Cheese and Spinach Potato Frittata Recipe

ByLily
Jump to Recipe· 4.9 from 29 reviews

If you’re looking for a cozy dish that’s perfect for brunch, lunch, or even a casual dinner, you’re going to love this Cheese and Spinach Potato Frittata Recipe. It’s one of those recipes that feels like a warm hug from the inside—creamy, cheesy, with tender potatoes and fresh spinach all baked into fluffy eggs. I can’t wait to share with you how simple, forgiving, and downright delicious this frittata is! Seriously, once you try it, it might become one of your go-to dishes too.

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Why This Recipe Works

  • Balanced Flavors and Textures: The crispy bacon and tender potatoes balance out with creamy melted cheese and bright spinach for a harmonious bite.
  • Easy One-Pan Cooking: You cook everything right in one ovenproof skillet, so cleanup is a breeze and flavors meld together beautifully.
  • Versatile and Customizable: You can easily swap cheeses, add herbs, or make it vegetarian without losing any yum.
  • Perfect for Any Meal: Whether it’s breakfast, lunch, or dinner, this frittata feels right and will satisfy your hunger fully.
Cheese and Spinach Potato Frittata, easy potato frittata, breakfast egg casserole, healthy brunch recipes, cheesy vegetable frittata - A round white pot with handles on both sides holds a thick, yellow omelette-like dish with visible pieces of browned potatoes, small green herbs, and bits of cooked onions spread evenly through the top layer. The surface is slightly bubbly and textured with a soft, cooked egg look. To the top right, there is a small stack of white plates with speckles, holding a fork and a knife. At the bottom left of the image, a small white bowl filled with bright green chopped scallions sits on a white marbled surface that serves as the background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Cheese and Spinach Potato Frittata Recipe partner up like old friends. The potatoes soak up bacon fat for rich flavor and softness, while eggs and cheese create a fluffy, creamy texture that’s irresistible. Plus, spinach adds freshness and a pop of color, making this as nourishing as it is tasty.

Cheese and Spinach Potato Frittata, easy potato frittata, breakfast egg casserole, healthy brunch recipes, cheesy vegetable frittata - Flat lay of thick-cut bacon strips, peeled Yukon gold potatoes diced into small cubes, eight whole uncracked brown eggs, a small white bowl with creamy milk, a small white bowl with smooth Dijon mustard, a small white bowl of kosher salt crystals, a small white bowl of ground black pepper, a small white bowl filled with shredded Gruyere cheese, a pile of roughly chopped fresh spinach leaves, and finely chopped green onions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bacon: Adds savory smokiness and fat to cook the potatoes, enhancing the overall flavor.
  • Yukon Gold Potatoes: These hold their shape well and become tender without falling apart, perfect for a hearty frittata.
  • Eggs: The main binder that gives the frittata structure while keeping it light and fluffy.
  • Milk: Helps make the eggs creamy and tender without heaviness.
  • Dijon Mustard: Just a touch adds subtle tang and depth to the egg mixture.
  • Kosher Salt & Black Pepper: Essential simple seasonings to balance and boost every flavor.
  • Gruyere or Sharp Cheddar Cheese: Melts beautifully, giving the frittata a rich, cheesy finish.
  • Fresh Spinach: Brings earthy freshness and vibrant color, balancing richness.
  • Green Onions: Add mild onion flavor and a bit of crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Cheese and Spinach Potato Frittata Recipe is—whether you want to keep it hearty with bacon, go vegetarian, or swap in different veggies and cheeses, it always turns out wonderful. Don’t hesitate to get creative and personalize it to your taste!

  • Vegetarian Variation: I often skip the bacon and cook potatoes in good olive oil—still super tasty and totally satisfying.
  • Cheese Swaps: Try feta for a tangy twist or mozzarella for extra melty goodness.
  • Add Fresh Herbs: Throw in parsley, thyme, or chives to brighten up the flavor profile.
  • Seasonal Vegetables: Sauté some mushrooms or bell peppers with the potatoes depending on what’s in season.

