Frittata with Spinach and Potatoes
A simple and hearty frittata featuring spinach, potatoes, and eggs. A versatile dish that can be served warm or cold.
Ingredients
- 8 Eggs
- about 450 g Potatoes
- about 142 g Spinach
- 0.5 medium Onion
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Peel and dice the potatoes. Chop the onion and mince the garlic. Wash the spinach.
- 3Heat olive oil in an oven-safe skillet over medium heat. Sauté the potatoes and onion until softened, about 8-10 minutes.
- 4Add the garlic and spinach and cook until the spinach is wilted, about 2-3 minutes.
- 5In a bowl, whisk together the eggs, salt, and pepper.
- 6Pour the egg mixture over the vegetables in the skillet. Cook on the stovetop for 2-3 minutes, or until the edges are set.
- 7Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown.
- 8Let cool slightly before slicing and serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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