potato spinach frittata

Marlene Nakamoto
December 23, 2021

Consider this a basic frittata recipe that’s subject to your whims, preferences, and whatever’s in the fridge. Substitute mushrooms for potatoes or kale for spinach. Leave out the green onion if you hate it. How about leftovers such as taco filling, tofu stir-fry, or shredded rotisserie chicken? It’s all up to you. 



  • Olive oil
  • 2 red potatoes, diced (unpeeled)
  • Baby spinach
  • Green onion, chopped
  • Salt and pepper
  • 4 eggs
  • 2 egg whites
  • Shredded cheddar cheese

In an ovenproof skillet, heat a little olive oil over medium heat. Add potatoes and cook, stirring frequently, until potatoes are tender. Add a big handful of spinach and some green onion. Season to taste with salt and pepper. Cook and stir until spinach is wilted. Beat eggs and egg whites together in a bowl. Pour into skillet and distribute evenly. Sprinkle with cheese. Place skillet under a preheated broiler for a few minutes until eggs are puffy and cheese begins to brown. Makes 4 servings.

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