Looking for a delicious and wholesome dish that brings the flavors of Italy right to your kitchen? Look no further than this Roasted Potato and Spinach Frittata with Feta! Perfect for breakfast, brunch, or even a light dinner, this frittata is packed with vibrant ingredients and a delightful cheesy twist. With just 35 minutes from prep to plate, you’ll be amazed at how effortlessly you can whip up a meal that’s not only satisfying but also visually stunning. Get ready to impress your family and friends with this easy-to-follow recipe that transforms simple ingredients into a gourmet experience!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 2 cups fresh spinach
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle of the oven.
- Wash and dice the potatoes into 1/2-inch cubes. Toss the potato cubes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper.
- Spread the seasoned potato cubes on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, turning once halfway through, until golden brown and crispy on the edges.
- While potatoes are roasting, whisk together eggs, milk, remaining salt, and black pepper in a large mixing bowl until well combined and slightly frothy.
- Heat the remaining 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.
- Remove the roasted potatoes from the oven and carefully transfer them into the skillet with the wilted spinach.
- Pour the whisked egg mixture evenly over the potatoes and spinach. Sprinkle crumbled feta cheese on top.
- Cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the skillet to the oven.
- Bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top. The center should be firm and not runny.
- Remove from the oven and let the frittata rest for 2-3 minutes. Use a spatula to loosen the edges.
- Slice the frittata into wedges and serve hot, garnished with additional fresh herbs if desired.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, which hold their shape well when roasted.
- Don’t Rush the Roasting: Ensure your potatoes are spread out in a single layer on the baking sheet. This allows them to roast evenly and develop that irresistible crispy texture.
- Fresh Spinach is Key: Always opt for fresh spinach over frozen for this recipe. It wilts beautifully and adds a vibrant color and flavor to your frittata.
- Whisk Well: When mixing the eggs, milk, and seasonings, whisk until the mixture is frothy. This incorporates air, making your frittata light and fluffy.
- Watch the Oven Time: Every oven is different, so keep an eye on your frittata as it bakes. You want it to be set in the center and lightly golden on top for the perfect finish.
- Let it Rest: After baking, allow the frittata to rest for a few minutes before slicing. This helps it firm up and makes serving much easier.
- Garnish for Flair: Add a sprinkle of fresh herbs like parsley or chives on top before serving for an extra pop of color and flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 280mg
