Spinach and potato frittata: delicious combination of carbs, proteins, vitamins, minerals

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist
Olive oil
2 tbsps
2 medium sized, peeled and sliced
Fresh Spinach
1 cup, roughly chopped
Green onion
1 large, sliced
Cloves Garlic
3 large, grated
½ tsp
Black pepper powder
½ tsp
Large eggs
Full fat milk
¼ cup
Cheddar Cheese
½ cup, grated

I loved the way this quick frittata recipe fits perfectly in to the balanced breakfast meal frame! A delicious combination of carbs, proteins, vitamins, minerals, and fiber… sounds pretty wholesome right?

If you find it a bit troublesome to prepare this over and over again, I suggest that you make it once and then cut out large wedges of this frittata, which can be stored in an air tough box for later use.

So, wait no more and gather the ingredients to prepare it first thing in the morning and nourish yourself with all the vital nutrients your body would need in the early hours of the day!


Heat olive oil in a large non stick pan. Add the sliced potatoes to it and cook on medium flame until the potatoes are tender yet firm. You may cover the pan and cook potatoes if required. Add the chopped spinach leaves, sliced white and green part of green onion, grated garlic, salt and black pepper powder to the cooked potatoes. Stir everything well and cook the vegetables until the spinach wilts.


Meanwhile, crack open the eggs in another bowl. Pour the milk in to the eggs and whisk everything until eggs are frothy. Pour the egg mixture in the pan, over the vegetables. Cover the pan and cook eggs without stirring, on low flame for 10 to 12 minutes or until the egg starts to set at the base. Sprinkle the grated cheese evenly over frittata, cover the pan and cook it again on low heat until the egg is set at completely.


Now, if you enjoy your eggs well cooked then you may carefully flip the frittata and cook the other side for 2 minutes on low flame. Else, serve the frittata as such. Slice the hot frittata and serve!


Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Do not cook the frittata for long after you flip it over as the cheese tends to brown quickly. You may use a plate to carefully flip the frittata over or use two wide surface spatulas to turn the frittata.

Nutritional information (per serving): 277 Calories, 16.8g Total fat (5.8g Saturated fat, 1.8g Polyunsaturated fat, 8.2g Monounsaturated fat), 202.5mg Cholesterol, 478.8mg Sodium, 592.5mg Potassium, 19.2g Total carbohydrates (2.8g Dietary fiber, 2g Sugars), 12.5g Protein

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