Vegetable Frittata (Potato & Spinach!)

This potato spinach vegetable frittata is one of my go-to recipes for breakfast, lunch or dinner! My whole family enjoys it and it's so easy to make!

📝 Ingredients

• 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)
• 1/2 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)
• 1/2 teaspoon salt

👨‍🍳 Instructions

1. 1Preheat the oven to 375F.
2. 2Heat 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.
3. 3Meanwhile, whisk the eggs, basil, cheese and salt together in a bowl and set aside. Remove the potatoes from the pan and set aside.
4. 4Add 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.
5. 5Pour 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!