# Spinach Feta Frittata with Potatoes

> Fluffy oven-finished frittata with spinach, tomatoes, feta and golden potatoes.

Serves 4. Prep 10 min, cook 25 min. lunch, dinner; vegetarian, pescatarian, gluten-free, mediterranean. Contains: egg, dairy.

Nutrition per serving (USDA FoodData Central): 370 calories, 21 g protein, 29 g carbs, 19 g fat, 4 g fiber, 950 mg sodium.

## 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.

recipe_id: `spinach-feta-frittata` (use with the Mise MCP tools build_shopping_list and log_calories)