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Potato and Herb Frittata


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  • 1 tablespoon extra virgin olive oil
  • 3 large russet potatoes, quartered and thinly sliced
  • 1/2 yellow onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup spinach, chopped
  • 2 tablespoons diced chilies
  • 1 teaspoon dried Italian herbs or oregano
  • Pinch of salt and pepper to taste
  • 8 eggs
  • 1/3 cup skim/lowfat milk



Step 1

1. Heat 1 tablespoon olive oil in a (10-12” non-stick) skillet over medium heat. Place potatoes in the skillet sautee for approximately 10-15 minutes. Get some great color on the potatoes, but make sure the potatoes are still semi-firm.

2. Mix in the chopped yellow onion, and garlic. Saute for about 5 more minutes.

3. Add in the spinach, allowing to wilt slightly.

4. Season with salt and pepper. Turn the heat to medium low.

5. In a medium bowl, whisk up the eggs milk and salsa, pinch of salt.

6. Gently pour into the skillet over the vegetables. Cook for another 5-7 minutes and finish off under the broiler (on high) for a few minutes until slightly golden brown on top…

7. Serve with a side of salsa and enjoy!

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