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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

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  • 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


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!


  • 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.


  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.


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


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.