Cheesy Potato Frittata with Spinach Recipe

If you’re anything like me and love a breakfast (or brunch) that feels cozy, wholesome, and a little indulgent, then you absolutely need to try this Cheesy Potato Frittata with Spinach Recipe. It’s packed with tender golden potatoes, melty cheese, fresh spinach, and crispy bacon (or a vegetarian twist if that’s your vibe). Seriously, it’s one of those dishes I make when I want something simple but with a wow factor — and trust me, once you make it, you’ll keep coming back for more.

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Ingredients & Why They Work

The ingredients in this Cheesy Potato Frittata with Spinach Recipe blend together to offer robust flavors and textures. Yukon gold potatoes are my go-to for their buttery taste and ability to brown beautifully, while gruyere melts like a dream to add the right creaminess. Fresh spinach brings color and nutrition, and those green onions? They give a subtle zing that wakes up the dish.

• Bacon: Adds a smoky crunch, but feel free to skip for a vegetarian version and use olive oil instead.
• Yukon Gold Potatoes: These are perfect because they hold shape and brown well without getting mushy.
• Eggs: The base of this frittata — provides structure and richness.
• Milk: Helps lighten the eggs, making the frittata fluffy yet tender.
• Dijon Mustard: Just a little to add subtle depth and a hint of tang.
• Kosher Salt & Pepper: Essential for seasoning — don’t skip! Proper seasoning brings all the ingredients together.
• Gruyere or Sharp Cheddar Cheese: Pick a cheese that melts well and adds sharpness or nuttiness depending on your preference.
• Fresh Spinach: Adds color, nutrients, and a mild earthy flavor — fresh is key because it wilts nicely into the eggs.
• Green Onions: For a mild onion flavor with a bit of crunch that brightens the dish.

Tweak to Your Taste

I love mixing this Cheesy Potato Frittata with Spinach Recipe up depending on what’s in season or what flavor profile I’m craving. It’s your playground! Don’t be shy about adding your favorite herbs or swapping out the cheese to fit your mood.

• Vegetarian Variation: I often skip the bacon and sauté the potatoes in good olive oil instead — still incredibly delicious with that smoky undertone from smoked paprika or a sprinkle of chili flakes.
• Cheese Swap: If you want a sharper bite, try feta or parmesan; if you want creamy melty, mozzarella works too.
• Herbs & Spice: Fresh thyme or rosemary adds a fragrant twist, and a pinch of nutmeg with the spinach brings warmth.
• Double Down on Veggies: Add mushrooms, bell peppers, or even sun-dried tomatoes to bulk it up.

Step-by-Step: How I Make Cheesy Potato Frittata with Spinach Recipe

Step 1: Crisp Up the Bacon Slowly

Start by heating your oven to 350°F and placing a rack in the center. Next, cook the diced thick-cut bacon in a large, oven-safe skillet over medium-low heat. I don’t rush this step because I find that slow rendering is key to getting the bacon crispy without burning — it takes about 8-10 minutes. Don’t forget to stir occasionally and once done, transfer the bacon to a paper towel to drain. This bacon fat is gold for cooking the potatoes, so don’t toss it!

Step 2: Tender & Golden Potatoes

In the same skillet with the bacon drippings, add the diced Yukon gold potatoes. Cook them gently for another 8-10 minutes until they’re soft inside and golden brown on the outside. Stir occasionally, but gently, so the potatoes get an even crust without falling apart. This slow cooking not only builds flavor but helps keep the potatoes intact when we mix everything later.

Step 3: Whisk Your Eggs Just Right

While the potatoes cook, whisk together your eggs, milk, Dijon mustard, salt, and pepper in a bowl. This is where you build the fluffy, flavorful base. Once the mix is smooth, stir in the shredded cheese — gruyere is my favorite for its nuttiness and meltiness, but cheddar works perfectly if that’s what you’ve got. It’s best to mix the cheese in now so it melts evenly throughout the frittata.

Step 4: Wilt the Greens & Bring It All Together

Add your chopped spinach and green onions to the skillet with the potatoes. Stir for 1-2 minutes just until the spinach wilts — you want those vibrant greens without sogginess. Then, toss the crisped bacon back in and spread everything into an even layer. Pour the egg and cheese mixture over the top, smoothing it out gently so it covers everything in one lovely layer.

Step 5: Bake Until Perfectly Set

Bake the frittata in your preheated oven for 15 to 20 minutes. Keep an eye on it somewhere between 15 and 20 minutes because ovens vary — you want the eggs to be set but still tender, not dry. When it’s done, the center should be firm but still springy to the touch. Slice while warm and get ready to enjoy!

How to Serve Cheesy Potato Frittata with Spinach Recipe

Garnishes

I usually top my frittata with a sprinkle of fresh chopped parsley or some thinly sliced green onions. If I’m feeling fancy, a dollop of sour cream or a drizzle of hot sauce adds just the right zing. A handful of microgreens also looks pretty and adds freshness.

Side Dishes

Serve it alongside a crisp mixed greens salad with a light vinaigrette or toasted crusty bread for scooping up every cheesy bite. Roasted cherry tomatoes or even a simple fruit salad provide a lovely contrast.

Creative Ways to Present

For a brunch party, I’ve cut the frittata into smaller squares and arranged them on a wooden board with colorful vegetable crudités and dips. It’s always a crowd-pleaser and looks beautiful on the table! You can even serve portions inside mini ramekins for personal frittatas.

Make Ahead and Storage

Storing Leftovers

I store any leftover frittata in an airtight container in the fridge for up to 2 days. It keeps surprisingly well and tastes just as comforting the next day — perfect for quick breakfasts or light dinners.

Freezing

I’ve successfully frozen leftover frittata by cutting it into portions and wrapping each piece tightly before placing in a freezer container. It freezes well for up to 3 months just make sure to thaw it overnight in the fridge before reheating for best texture.

Reheating

For reheating, I recommend warming slices gently in the microwave with a damp paper towel on top to keep moisture, or in a 350°F oven for 10-15 minutes until heated through. Baking helps keep the edges crispy while the inside stays tender.

FAQs

Final Thoughts

This Cheesy Potato Frittata with Spinach Recipe has become one of my absolute favorites because it’s comforting, flexible, and full of flavor with minimal fuss. Whether you’re fueling up for a busy day or gathering friends for brunch, it never disappoints. Give it a try and I promise you’ll soon find it as comforting and delicious as I do — it’s a recipe that feels like a hug on a plate.

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