1. Can I make this healthy potato frittata ahead of time?

Yes! This frittata is perfect for meal prep. You can cook it in advance, store it in the fridge for up to 4 days, and reheat it for quick breakfasts or lunches throughout the week. It's just as delicious reheated as it is fresh!

2. Can I use a different type of potato for this recipe?

While Yukon Gold potatoes are the best choice for their creamy texture and ability to hold their shape, you can substitute them with red potatoes, russets, or even sweet potatoes. Just make sure to cut them into uniform pieces for even cooking.

3. How do I store leftover frittata?

To store leftovers, place them in an airtight container and keep them in the fridge for up to 4 days. If you want to store it for a longer period, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag. It will keep for up to 2 months.

Healthy Potato Frittata Recipe

Description

This healthy potato frittata combines creamy eggs, tender potatoes, and fresh spinach for a satisfying and nutritious meal. Perfect for breakfast, brunch, or dinner, it’s a quick and customizable dish that’s sure to become a favorite.

Ingredients

Scale

2 strips thick-cut bacon (diced into 1/2-inch pieces)
1 cup fresh spinach (roughly chopped)
1/4 tsp ground black pepper (freshly ground for best flavor)
1/2 tsp coarse salt
8 large eggs
2 medium Yukon Gold potatoes (peeled and cut into 1/2-inch pieces)
1/3 cup shredded Gruyere cheese
1/2 cup green onions (finely chopped)
1 tsp Dijon mustard
3 tbsp nonfat milk

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Instructions

Preheat your oven to 350°F (175°C). In a 12-inch ovenproof skillet, cook the bacon over medium-low heat until crispy, about 8-10 minutes. Transfer to a paper-towel-lined plate to drain.
In the same skillet, add the potatoes and cook over medium heat, stirring occasionally, until golden brown and tender, about 8-10 minutes.
While the potatoes cook, whisk together the eggs, Dijon mustard, milk, salt, and pepper in a bowl. Stir in the grated Gruyere cheese.
Add the spinach and green onions to the skillet with the potatoes and cook for 1-2 minutes until the spinach wilts.
Return the bacon to the skillet and spread the ingredients into an even layer. Pour the egg mixture over everything, smoothing it out with a spatula.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set. Keep an eye on it to avoid overcooking.
Once done, slice and serve immediately for a delicious and satisfying meal.

Notes

For a vegetarian version, skip the bacon and use olive oil or sautéed mushrooms for flavor.
Feel free to swap Yukon Gold potatoes with red potatoes, russets, or sweet potatoes.
For different flavors, you can substitute Gruyere cheese with sharp cheddar, mozzarella, or Gouda.
To prevent a soggy frittata, be sure to wilt the spinach before adding it to the skillet.
Reheat leftovers in the microwave or oven for a quick and easy meal throughout the week.

Prep Time: 10-15 minutes
Cook Time: 45-50 minutes
Category: Breakfast, Brunch, Dinner
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 150-175
Sugar: 2g
Sodium: 250mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 10g
Cholesterol: 200mg