Step-by-Step: How I Make Cheese and Spinach Potato Frittata Recipe

Step 1: Crisp the Bacon Slowly

Start by cooking your thick-cut bacon in a large ovenproof skillet over medium low heat. Take your time here—stir occasionally and let the fat render out slowly for about 8 to 10 minutes. This slow crisping really builds flavor without burning the bacon. Once crispy, lift it out with a slotted spoon and drain it on paper towels.

Step 2: Cook the Potatoes in Bacon Fat

Right in that same skillet, toss in your diced Yukon gold potatoes. The bacon fat will lend incredible taste, so don’t rinse it away! Cook the potatoes gently for 8 to 10 minutes, stirring now and then. You want them golden and tender but not mushy. This step is key to a frittata that has tender bites with a bit of crust.

Step 3: Whisk the Flavorful Eggs and Cheese

While the potatoes cook, whisk together eggs, milk, Dijon mustard, salt, and pepper in a bowl until just combined. Stir the shredded cheese in last—this little addition makes the whole frittata creamy and decadent.

Step 4: Add the Greens to the Pan

Once your potatoes are tender, toss in the spinach and chopped green onions. Stir everything gently and cook just until the spinach wilts, usually about 1 to 2 minutes. This fresh addition adds lovely color and lightness.

Step 5: Bring It All Together and Bake

Return the crispy bacon to the skillet, distributing everything evenly. Pour the egg and cheese mixture over the top and smooth it out gently. Pop the skillet into a 350°F oven and bake for 15 to 20 minutes, or until the eggs are just set—don’t overbake or it could dry out. Let it cool slightly before slicing and serving.

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Tips from My Kitchen

  • Low and Slow Bacon: Don’t rush cooking the bacon; slow rendering ensures flavorful fat and avoids burnt bits.
  • Even Potato Chunks: Dice potatoes uniformly so they cook evenly and fit nicely in each slice.
  • Watch the Bake Time: Oven temps vary, so start checking at 15 minutes to avoid drying out your frittata.
  • Use an Ovenproof Skillet: A heavy cast iron skillet works beautifully and makes transferring from stove to oven effortless.

How to Serve Cheese and Spinach Potato Frittata Recipe

Cheese and Spinach Potato Frittata, easy potato frittata, breakfast egg casserole, healthy brunch recipes, cheesy vegetable frittata - The image shows three slices of a yellow egg frittata with visible small pieces of green herbs and browned chunks, placed on three white speckled plates arranged on a white marbled surface; each slice is roughly triangular and topped with a lightly browned and textured egg layer, with two plates featuring silver forks and a small white bowl of chopped green onions in the top left corner, while scattered pieces of green onion lie near the bowl, photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little fresh parsley or extra chopped green onions on top right before serving—they add a pop of fresh color and subtle oniony crunch that brightens the dish. A drizzle of good olive oil or a dab of sour cream can also elevate it nicely.

Side Dishes

Pair this frittata with a crisp green salad tossed in a light vinaigrette for a balanced meal. Roasted tomatoes or lightly dressed avocado slices bring a creamy tang that complements the cheesy eggs perfectly.

Creative Ways to Present

For brunch gatherings, I’ve served slices of this frittata on a wooden board surrounded by fresh herbs and small bowls of chutneys or hot sauce. It makes the meal feel festive and welcoming. For weeknight dinners, dress it up simply with a sprinkle of flaky sea salt and a side of crusty bread.

Make Ahead and Storage

Storing Leftovers

I usually let leftover frittata cool completely, then cover tightly and refrigerate for up to 2 days. It reheats great and tastes just as good cold for a quick snack.

Freezing

To freeze, I slice the frittata into portions and store them in airtight containers or freezer bags. It keeps well for up to 3 months. Defrost overnight in the fridge to keep the texture intact.

Reheating

My favorite way to reheat the frittata is in a 350°F oven for about 10-12 minutes, which helps it stay moist and slightly crisp around the edges. Microwaving works too if you’re in a rush—just watch the time to avoid rubbery eggs.

