A vegetable frittata is perfect to make for a light weeknight dinner or weekend brunch. With fluffy eggs, spinach, potatoes, and tomatoes, this meal is full of garden fresh taste.
Make it ahead and freeze it for an easy meal prep dinner during the week!
Frittatas are one of my favorite things to make for breakfast, lunch or dinner! You can use whatever ingredients you have on hand. This vegetable frittata is one of my very favorite combinations! With egg and potato frittata has cheese in it, it’s always a hit with my kids.
Frittata vs Quiche – What’s the difference?
So, you want to know the difference between a frittata and quiche? Well, there are a few similarities but not as many as you might think.
- Both quiche and frittatas are oven baked egg dishes.
- A baked frittata starts cooking on the stove top and finishes off in the oven. Meanwhile, quiche cooks entirely in the oven.
- Quiche is a custard mixture of eggs, with cream or half and half whisked in. This produces a rich, heavy pie, much like pumpkin pie. Frittatas are typically lighter, more like baked scrambled eggs.
- Frittatas are crustless, while quiche is typically baked in a pie crust. Although, there are recipes for paleo quiche, which do not use a pastry crust. This is the case for my sweet potato crusted quiche.
- Both quiche and frittata are excellent choices for breakfast, brunch, or a light dinner. You can make them with a variety of add-ins, including veggies, bacon, ham, sausage, or anything else you like!
This spinach, egg and potato frittata recipe is meatless, making it the perfect choice for a vegetarian meal. It’s also gluten free.
Vegetable Frittata Ingredient Notes
Although this is a vegetable frittata, it’s important for the ingredients to be cooked before adding them to the egg mixture. Otherwise, they will still be undercooked when the frittata is finished baking. The only exception might be for things like spinach frittata, where the ingredients cook very quickly.
This is especially important when making meat frittatas, as you want to be sure that the meat cooks to a temperature where it is safe to eat.
What potatoes are best for this recipe?
When you make a potato frittata of any kind, it’s important to use waxy potatoes. Those are potatoes with a thin skin. You want these because they have less starch than potatoes like russets. Also, waxy potatoes hold their shape better during cooking.
I like to use red potatoes in my vegetable frittata. If you prefer something else, another good option is Yukon Gold.
How to Make Vegetable Frittata
- Preheat oven and place an oven safe skillet over medium-high heat with some oil. When the oil is hot, add and saute potatoes until they are soft. While the potatoes cook, prepare the egg mixture.
- Combine eggs, cheese and basil in a medium size bowl, whisking until the egg whites combine with the yolks.
- Remove potatoes from the pan and set them aside on a plate. Reduce heat to medium, add more oil, then saute the tomatoes, peas, and green onion for a few minutes.
- Add spinach and garlic to the pan and cook for another minute. Reduce the burner heat to medium-low.
- Pour the egg mixture over the veggies. Scramble the eggs for 1 minute then add in the potatoes. Cook until the egg starts to set. Smooth into an even layer and place in the oven.
- Bake for 10-12 minutes, or until the eggs have set.
Do baked eggs need to be refrigerated?
Yes. Because of the eggs in frittata, any leftovers need to be kept in the refrigerator. Wrap the leftovers well and refrigerate for up to five days.
If you want to freeze the frittata for easy meal prep, make the recipe as instructed. Then, allow it to cool to room temperature before wrapping and freezing. It should keep well frozen for about a month.
I hope you love this recipe as much as we do! If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥
Vegetable Frittata with Spinach and Potato
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, washed and thinly sliced
- 1 bunch green onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup frozen peas
- 1 clove garlic, minced
- 1-2 cups baby spinach, roughly chopped
- 8 eggs
- 1 tablespoon fresh basil, chopped
- 1-2 cups shredded cheese, Asiago, sharp cheddar, or Gruyere all work great
- Preheat the oven to 375F.
- Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
- Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
- Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!
Recipe adapted from Cooking Channel