Spinach and Potato Frittata

Slice of Fresh Fritatta

One of the most accessed posts on my site is Sandra Lee’s Pulled Pork recipe, and for good reason – that recipe rocks!! This recipe by Sandra Lee is pretty amazing too. I’ve made a few adjustments since I didn’t cook it just the way it was written. I served mine with soup, the recipe makes 4 servings and it microwaves really well so it would make a great work lunch. I’d like to try making it again with the addition of a cooked and sliced italian sausage, or maybe kale instead of spinach (like the accompanying photo).

Spinach and Potato Frittata


3 tablespoons olive oil, divided
Salt and ground black pepper to taste
1 russet potato, thinly sliced
1/2 medium sweet yellow onion, diced
2 teaspoons chopped garlic
1 package fresh cleaned baby spinach
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Nonstick cooking spray


Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a plastic food storage bag combine 1 tablespoon of the oil with salt and pepper. Add the sliced potatoes and toss to coat. Remove the baking sheet from the oven, remove the potatoes from the bag and spread out in a single layer on the baking sheet. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onion and spinach saute for 2 minutes. Stir in the garlic and cook another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.

Spray an oven-proof quiche pan with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.


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Suanne Brady