FAQs

  1. Can I make this Cheese and Spinach Potato Frittata Recipe vegetarian?

    Absolutely! Simply omit the bacon and cook the potatoes in olive oil instead. You still get lots of flavor and richness from the cheese and eggs, plus the spinach for freshness. It’s a great option if you want a meat-free meal without sacrificing taste.

  2. What type of cheese works best for this frittata?

    Gruyere or sharp cheddar melts wonderfully and adds great flavor, but feel free to experiment with what you have. Feta adds tanginess, mozzarella brings gooeyness, and even parmesan mixed in can boost savory notes.

  3. Can I prepare the frittata ahead of time?

    Yes! You can prepare everything up to the baking step and refrigerate for a few hours before baking, or bake it fully and enjoy it cold or reheated later. It keeps well in the fridge for 2 days or freezes nicely for longer storage.

  4. What’s the best skillet to use for this recipe?

    A 12-inch ovenproof skillet with high sides works best and makes cooking on the stovetop then finishing in the oven easy. Cast iron is ideal because of heat retention and even cooking, but a heavy stainless steel pan that’s oven safe will do fine.

Final Thoughts

This Cheese and Spinach Potato Frittata Recipe holds a special place in my kitchen because it’s so approachable and comforting, yet elevated enough to impress guests or make an ordinary day feel a bit more special. It’s a recipe that forgives little missteps and rewards you with a dish full of flavor and heartiness every time. I hope you give it a try soon—you might just find a new favorite!

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Cheese and Spinach Potato Frittata Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Potato Frittata is a hearty and delicious dish featuring tender Yukon gold potatoes, crispy bacon, fresh spinach, and melty cheese, all baked to perfection. Perfect for breakfast, brunch, or a light dinner, it combines savory flavors in a simple, oven-baked recipe.

Ingredients

Meat

  • 2 strips thick-cut bacon diced

Vegetables

  • 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups)
  • 1 cup roughly chopped fresh spinach
  • ½ cup finely chopped green onions about 3 medium

Egg Mixture

  • 8 large eggs
  • 3 tablespoons nonfat milk or milk of choice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup shredded gruyere sharp cheddar, or other similar, melty cheese

Instructions

  1. Preheat the oven: Place a rack in the center of your oven and preheat the oven to 350 degrees F to prepare for baking the frittata.
  2. Cook the bacon: In a large 12-inch ovenproof skillet with high sides, cook the diced bacon over medium low heat, stirring occasionally for 8 to 10 minutes until crisp and fat is rendered. Remove bacon with a slotted spoon and blot dry on paper towels.
  3. Cook the potatoes: Add the diced potatoes to the skillet with the bacon drippings. Cook for 8 to 10 minutes, stirring gently occasionally, until the potatoes are very tender and browned evenly.
  4. Prepare the egg mixture: While potatoes cook, whisk together eggs, Dijon mustard, milk, salt, and black pepper in a medium bowl until combined. Stir in the shredded cheese.
  5. Wilt the greens: Add the chopped spinach and green onions to the skillet with the potatoes. Stir and cook for 1 to 2 minutes until the greens are wilted.
  6. Combine ingredients in skillet: Return the cooked bacon to the skillet and spread the potatoes, greens, and bacon in a single even layer.
  7. Add eggs and bake: Carefully pour the egg mixture evenly over the potato and bacon mixture, smoothing the top. Bake in the preheated oven for 15 to 20 minutes until the eggs are just set.
  8. Serve: Remove from oven, slice the frittata, and serve immediately for best texture and flavor.

Notes

  • TO STORE: Refrigerate leftover frittata in an airtight container for up to 2 days.
  • TO REHEAT: Warm gently in the microwave or an oven at 350 degrees F until heated through.
  • TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • TO MAKE VEGETARIAN: Omit the bacon; cook the potatoes in 2 tablespoons extra virgin olive oil instead of using bacon drippings.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 13 g
  • Cholesterol: 220 mg

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