Vegetable Frittata (Potato & Spinach!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed frittata with potatoes, spinach, cherry tomatoes, and cheese, cooked in a skillet and finished in the oven. Versatile for any meal and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil (plus more for drizzling)
- 5 small red potatoes (washed and thinly sliced)
- 1 bunch green onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup frozen peas
- 1 clove garlic (minced)
- 1-2 cups baby spinach (roughly chopped)
- 8 eggs
- 1 tablespoon fresh basil (chopped)
- 1-2 cups shredded cheese (Asiago, sharp cheddar, or Gruyere all work great)
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 380mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 937mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.