This fluffy vegetable frittata is a nutritious breakfast, brunch, or lunch dish. It’s cooked in a cast iron skillet on the stovetop and finished off in the oven, and ready in about 30 minutes. You’ll love this protein-packed egg and veggie frittata!

spinach potato frittata in a cast iron skillet on a light grey backdrop

This spinach and potato frittata deserves a spot on your table next time you host a brunch! Made with whole eggs, Greek yogurt, and cheese, this frittata is packed with high quality protein to keep you full and satiated. Nutritious Greek yogurt adds a boost of protein and helps make the frittata fluffy and light.

You’ll start by cooking this vegetable frittata it in a cast iron skillet on the stovetop. Finishing it off in a preheated oven yields a fluffy and perfectly cooked egg frittata. This easy recipe takes just about 30 minutes to prepare, and makes four large servings or 6-8 smaller servings.

More healthy frittata recipes to try: asparagus frittata, smoked salmon frittata, broccoli cheese frittata, and veggie egg white frittata.

Are eggs good for you?

As a Registered Dietitian, I can assure you that eggs are very nutritious and can be part of a well-balanced diet. They are a high quality source of protein – one large egg provides 6 grams. In addition, whole eggs are packed with other nutrients. One large egg provides:

  • 0.229 mg riboflavin (18% of your daily needs)
  • 0.45 mcg Vitamin B12 (19% of your daily needs)
  • 23.5 mcg folate (6% of your daily needs)
  • 1.00 mcg Vitamin D (5% of your daily needs)
  • 146.9 mg choline (27% of your daily needs)
  • 15.35 mcg selenium (28% of your daily needs)

While eggs do contain saturated fat, they also have both monounsaturated and polyunsaturated fatty acids. These healthy types of fat are linked to heart health benefits, because they can help lower “bad” LDL cholesterol levels. For most people, eating 1-2 eggs per day will not cause a significant change in cholesterol levels.

spinach potato frittata measured out on a light grey backdrop

Ingredients in spinach potato frittata

Here is everything you need to make this vegetable frittata recipe:

  • Eggs
  • Plain Greek yogurt – I used 2% low fat
  • Russet potatoes
  • Baby spinach
  • White onion
  • Garlic
  • Cheddar cheese
  • Pecorino romano cheese
  • Sage
  • Thyme
  • Garlic powder
  • Smoked paprika
  • Olive oil
  • Salt and pepper

Kitchen tools needed

I recommend having a good chef’s knife, a cutting board, and a 10-inch cast iron skillet to make this recipe.

You could use a 12-inch cast iron skillet, but the frittata will be thinner and you may need to reduce cooking time in the oven. If you don’t have a cast iron skillet, you can use a similarly sized oven-safe stainless steel or nonstick skillet.

Step-by-step video

How to make spinach potato frittata

  1. Preheat the oven to 400°F.
  2. Whisk eggs, Greek yogurt, cheeses, and a pinch of salt and pepper together in a medium mixing bowl. Set aside.
  3. Heat olive oil in cast iron skillet over medium heat. Add onion, garlic, and fresh herbs. Cook for a few minutes.
  4. Add diced potatoes and spices. Cook for about 15 minutes, and cover the cast iron skillet halfway through cooking. Stir regularly until fork tender.
  5. Stir in roughly chopped spinach until wilted.
  6. Reduce heat to low-medium. Pour in the egg mixture.
  7. Cook for 1-2 minutes, until the edges just begin to set.
  8. Transfer frittata to the oven for 10-15 minutes until center is just barely jiggly.

What to serve with frittata

Here are some salads and vegetable side dishes that would pair perfectly with this frittata:

Storage

You can keep store leftover frittata in the fridge in an airtight container for 3-5 days.

