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Ham, spinach & potato frittata


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  • 6 large eggs
  • 1/4 C milk
  • 1/4 C grated Parmesan cheese
  • 1/4 C grated Gruyere cheese
  • Salt & pepper
  • 2 T olive oil
  • 3/4 C sliced or diced potatoes
  • 1/4 C diced onion
  • 3 cloves minced garlic
  • 2 oz. diced ham or bacon
  • 3 oz. baby spinach
  • 1/4 C grated Gruyere cheese for topping


Servings 3


Step 1

In large bowl, whisk eggs, milk, Parmesan & Gruyere cheeses, salt & pepper until well combined. Set aside.

Preheat broiler. On stove, heat oil in 8" nonstick, oven proof skillet over med heat. Add potatoes & cook 8-10 min. until almost tender, stirring occasionally.

Add onions & garlic; cook until onions are translucent. Add ham & spinach. Stir until spinach is wilted.

Lower heat to med low & pour egg mixture into pan. Using a spatula, stir eggs from the bottom 2-3 min. then allow eggs to cook and until bottom half is completely set. For firmer texture, invert and continue cooking.

Top fritqtta with remaining cheese & place under broiler. Broil until cheese is melted @3-4 min.

Carefully remove from pan and serve in wedges. Serve with salsa.


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