Cheesy Potato Frittata with Spinach Recipe

If you’re on the hunt for a dish that’s cozy and satisfying but still fresh and full of flavor, you’re going to adore this Cheesy Potato Frittata with Spinach Recipe. It’s that perfect blend of crispy potatoes, melty cheese, savory bacon (or a veggie-friendly swap), and bright spinach all baked into one fluffy egg masterpiece. I make this anytime I want something hearty but not too heavy, and honestly, it’s become my go-to for breakfast, brunch, or even a simple dinner. Trust me, once you try this, it’ll be on your weekly rotation too!

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Ingredients & Why They Work

Every ingredient in this Cheesy Potato Frittata with Spinach Recipe plays a starring role. The Yukon gold potatoes give a creamy, buttery bite, while fresh spinach adds a pop of color and a subtle earthiness. Plus, Gruyère cheese melts like a dream, marrying everything together beautifully. I always recommend fresh ingredients here; it makes a noticeable difference.

• Bacon: Adds smoky, crispy texture but can be swapped with olive oil to keep things vegetarian.
• Yukon Gold Potatoes: Their creamy texture holds up well through cooking and browning.
• Eggs: The base that sets the whole frittata, creating fluffiness and structure.
• Dijon Mustard: A little zing that brightens the egg mixture—don’t skip it!
• Gruyère (or sharp cheddar): Melts beautifully, adding nuttiness and depth.
• Fresh Spinach: Brings freshness and color while wilting nicely over heat.
• Green Onions: A mild onion flavor that complements the spinach without overpowering.

Make It Your Way

I love tweaking this Cheesy Potato Frittata with Spinach Recipe depending on the season or what I have on hand. It’s a flexible base, so don’t hesitate to make it your own! You can swap cheeses, toss in extra veggies, or make a vegetarian version without missing a beat.

• Vegetarian Variation: I’ve made it without bacon, using olive oil to crisp the potatoes instead, and it’s just as delicious.
• Cheese Swaps: Experiment with fontina, mozzarella, or even a spicy pepper jack for a fun twist.
• Add-Ins: Mushrooms, bell peppers, or fresh herbs like thyme make great additions if you have them lying around.
• Spice It Up: A pinch of smoked paprika or red pepper flakes brings warmth and a subtle heat to the mix.

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

Step 1: Crispy Bacon and Tender Potatoes

Start by cooking the diced bacon gently over medium-low heat in a large ovenproof skillet. Don’t rush this part—take 8 to 10 minutes to render out the fat and crisp it nicely without burning. A slotted spoon will help transfer the bacon to a paper towel to drain. Then, toss the potatoes into the rendered bacon fat and cook, stirring occasionally, until they’re tender and browned. This step adds an unbeatable flavor foundation. If you’re going vegetarian, just switch to olive oil for the potatoes!

Step 2: Whisking the Egg Mixture

While your potatoes cook, whisk together the eggs with Dijon mustard, milk, salt, and pepper in a medium bowl. The Dijon might seem unexpected, but it really brightens the eggs and balances the richness of the cheese and bacon. Once smooth, stir in your shredded cheese so it’s ready to melt into that luscious egg base.

Step 3: Adding the Greens and Cheese

Once potatoes are tender, throw in the chopped spinach and green onions right in the skillet. Cook just until the spinach wilts—about 1 to 2 minutes. Then, scatter the bacon back in, spreading everything out evenly. Pour your cheesy egg mixture over the top, smoothing it gently with a spatula so it covers all the goodies.

Step 4: Bake to Perfection

Pop the skillet into your preheated 350°F oven and bake for 15 to 20 minutes until the eggs are set but still tender—not dry! Keep an eye as ovens vary. When you see the frittata puff slightly and the edges start pulling away from the pan, it’s ready. Slice and serve immediately for the best texture.

How to Serve Cheesy Potato Frittata with Spinach Recipe

Garnishes

I like to sprinkle fresh chopped parsley or chives right before serving to add a fresh herbal note and a pretty pop of green. A dollop of sour cream or a drizzle of hot sauce works wonders too if you want a bit of creaminess or spice. These simple touches make it feel more special, especially if you’re serving guests.

Side Dishes

This frittata pairs beautifully with a light salad dressed with lemon vinaigrette or roasted cherry tomatoes for sweetness. On weekends, I serve it alongside crusty bread or warm pita to soak up any leftover cheesy goodness. It’s a well-rounded meal but feels breakout brunch-worthy!

Creative Ways to Present

For a brunch party, I’ve baked individual frittata cups in muffin tins using this same recipe—great for portion control and super cute for presentation. If I’m feeling fancy, I’ll sprinkle it with crushed pistachios or toasted bread crumbs for an unexpected crunch. You could even garnish with edible flowers for an elegant vibe.

Make Ahead and Storage

Storing Leftovers

I usually let any leftover Cheesy Potato Frittata with Spinach cool completely, then wrap it tightly or pop it in an airtight container. It keeps nicely in the fridge for up to two days and surprisingly holds its flavor well, making it perfect for next-day meals.

Freezing

Freezing works great too! I slice the cooled frittata into portions, wrap each piece individually in plastic wrap and foil, then store them in a freezer-safe container. It freezes for up to three months. Just remember to thaw overnight in the fridge for best texture before reheating.

Reheating

To reheat, I prefer popping slices into a 350°F oven for about 10 minutes to keep the edges crisp and avoid sogginess. The microwave is faster but can make it a bit rubbery. Low and slow is the way to go for the best texture.

FAQs

Final Thoughts

This Cheesy Potato Frittata with Spinach Recipe is one of those dishes I keep coming back to when I want comfort food that doesn’t feel heavy or complicated. It’s perfect for any meal of the day, and honestly, I love how easy it is to throw together with simple ingredients that are likely already in your kitchen. Give it a try—you’ll love the mix of textures and flavors as much as I do. Plus, it’s an excellent way to sneak some greens into your day without any fuss. Happy cooking, friend!

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