Green spinach Potato Frittata

 

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Ingredients 2 tablespoons olive oil 6 small red potatoes, sliced 1 cup torn fresh spinach 2 tablespoons sliced green onions 1 teaspoon crushed garlic 1 pinch salt and pepper to taste 6 large eggs eggs ⅓ cup milk ½ cup shredded Cheddar cheese. Low Fat Spinach and Potato Frittata Ingredients: 1 pkg (250 g) frozen chopped spinach, thawed and well drained 4 cups (1 L) frozen hash brown potatoes, thawed 1 cup (250 mL) finely shredded carrot 1/3 cup (75 mL) diced red pepper 1/3 cup (75 mL) chopped green onion or fresh chives 2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried). Ingredients Salt and pepper 2 Yukon gold potatoes (about 12 oz.), diced 3 tablespoons olive oil 1 red onion, thinly sliced 1 10-oz. package frozen chopped spinach, thawed. Ingredients: 2 tablespoons olive oil 6 small potatoes, thinly sliced 1 cup torn spinach 2 tablespoons green onions, diced 1 clove garlic, minced pinch of salt and pepper 6 large eggs 1/3 cup milk 8 ounces Parmesan cheese, grated 1 tablespoon. Heat olive oil in a medium skillet over medium heat.

Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm. Mix in spinach, green. 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. Uncover the skillet and sprinkle evenly with the crumbled cheese.

Re-beat the eggs, then pour evenly across the top of. Ingredients 1 lb. medium waxy potatoes 1 ⁄ 4 cup olive oil 1 clove garlic, minced 1 small red bell pepper, seeded, and thinly sliced 1 small yellow onion, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 tbsp. thinly sliced basil 8 eggs, beaten 2 cups baby spinach. Spinach Potato Veggie Frittata is perfect when you want brunch for a crowd. Made all the way in a cast iron skillet, its a one pot breakfast (if there’s such a thing ��) thats loaded with veggies baked with eggs to a creamy, custard-y texture.

Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes. Step 2 Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat olive oil in a medium frying pan over medium heat. Place potatoes in the pan, cover and cook about 10 minutes until tender but firm. Mix in spinach, shallots or white onion.

List of related literature:

Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 4 tablespoons (1/4 cup) water and cook, stirring, until spinach is wilted, about 3 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Sprinkle with lemon zest, ¹∕ teaspoon salt, and nutmeg and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
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Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 3 minutes or until spinach is wilted.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Melt the butter into a saucepan and layer in the spinach, sprinkling each layer moderately with salt, then cover, and cook over moderate heat.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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add the spinach, a pinch of sea salt, and cover and cook over medium-low heat for 5 minutes or until the spinach is slightly wilted and just cooked.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
from The French Women Don’t Get Fat Cookbook
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Add spinach and 1/4 teaspoon salt; cook about 1 minute or just until spinach is wilted, tossing frequently.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
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Season with salt and pepper, add the spinach, and cook for 1 minute more; let cool slightly, then stir into the eggs; onit the potatoes.

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from Around My French Table: More than 300 Recipes from My Home to Yours
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Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
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Add spinach to Dutch oven, sprinkle with /4 teaspoon salt, and cook, stirring, 2 to 3 minutes, just until spinach wilts.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
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Add the spinach to the same pan with 2 tablespoons (30g) water and cook just a couple of minutes, stirring often, until wilted.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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46 comments

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  • My oven has a broil temperature but it’s not for the top. It just goes higher in temperature at the bottom. What can I do so I can make these at home?

  • ALL your recipes are the best. I hear of new ones and go to your channel for the latest and best. Gordon Ramsey could learn from you!

  • Hullo Luv… I just dig the way U blow…! Please don’t get me wrong… I just could not resist sayin somethin.. hahaa.

  • Why is it so fuckin hard to say the measurements as you speak i cant even find this stupid ass recipe cuz i have to search page per page. Fuckin stupid.

