Spinach Frittata with Russet Potatoes

Spinach Frittata with Russet Potatoes is a simple and easy-to-make dish which uses basic ingredients like potatoes, eggs, spinach, and onion. However, it tastes great and the addition of cheese gives it an extra kick.

The humble frittata is one of the most satisfying dishes you can make for a brunch. It’s great for beginners, as it doesn’t require any complicated cooking skills and comes together quickly. We like to use russet potatoes, which have a nice bite and add a creamy texture to the dish, but any potato will do—except Yukon Golds, which tend to turn out too starchy.

Stuffed with all the goodness of spinach, this frittata recipe will surely make you fall in love with it.

(Serves 3 to 4)

Spinach Frittata with Russet Potatoes

Ingredients

1 russet potato

2 tablespoons olive oil

4 branches (sprigs) thyme, plus 2 teaspoons chopped for frittata½ onion, 

chopped4 cloves of garlic,

roasted1/2 bag frozen spinach

drained4 egg whites

2 eggs

 2 cup skim plus milk

1/4 cup low-fat ricotta cheese

1 plum tomato,

slicedsalt and ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

DIRECTIONS:

1.Preheat oven to 450*.

2. Peel potatoes and cut into ½’ cubes,

3. Place 1/2 tablespoon oil, potatoes, branches of thyme, paprika, and a good pinch of salt onto a large piece of foil, fold up and place in oven and cook until potatoes are tender, about 20 minutes, Reserve.


4. Place 1/2 tablespoon oil, garlic bulb, and a pinch of salt onto a separate piece of foil, fold up and also place in oven the oven, about 25 minutes. The garlic should ooze out and should be a yellowish color. Reserve.


5.  Melt 1 tablespoon oil in a 10-inch sauté pan over medium heat.

6. Add onion and garlic and a pinch of salt and soften for about 5-7 minutes.

7. Add spinach and wilt, about 2 minutes.


8. Take off the heat, place in bowl and allow to cool to room temperature. Once cool, mix in the ricotta cheese.


9. Whisk the eggs together, and add in the spinach mix, chopped thyme, and potatoes. Season with the cayenne pepper and salt to taste.

10. Heat a 10-inch sauté pan on medium heat, spray the bottom and sides of the pan with non-fat cooking spray, place in the egg mix and cook on the stove until edges start to solidify and place in oven until the frittata is cooked through, about 12-15 minute.

11. Slip onto cutting board, cut into serving wedges (4-8) and top with sliced tomato.

This is a simple recipe that you can cook easily. It takes time to prepare, but the end result is very tasty. The recipe is quite similar to the spinach and eggs recipe that we have in our blog post. I would like to recommend this recipe for all of you who are not so familiar with cooking food and want to try something new. This will be a good start for those who want to learn how to cook something new without much effort.

This spinach frittata with Russet Potatoes recipe is one of the best ways to use up any excess spinach that you might have in your fridge. It’s simple, quick and healthy!

This is a delicious and easy meal that you can prepare on the weekend. We are sure you will love it!

Spinach Frittata with Russet Potatoes

Ingredients
  

  • 1 russet potato
  • 2 tablespoons olive oil
  • 4 branches sprigs thyme, plus 2 teaspoons chopped for frittata½ onion,
  • chopped4 cloves of garlic
  • roasted1/2 bag frozen spinach
  • drained4 egg whites
  • 2 eggs.
  • 2 cup skim plus milk
  • 1/4 cup low-fat ricotta cheese
  • 1 plum tomato
  • slicedsalt and ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika

Instructions
 

  • 1.Preheat oven to 450*.
  • Peel potatoes and cut into ½’ cubes.
  • Place 1/2 tablespoon oil, potatoes, branches of thyme, paprika, and a good pinch of salt onto a large piece of foil, fold up and place in oven and cook until potatoes are tender, about 20 minutes, Reserve.
  • Place 1/2 tablespoon oil, garlic bulb, and a pinch of salt onto a separate piece of foil, fold up and also place in oven the oven, about 25 minutes. The garlic should ooze out and should be a yellowish color. Reserve.
  • Melt 1 tablespoon oil in a 10-inch sauté pan over medium heat.
  • Melt 1 tablespoon oil in a 10-inch sauté pan over medium heat.
  • Add spinach and wilt, about 2 minutes.
  • Take off the heat, place in bowl and allow to cool to room temperature. Once cool, mix in the ricotta cheese.
  • Whisk the eggs together, and add in the spinach mix, chopped thyme, and potatoes. Season with the cayenne pepper and salt to taste.
  • Heat a 10-inch sauté pan on medium heat, spray the bottom and sides of the pan with non-fat cooking spray, place in the egg mix and cook on the stove until edges start to solidify and place in oven until the frittata is cooked through, about 12-15 minute.
  • Slip onto cutting board, cut into serving wedges (4-8) and top with sliced tomato.

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