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Potato Crusted Spinach Frittata

Gluten free vegetarian frittata with spinach, crumbled goat cheese and a crispy potato crust.

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 6 servings
Calories: 286 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 pound Russet potatoes (about 2 medium potatoes), peeled
  • 6 eggs
  • 1 tablespoon water
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups fresh spinach, roughly chopped
  • 1 cup crumbled goat or feta cheese (you can omit the cheese to make this frittata dairy free)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Shred the russet potatoes to fine shreds using a hand grater or a food processor.
  2. Place the shreds in a bowl and cover with cold water. Let them sit for a few minutes while you prep the other ingredients.
  3. Beat the eggs with 1 tbsp water, salt and pepper until fluffy. I usually use around ½ tsp salt and ¼ tsp pepper (add less salt if using feta cheese, which is quite salty). Reserve the eggs.
  4. Place a cast iron skillet on the stove and heat over medium high. While heating, drain the shreds in a colander, then place them in the middle of a clean tea towel.
  5. Squeeze the shreds in the tea towel to remove excess liquid.
  6. When the skillet is hot, pour 3 tbsp olive oil into it. It should be hot enough that you’ll see wisps of smoke coming from the surface. Immediately spread out the shreds into the bottom of the skillet, forming an even layer of shreds along the bottom. The shreds will sizzle.
  7. Cover the skillet with a lid (any pot lid that covers the top will do) and reduce heat to medium. Let the potatoes cook for 2 minutes. Uncover the skillet. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted.
  8. Uncover the skillet and sprinkle evenly with the crumbled cheese.
  9. Re-beat the eggs, then pour evenly across the top of the cheese to cover.
  10. Place the skillet into the preheated oven and let it cook at 400 degrees for 10-12 minutes, or until a knife inserted in the center of the skillet comes out clean. Remove the frittata from the oven and let it cool for 5 minutes on the stovetop. Serve. The potatoes will form a golden brown crust on the bottom of each piece of frittata. Delicious!

Notes

  • You will also need: cast iron skillet, lid to cover the top of the skillet, clean tea towel
  • Quick Tip: If you're in a hurry, with no time for baking, try tossing in some feta and spinach with my world famous scrambled eggs - they are really so good, we have them for dinner frequently!
  • If you're in a hurry, with no time for baking, try tossing in some feta and spinach with my world famous scrambled eggs - they are really so good, we have them for dinner frequently!

Nutrition Information

Calories 286kcal (14%) Carbohydrates 14g (5%) Protein 14g (28%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 181mg (60%) Sodium 211mg (9%) Potassium 427mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1330IU (27%) Vitamin C 6.4mg (7%) Calcium 95mg (10%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 14g 5%
Protein 14g 28%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 181mg 60%
Sodium 211mg 9%
Potassium 427mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1330IU 27%
Vitamin C 6.4mg 7%
Calcium 95mg 10%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.