Reheat individual portions in the microwave for 45 seconds or until warmed through.

slice of vegetable frittata on a small plate next to cast iron skillet

Spinach nutrition & health benefits

Spinach is a nutritious leafy green to include in your diet. One cup of raw spinach provides:

  • 140.7 mcg Vitamin A (16% of your daily needs)
  • 58.2 mcg folate (15% of your daily needs)
  • 144.9 mcg Vitamin K (121% of your daily needs)
  • 0.269 mg manganese (12% of your daily needs)

Additionally, spinach provides small amounts of several other nutrients including iron, magnesium, copper, Vitamin C, and Vitamin E.

Potatoes nutrition & health benefits

Contrary to what you may have been told, potatoes actually have several nutrition benefits. One small potato provides:

  • 3.6 grams of dietary fiber (13% of your daily needs)
  • 3.5 grams of plant-based protein
  • 723 mg potassium (15% of your daily needs)
  • 33.5 mg Vitamin C (37% of your daily needs)
  • 0.19 mg copper (21% of your daily needs)
  • At least 10% of your daily needs for B Vitamins thiamin, riboflavin, pantothenic acid, and vitamin B6

Potatoes contain a unique type of carbohydrate called resistant starch. This type of starch is only partially digested and absorbed. This feature helps to keep blood sugar levels stable. Resistant start also has digestive and gut health benefits – the resistant starch that is not broken down becomes food for the good bacteria that live in our guts.

spinach potato frittata in a cast iron skillet on a light grey backdrop surrounded by a few ingredients

Let me know if you love these recipes by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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spinach potato frittata in a cast iron skillet on a light grey backdrop surrounded by a few ingredients

Protein-Packed Spinach & Potato Frittata

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 4
  • Category: breakfast
  • Method: stovetop and oven
  • Cuisine: American
  • Diet: Vegetarian

Description

This fluffy vegetable frittata is a nutritious breakfast, brunch, or lunch dish. It’s cooked in a cast iron skillet on the stovetop and finished off in the oven, and ready in about 30 minutes. You’ll love this protein-packed egg and veggie frittata!


Ingredients

Scale
  • 8  large eggs
  • 1/3 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pecorino romano cheese
  • Salt
  • Pepper
  • 1 tbsp olive oil
  • 1 cup white onion, diced
  • 2 cloved garlic, minced
  • 2 tbsp fresh thyme
  • 2 fresh sage, chopped
  • 2 cups Russet potatoes, diced into 1/2 inch cubes
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 2 packed cups baby spinach, roughly  chopped.

Instructions

  1. Preheat oven to 400°F.
  2. In a medium mixing bowl, whisk together eggs, Greek  yogurt, cheeses, and a generous pinch of salt and pepper until smooth and well combined. Set aside.
    three stages of whisking eggs together with cheese for a frittata
  3. Heat olive oil over medium heat in a 10 inch cast iron skillet on the stovetop.
  4. Add onion, garlic, herbs, and a pinch of salt and pepper to the skillet. Cook for 2-3 minutes until fragrant.
  5. Add the diced potatoes, garlic powder, and smoked paprika. Cook for about 15 minutes, stirring regularly, until fork tender. Cover the skillet halfway through cooking the potatoes.
    diced potatoes in a cast iron skillet
  6. Stir in the chopped spinach. Cook for another minute or so until spinach is wilted.
    diced potatoes and spinach in a cast iron skillet
  7. Reduce stovetop heat to low-medium. 
  8. Give the egg mixture a gentle stir, then pour it into the skillet with the cooked vegetables.
    pre-cooked spinach and potato frittata in a cast iron skillet
  9. Cook on the stovetop for 1-2 minutes, until the edges are just starting to set and you see tiny bubbles.
  10. Transfer to the oven and cook for another 10-15 minutes. Frittata is done with the center is just barely jiggly and it bounces back when you press down gently.

Notes

This frittata makes 4 large servings, or 6-8 smaller servings. 

Storage

You can keep store leftover frittata in the fridge in an airtight container for 3-5 days.

Reheat individual portions in the microwave for 45 seconds or until warmed through.

Keywords: vegetable frittata, stovetop frittata, spinach potato frittata, frittata recipe