Bell Pepper and Spinach Frittata

Spinach & Cheddar Frittata

Makes 6 servings


  • 1 tablespoon olive oil
  • 1 onion, cut into small dice
  • 1 potato, cut into medium dice and boiled until tender
  • 6 cups spinach
  • 6 eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup shredded Cheddar (optional)


  1. Preheat the oven to 350°F.
  2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
  3. Add the potato and cook gently until warmed through, 1 to 2 minutes more. Add the spinach and cook until just wilted, about 30 seconds.
  4. In a medium bowl, whisk the eggs, milk, salt, and pepper to combine. Add the egg mixture to the hot skillet, and reduce the heat to low. Cook for a few minutes, until the edges begin to set.
  5. Sprinkle the top of the frittata with the cheese, if using, and transfer the skillet to the oven. Bake until the eggs are just set, 7 to 9 minutes more. Serve warm.

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