Spinach Potato Veggie Frittata is perfect when you want brunch for a crowd. Made all the way in a cast iron skillet, its a one pot breakfast (if there's such a thing 😂) thats loaded with veggies baked with eggs to a creamy, custard-y texture.
I'm always asked for healthy breakfast recipes on the blog and I think this Spinach Potato Veggie Fritta is one of the ultimate egg dishes. Its loaded with veggies and proteins from the eggs, making it one of the healthiest breakfasts out there!
Why You'll Love This Recipe
- This frittata packs in about six cups of vegetables, which is such a fantastic way to start the day
- It can be made ahead and lasts up to five days in the fridge
- It tastes just as good cold as it does warm, so you can easily use this for your breakfast meal prep routine
- The cast iron skillet its made in, gives it crispy edges and makes cooking the frittata so effortless
- You can make this with a ton of different mix-ins so every time you have a new frittata recipe
Are you interested yet?
Quick Walk Through: Spinach Potato Veggie Frittata
Frequently Asked Questions
The main differences between a quiche and frittata is in the ingredients and the way it's cooked. A frittata is first cooked on the stovetop and then baked in the oven. Quiche on the other hand is made entirely in the oven. Secondly, a quiche has more diary in it as compared to a frittata, which gives it a custard like creamy consistency. Frittata has lesser milk/cream and are typically lighter and have a more baked egg-like consistency.
Frittatas should typically have a light and fluffy consistency. But if you're frittata feels fry and rubbery, then you have most likely overcooked it. A perfectly cooked frittata should be cooked just until the centre isn't jiggly and the edges look nicely golden browned.
Since this recipe can be made in advance and is refrigerator-friendly, you can easily make a big batch and store the rest for another. Place the leftover frittata in a clean and dry airtight container and store it in the refrigerator for up to 5 days. You can either reheat in the microwave for a few minutes or eat it cold.
Basic Ingredients for a good Frittata
Every frittata needs a few basic ingredients to start with - eggs, cream or milk or both, pre-cooked mix-ins (vegetables, bacon, chicken, etc), cheese, and seasoning. Once you have these in place, you can easily play around with flavors and variations.
Equipments You'll Need
I highly recommend using a well seasoned cast iron pan to make a frittata. That's because a cast iron pan heats evenly, and can be easily taken from the stove to the oven. There are exceptions to this of course - you can make a frittata completely on the stovetop (though it can be slightly tricky flipping it), or use a baking dish, where you transfer your pre-cooked mix ins and then top it up with the egg mixture to bake.
Serving Suggestions for Frittata
A frittata is really good as is. I like to serve it with a side salad or you can serve it with Bombay potatoes or a slice of sourdough. Don't forget a dollop of cream cheese on top. It adds an incredible freshness to this dish.
Other Frittata Variations
This is one recipe where you can go wild! Spinach Potato is a classic combination, but here are a few other suggestions if you want to switch things up:
- Ham and cheese Frittata
- Bacon broccoli Frittata
- Mushroom and Caramelized Onion Frittata
- Kale Sausage Frittata
- Goat Cheese Frittata
Now that you are armed with all these tips, I really hope you attempt your first frittata if you've never made it before. This spinach potato veggie frittata is our breakfast every other week and we never get tired of it!
Watch Spinach Potato Veggie Frittata Recipe Video
Spinach Potato Veggie Frittata
Equipment
- Oven
Ingredients
For the Egg Mixture
- 8 Eggs large
- ½ cup Milk
- ½ cup Cream
- ¼ cup Mozzarella shredded
- 1 teaspoon Salt
- ¾ teaspoon Pepper
Other Ingredients
- 2 tablespoon Olive Oil
- ½ cup Onions chopped
- 2 Garlic cloves thinly sliced
- ½ cup Broccoli florets
- ½ cup Red Bell Peppers chopped
- ½ cup Zucchini diced
- 2 Potatoes cooked, peeled and diced
- ½ cup Spring Onions chopped
- 2 cups Baby Spinach leaves
- ½ cup Mozzarella grated
- ½ cup Feta cheese crumbled
- ¼ cup Parmesan shredded
Instructions
- Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.
- Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.
- Warm oil in a 10" skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.
- Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.
- Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark - you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.
- Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.
Notes
- Cooking time in the oven: We tested this frittata in two different ovens and realized that cooking times in the oven vary. The first oven took 14 minutes whereas the second one took 20-22 minutes. This will vary depending on your oven so keep a close eye on your frittata while it's in the oven. You'll know the frittata is cooked when a fork inserted into the middle comes out almost clean or when the frittata is set but slightly jiggly in the middle.
- Use only pre-cooked mix ins: Its really important to use only pre-cooked mix ins in your frittata. Vegetables that are not cooked tend to leave water which will make your frittata gooey and watery.
- Cooking frittata on a stovetop: To cook a frittata completely on the stove, after adding the eggs in step#4, let the frittata cook covered for 7 minutes. Then gently flip the frittata onto a plate. Now place the skillet upside down on the plate and then flip it back on the skillet to cook it from the other side. Top with some cheese once its cooked from both sides and turn off the flame. Let it sit for 2-3 minutes before slicing and serving.
- Reheating Frittata: Frittatas taste amazing when they are cold, but to reheat, microwave it in 30 sec spurts till its warm and serve. Cooking it longer will make it rubbery.
- Storing Frittata: You can store a frittata in an airtight box in the refrigerator for up to five days which makes it great for meal prep breakfast too!
Nutrition
Other Egg Recipes you can try
- Baked Denver Omelette Casserole
- Garlic Oats with Fried Egg
- Spiced Indian Potatoes and Eggs
- Indian Masala French Toast
Fiona Manoon says
Looks Delicious. !!!!
I loved your presentation .
Great Work . Thanks for sharing .
Your post is amazing . Your have shared this amazing recipe quite nicely that it sounds so easy to make.
Thanks !!
Batul says
Hi Richa, this inevitably makes for a complete meal. I will be making this soon.
A query though, I don't have cast iron skillet, so can I use a frying pan? Can I assemble everything in a baking dish and bake it in a microwave?
Richa says
Hey Batul. Yes, you can saute the veggies in a frying pan, transfer them to a baking dish and pour the eggs and remaining cheese on top and then just bake the frittata in it. I really hope you like it!