Spinach Feta Frittata with Potatoes

Ingredients

• 8 large egg
• 1 lb russet potato, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 cup yellow onion, chopped
• 2 clove garlic, minced
• 6 cup spinach
• 1 cup cherry tomatoes, halved
• 3/4 cup feta cheese, crumbled
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 400°F. Microwave the diced potatoes with 2 tablespoons water, covered, for 4 minutes until nearly tender, then drain.
2. Heat the oil in a 10-inch oven-safe skillet over medium heat. Cook the potatoes and onion 6 minutes until browned. Add the garlic and spinach and cook 1 minute until wilted.
3. Whisk the eggs with the salt and pepper. Pour over the vegetables and scatter the tomatoes and feta on top.
4. Cook on the stove 2 minutes until the edges set, then transfer to the oven.
5. Bake 12 to 15 minutes until puffed and set in the center. Rest 5 minutes and slice into wedges.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).