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Potato Frittata with Spinach and Cheese Recipe

ByCaroline
Jump to Recipe· 4.7 from 12 reviews

If you’re looking for a hearty, comforting breakfast or even a cozy weeknight meal, this Potato Frittata with Spinach and Cheese Recipe is going to become one of your favorites. It’s packed with that perfect balance of crispy potatoes, savory bacon (or a vegetarian-friendly option), melty cheese, and fresh spinach all baked together in a beautiful golden frittata. I swear, once you make this, you’ll be making it again and again — trust me, it’s fan-freaking-tastic!

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Why This Recipe Works

  • Perfect Texture Harmony: Crispy potatoes meet fluffy eggs and gooey cheese for a delightful bite every time.
  • Balanced Flavors: Savory bacon, fresh spinach, and sharp cheese combine to satisfy both veggie lovers and meat eaters.
  • One-Skillet Convenience: Everything cooks in one pan, making cleanup a breeze and keeping the flavors concentrated.
  • Flexible and Crowd-Friendly: Easily adaptable for vegetarians and makes great leftovers for busy days.
Potato Frittata with Spinach and Cheese, easy breakfast frittata, savory potato breakfast, spinach cheese egg bake, breakfast casserole with potatoes - 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

Each ingredient in this Potato Frittata with Spinach and Cheese Recipe plays a starring role, creating a perfect medley of taste and texture. Shopping for the freshest potatoes and good quality cheese will really elevate your frittata to the next level—trust me on this one!

Potato Frittata with Spinach and Cheese, easy breakfast frittata, savory potato breakfast, spinach cheese egg bake, breakfast casserole with potatoes - 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 that irresistible savory crispiness and renders flavorful fat to cook the potatoes in.
  • Yukon Gold Potatoes: Their creamy texture and buttery flavor makes them ideal for soft yet hearty bites.
  • Eggs: The base that binds everything with fluffy richness.
  • Milk: Keeps the eggs tender and light; I like to use nonfat, but whole or plant-based works too.
  • Dijon Mustard: A subtle tang that livens up the egg mixture without overpowering the dish.
  • Kosher Salt and Black Pepper: Essentials that enhance and balance the flavors.
  • Gruyere or Sharp Cheddar Cheese: Melts beautifully, lending a nutty, sharp depth you’ll want more of.
  • Fresh Spinach: Adds freshness and a mild earthy note while keeping things colorful.
  • Green Onions: Lend a gentle onion kick without overwhelming the other flavors.
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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 often tweak this Potato Frittata with Spinach and Cheese Recipe depending on what I have in my fridge or to suit the mood of my guests. Don’t feel locked in—this dish is incredibly forgiving and versatile, so make it your own!

  • Vegetarian Version: I skip the bacon and cook the potatoes in olive oil. It’s still delicious, and the richness comes from the cheese and eggs.
  • Cheese Swap: I’ve tried swapping Gruyere for feta or goat cheese for a tangier twist—both add unique flavors.
  • Herbs: Toss in some fresh thyme or parsley if you want an herbal lift that brightens the dish.
  • Add Veggies: Mushrooms, bell peppers, or caramelized onions are fantastic additions I’ve made when feeling adventurous.

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

Step 1: Crisp That Bacon and Render the Fat

I like to start by cooking the diced bacon in a heavy, ovenproof skillet over medium-low heat to get it nice and crispy without burning it. Take your time here—slow cooking brings out the best flavor and gives you that perfect bacon fat to cook your potatoes in. Use a slotted spoon to transfer the bacon to a paper towel-lined plate once it’s crisp, and set it aside.

Step 2: Cook Potatoes in the Bacon Drippings

Next, add your peeled and diced Yukon Gold potatoes straight to that bacon fat. Stir gently every few minutes, allowing them to brown and soften evenly. This usually takes about 8 to 10 minutes. If you’re making the vegetarian version, swap bacon fat for olive oil here—your potatoes will come out with a lovely golden crust, just as delicious.

Step 3: Whisk Up the Egg Mixture

While the potatoes are cooking, whisk together your eggs, Dijon mustard, milk, salt, and pepper until smooth and slightly frothy. Stir in the shredded Gruyere or cheddar cheese to add that wonderful melty goodness that’ll pull everything together beautifully.

Step 4: Add Greens and Mix in Bacon

Once the potatoes are tender and browned, toss in your chopped spinach and green onions. Cook just until the spinach wilts, about 1 to 2 minutes. Return your crispy bacon to the skillet, spreading everything out evenly at the bottom.

Step 5: Pour and Bake to Perfection

Now, carefully pour the egg and cheese mixture over the potatoes, greens, and bacon, smoothing the top with a spatula. Slide your skillet into the preheated oven and bake at 350°F for 15 to 20 minutes, or until the eggs are just set. Keep an eye on it to avoid overcooking—you want a tender, fluffy frittata with a lovely golden top. Slice it up and serve right away while it’s still warm and glorious.

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Tips from My Kitchen

  • Low and Slow Bacon: Rendering bacon fat gently avoids burning and keeps a crispy, melt-in-your-mouth texture.
  • Don’t Rush the Potatoes: Cooking them until soft and browned ensures your frittata isn’t chewy or undercooked inside.
  • Ovenproof Skillet is Your Friend: Using one pan from stove to oven saves time and keeps those flavors concentrated.
  • Watch Your Bake Time: Remove from oven just as the eggs set to keep the frittata tender, not dry and rubbery.

