egg mixture, stirring gently to combine. Fold in the green onions and fresh dill.
- Cook the Frittata: Preheat your oven to 375°F (190°C). Drizzle the remaining tablespoon of olive oil into the skillet and heat it over medium heat. Pour the frittata mixture into the skillet, spreading it evenly. Let it cook for about 5 minutes until the edges begin to set.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and set in the center.
- Serve: Remove from the oven and let it cool slightly before slicing. Enjoy while warm, and consider garnishing with extra herbs or cheese to enhance the presentation.