Spinach Feta Frittata with Potatoes

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With frittata (the Italian version of an omelet), you can be as creative as you want with the toppings or fillings. You can leave the frittata open, which is actually the way the classic version dictates. Or, you can eat it folded with the filling in the middle, making it more of an omelet style. We like the folded version, which is why we created this Spinach Feta Frittata with Potatoes!

Here at SkinnyMs, we love giving you a world of healthy ideas. Since eggs are a great source of healthy protein and balanced nutrition, we have a few different versions of frittatas and omelets. This time, we opted for something simple, tasty, and healthy. We’ll talk about the nutrients contained in the fillings in a moment, but we also want to celebrate how easy this Spinach Feta Frittata with Potatoes is to make. It’s all made in one pan, too, so clean-up is a breeze!

The Fillings

You can fill a frittata with anything, but we love how the flavors came together in this Spinach Feta Frittata with Potatoes recipe. Our choice of fillings are spinach, feta cheese, and potatoes. We also snuck in a secret ingredient: Diced, toasted bread. You might be wondering why we added bread to a frittata. Well, it’s a great way to spruce up the carbohydrates, giving you more energy to burn in the morning!

With this frittata, you’re not only eating something delicious, but you’re also taking in some important nutrients. First of all, the eggs are filled with protein and they also contain healthy fats to get you going in the morning. Then, there’s the spinach, which may as well be a superfood. It’s packed with iron, fiber, and it actually contains some plant-based protein, too.

Finally, there’s the filling nature of the bread and the potatoes, the latter of which also contains vitamin C. Finish it off with calcium from the cheese and you have a combination of all kinds of great nutrients! Putting all these ingredients together also happens to taste delicious, too.

Breakfast For Dinner

Why not eat frittata for lunch or dinner? After all, its rich in protein and other nutrients, so it’s a perfect meal to keep you going midday. It also pairs pretty well with a glass of wine, making it an ideal quick-and-easy dinner choice. And, everyone knows that frittata tastes just as good room temperature as it does hot, so you can make it for breakfast and eat the leftovers later in the day!

If you are having the frittata later in the day when a glass of wine is already in order, choose a simple and light still white wine. You could also look for a delicate rosè or sparkling wine with intensity in the nose. The important thing is to find a wine with a good acidity and varietal characteristics fruits, flowers and herbs in the mouth. Pair it with Sauvignon Blanc, Pinot Blanc, Vermentino, or Trebbiano and enjoy your frittata!

Spinach Feta Frittata with Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Spinach Feta Frittata with Potatoes

Yield: 4 servings | Serving Size: 1/4 of the finished frittata | Calories: 293 | Total Fat: 16 g | Saturated Fat: 5 g | Trans Fat: 0 g | Carbohydrates: 23 g | Fiber: 3 g | Sugar: 2 g | Protein: 13 g | Cholesterol: 253 mg | Sodium: 472 mg | SmartPoints (Freestyle): 7


  • 2 tablespoons extra virgin olive oil
  • 2 medium potatoes, peeled and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 slice sandwich bread toasted and torn into small pieces
  • 6 eggs
  • 2 ounces fat free feta cheese, crumbled
  • 1/2 cup fresh baby spinach


  1. In a medium (recommended size of 11 to 12 inches) saucepan with 1 tablespoon extra virgin olive oil, over medium heat, sautè the potatoes until cooked through, about 15 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. In a medium bowl, whisk the eggs together. Season with the remaining salt and pepper. Set aside.
  3. When the potatoes are cooked, transfer them to a bowl. Quickly wipe off the oil from the saucepan with a paper towel, being careful not to burn yourself.
  4. Over low - medium heat, pour the remaining extra virgin olive oil then the eggs.
  5. Swirl the eggs in the saucepan. Let the uncooked part arrive to the edges to distribute the cooking.
  6. When the frittata is almost cooked through, add the cooked potatoes on one side of the frittata, then follow with the feta cheese, toast pieces, and the spinach.
  7. Fold the frittata then serve.

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