How to Serve Potato Frittata with Spinach and Cheese Recipe

Potato Frittata with Spinach and Cheese, easy breakfast frittata, savory potato breakfast, spinach cheese egg bake, breakfast casserole with potatoes - 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 love sprinkling fresh herbs like parsley or chives on top right before serving—it adds freshness and a pop of color. A dollop of tangy sour cream or a drizzle of your favorite hot sauce can also complement the richness nicely.

Side Dishes

This frittata pairs perfectly with a crisp green salad or a bowl of roasted tomatoes. When I want something heartier, I serve it alongside some crusty bread or even a simple avocado toast for a trendy twist.

Creative Ways to Present

Hosting brunch? Slice the frittata into wedges and arrange them on a platter with a colorful medley of fresh fruit and roasted veggies. I’ve also served it in mini muffin tins for bite-sized portions that are perfect finger foods at parties.

Make Ahead and Storage

Storing Leftovers

Leftover Potato Frittata with Spinach and Cheese stores wonderfully in an airtight container in the refrigerator for up to 2 days. I usually pop it in there as soon as we finish eating, so I have a quick breakfast or snack ready to go the next morning.

Freezing

I’ve frozen leftover frittata portions wrapped tightly in plastic wrap and placed inside a freezer-safe container for up to 3 months. Thaw them overnight in the fridge before reheating—this makes a fantastic make-ahead meal for busy days.

Reheating

My go-to reheating method is gently warming leftover slices in a 350°F oven for about 10 minutes, which keeps the texture close to fresh. If you’re short on time, a quick zap in the microwave works, just watch so it doesn’t dry out.

FAQs

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

    Absolutely! Simply omit the bacon and cook your potatoes in olive oil instead of bacon fat. The cheese and eggs provide plenty of flavor, and the spinach adds freshness. You won’t miss the bacon once you try this version.

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

    I recommend Gruyere for its excellent melting quality and nutty flavor, but sharp cheddar is a tasty and more accessible alternative. Feel free to experiment with cheeses like fontina, mozzarella, or even feta if you want a tangier profile.

  3. Can I use other greens instead of spinach?

    Yes! Baby kale, swiss chard, or even arugula can be used. Just adjust cooking time slightly for tougher greens like kale to ensure they’re tender before baking.

  4. How do I know when the frittata is done baking?

    The frittata is done when the eggs are set but still slightly jiggly in the center. It’ll firm up as it cools. Use a toothpick or fork to test the middle—it should come out clean or with very little moisture.

Final Thoughts

This Potato Frittata with Spinach and Cheese Recipe is truly one of those comforting dishes that feels like a warm hug on a plate. Over the years, I’ve found it perfect for lazy weekends or quick dinners, and it always gets rave reviews from friends and family. I can’t wait for you to try it—you’ll enjoy the simple ingredients working together in such a satisfying way. Give it a go, and I bet it’ll become a staple in your kitchen just like it is in mine!

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Potato Frittata with Spinach and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A hearty and savory Potato Frittata featuring crispy bacon, tender Yukon gold potatoes, fresh spinach, and sharp melted cheese baked to perfection. This versatile dish makes a delicious breakfast, brunch, or light dinner.

Ingredients

Meat and Dairy

  • 2 strips thick-cut bacon diced
  • 8 large eggs
  • 3 tablespoons nonfat milk or milk of choice
  • ⅓ cup shredded gruyere, sharp cheddar, or other melty cheese

Vegetables and Aromatics

  • 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)

Seasonings

  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat Oven: Place a rack in the center of your oven and preheat to 350 degrees F to prepare for baking.
  2. Cook Bacon: In a large 12-inch ovenproof skillet with high sides over medium low heat, cook the diced bacon, stirring occasionally, until crisp and the fat has rendered, about 8 to 10 minutes. Remove bacon with a slotted spoon onto a paper-towel lined plate and blot dry.
  3. Cook Potatoes: Add the diced potatoes to the skillet with bacon drippings. Cook gently for 8 to 10 minutes, stirring occasionally until the potatoes are tender and browned.
  4. Mix Eggs: In a medium bowl, whisk together eggs, Dijon mustard, milk, kosher salt, and black pepper until smooth. Stir in the shredded cheese.
  5. Wilt Greens: Add chopped spinach and green onions to the skillet with the potatoes. Stir and cook for 1 to 2 minutes until the greens have wilted.
  6. Combine Ingredients: Return the crispy bacon to the skillet and spread the mixture evenly in a single layer.
  7. Add Egg Mixture: Carefully pour the egg and cheese mixture over the potato, spinach, and bacon mixture, smoothing the top to distribute evenly.
  8. Bake: Place the skillet in the preheated oven and bake for 20 minutes until the eggs are set and the frittata is cooked through. Cooking time may vary, so watch closely towards the end.
  9. Serve: Remove from oven, slice into portions, and serve immediately while warm.

Notes

  • To store: Refrigerate leftover frittata in an airtight container for up to 2 days.
  • To reheat: Warm gently in the microwave or bake in a 350 degrees F oven until heated through.
  • To freeze: Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Vegetarian option: Omit bacon and cook potatoes in 2 tablespoons extra virgin olive oil instead of bacon drippings.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 560 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 285 mg

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