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • Totally burned on the bottom before it cooked the egg…..I have never cooked a Frittata on the stove, I always bake it in the oven

  • Cheese and eggs feed bacteria and viruses, then, cause disease and symptoms later. The real challenge is to create a delicious recipe that doesn’t use cheese and eggs.

  • Great recipe, excellent presentation but as a former food service worker I was distracted by the repeating thoughts of… “Hair Net, Hair Net, Hair Net”…… my old bosses would have been screaming away! Thanks, and keep up the good work.

  • Thank you so much for this.  We had a bag of spinach that wasn’t being used in salads like we thought we would, and I thought a frittata would be nice but had never made one before.  I just made a couple of substitutions (added mushrooms and sauteéd celery in with the onions), but it turned out fantastic.  We’ll be making them part of our normal diet now.

  • It would very helpful if you could say how many cups of mushrooms, cheese and how many eggs you use. For those just learning how to cook, it is very helpful to have exact ingredients specified. Thank you.

  • That is one beautiful Frittata! When you slid it out of the pan it looked like one of the yummiest pizzas ever! It even looks fluffy from the eggs! A Master piece of flavor and beauty! TFS Laura this is magnificent! I’ve gotta try it!:D

  • Did you see the reply from another viewer? She says she wraps her non-ovenproof skillet handle in heavy duty aluminum and it makes it oven safe! Also, if you felt bold, you could try flipping your frittata in the skillet after it is mostly set to cook the top (which would then become the bottom) and add cheese after flipping.

  • Missed you so much and hope all is well. The other week I was watching old reruns of “Everyday Food” and there was “Baby Sarah” was so much fun to watch as I did on PBS every weekend! Never missed a episode. ❤️

  • This has got to be the blandest fritatta Ive ever seen, I realize that we all have ways of preparing dishes however, a common denominator is that the food must look appealing to the eyes.

  • You know, you could just change the recipe from a frittata into a scramble with the same ingredients. Just add the eggs & cheese to the spinach-mushroom mixture and cook like scrambled eggs until done. That way you have all the same flavors but no browned eggs:)

  • No, I didn’t think so. She didn’t look even 30 to me. Maybe because I’m looking through the eyes of a lady, verses what a man might see. It’s interesting because when I was a minor, men thought I was legal enough to approach. Now that I’m 43, I get carded smh.

  • You can actually get them super clean by wiping them with a wet paper towels. Submerging them can make them a bit waterlogged which affects their ability to brown. But if you are more comfortable washing them, do as you usually do:)

  • Hi Sarah, Yes you are cute and funny and I love watching your videos. Please keep them coming. In these difficult times it is great to watch you cooking these wonderful meals. It is such a help. Thank you. Best wishes Ann in Victor Harbor, South Australia.

  • Crust or no crust…that’s the difference. I like cooking frittatas because they are super quick and really easy no dough to deal with. But both are delish!

  • Yes…thank you Sandy287 for answering for me! It’ll definitely taste delish, but sometimes the red onion cooked in things looks a little unappealing can look kind of gray.

  • I was wondering the same thing, and Liesl said that the taste would be fine, but the colour can get a little funky… but she said still use it if it’s all you have!

  • Do you really have to put it in the boiler or can you just flip the frittata over and keep it on the stove on lower heat? I don’t have an oven!!

  • Greșit nu se pune usturoiul la început si la urmă fiindcă se arde si vorbesti prea mult să dai impresia că sti ce faci încearcă să nu mai dai din gură atât. Trebuia să faci cu ceapă nu cu usturoi si ai ars usturoiul

  • Is this not perfect timing. Before my self containment I bought two large pkgs of baby spinach and now know how they will be utilized!
    Thanks for a great recipe and for including ingredients and measurements in your video ��

  • Oh, salt & pepper is crucial…there is 1 t. salt & fresh ground pepper in the egg mixture. I also season the mushroom & spinach with a couple pinches:)

    Sounds sooo yummy with rice would love to see the recipe!

  • Yes! That is the beauty of a frittata you can put any veggies, meats or cheeses you like. The combinations are endless. I love asparagus, ham & goat cheese for another tasty option.

  • Thank you so much! Feel free to experiment with different veggies & cheeses… even meats (like bacon or sausage). The combinations are endless:)

  • thanks for showing me how to clean mushrooms and how to cut onions properly. I’m just getting started learning how to cook and your helpful tips are beneficial.

  • im guessing since they mention this could be served as a holiday brunch item, this was pre filmed last year and since they cant film right now, there using it lol. either way, wb sarah!

  • Why didn’t you add some salt and pepper to give it flavor?
    My family is asian, as we often make something similar and then we eat it with ricesoo good.:D

  • I don’t have an oven proof skillet either, I always just wrap aluminum foil around the handle, make sure its secure and you’ve got an oven safe pan:)

  • Thanks! You know, if you click on “show more” it pulls down a text version of all the recipes, which you could print out. Thanks for your feedback!

  • Laura love your recipes! I am Italian but unfortunately My great grandmother and nonna Passed away before I could meet them and learn to cook from them. My Aunti married into the Guatemalan family so she says she dont cook much Italian. I feel so lost sometimes cause even my father whom I am his only child doesn’t even acknowledge my existence. Thank you for your dedication and thanks to your father for teaching you so much. Gratzi!

  • I would try baking it in a 9×13 at 350 for about 30 minutes or until the eggs are set. I’d also recommend buttering the pan before pouring the egg-musroom-spinach mixture in. Let me know how it works out!

  • Girllll I see you on food Network tell me u tht Thicke fabulous lady wit all dat ass!! Luv u him u the best cook keep this channel real! Hun

  • Well, if you skip the broiler part you won’t have the direct heat to finish off the top of the eggs that aren’t set yet & melt the cheese. You could try just keeping the skillet loosely covered until the eggs are completely cooked or you could also try flipping the frittata at the end. I would slide it out of the skillet onto a cookie sheet and then invert it back into the pan. Add cheese at this point.

    I hope that helps!

  • Was literally watching something else, saw Sarah on the list and… I’ve never clicked a vid soooo hard in my life! Glad to see you back, Kween!

  • I attempted my first frittata it went pretty well. I think I didn’t let it set long enough or had the heat too low because the middle was not completely cooked and it didn’t slide out the skillet like Laura ‘s.

  • So bad audio and lighting is terrible. Her energy isn’t there. I feel she’s just not into it anymore. Which is fine. Maybe time for some new blood to create new life on this channel. It’s a bit stale…. just imo

  • Absolutely! You would probably need to use the whites of more eggs than the recipe calls for…maybe a dozen-ish. Great way to cut down on some fat & calories.

  • I love cooking videos but I always find it funny that so much cooking is done on these little electric hot plates when there’s a high-end commercial quality stove behind them. And I know it’s bc of the camera work, etc.
    Sure looks nice though!

  • That’s such a great idea. Leftovers also reheat really nicely…I always get a couple extra lunches for myself when I make one for the family:)

  • Hi, it would be so nice to add a summary of ingredients to all of your video recipes… maybe also metric measurements, for the rest of us outside of the U.S….thanks

  • Hey Martha Stewart, the world is going vegan. Please catch up. You wouldnt treat your chickens the way the chickens who pumped out these eggs were treated. Please get off these animal products, and stop promoting cruelty. Thank you.

  • Hello everyone, has anyone tried to freeze this for a later? I am wondering if this recipe is freezer friendly. Thanks in advance

  • Another way to explore the joys of meatless cooking! On Saturday, I made a meatless meal, and my husband really liked it, so now he’s keen to try others. I’ll bet he’d really like this! I am going to try it! I’ll keep you posted!