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Spinach and Potato Frittata Recipe

Spinach and Potato Frittata

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on December 27, 2012

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    I just made this frittata for my family and they loved it...I will be making it again real soon but I think I will add some mushrooms also, and stewed tomatoes as a side dish...

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  • on July 29, 2012

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    Very tasty! I served with flaky biscuits, but I love the banana bread and tomato ideas.

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  • on July 28, 2012

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    Easy to tweak! I added and extra egg and sliced, sauteed mushrooms. This was a big hit, especially with my parents. I served it with crescent rolls.

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  • on June 17, 2012

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    Delicious and very easy to make! I did make a few changes...I doubled the recipe and used 1/2 cheddar and 1/2 mozzarella cheese. I also sautéed fresh oregano and basil with the onion and garlic in olive oil and added some ham to the mixture. I loved the potatoes at the bottom of the dish- it really made it a meal! Served with fresh fruit and banana bread for dinner. Will make again for my next brunch and again for dinner...even my picky 2 and 3 year olds ate it!

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  • on February 14, 2012

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    Delicous! I used cheddar cheese instead of mozzarella, and shallots instead of a yellow onion but overall it came out really nice. I made it for a work brunch and everyone loved it and were asking for the recipe. I also added some roma tomatoes for some color.

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  • on October 09, 2011

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    Bland and uninteresting, but reasonably easy to make.

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  • on April 21, 2011

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    Fabulous and so easy to make EXCEPT very salty, and I like salt! I'm going to try this one again with less salt.

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  • on December 15, 2010

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    I'll preface this review by stating that I don't often give reviews, ratings, opinions, and the like. In fact, I had to create an account on this site in order to review this dish.

    In any event, this dish was ABSOLUTELY WONDERFUL! Not only were the melange of flavours in this dish made for a culinary delight, it was so easy to prepare, didn't take long to cook, and again, was just soooo tasty, and light and fluffy too! I love that you can serve it as a breakfast, lunch or dinner item and surprisingly tastes pretty good when it's cold too.

    I prepared the dish as per the recipe with only one change. I used olive oil instead of canola oil (I've never been a fan of canola oil...I just don't like the taste.

    I would DEFINITELY suggest trying this dish!

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  • on October 04, 2010

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    Ehhh...nothing special

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  • on July 08, 2010

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    I made this for me and my husband for dinner one night, it was the first Frittata Id ever made and we just loved it. I just ate the last of it for breakfast this am, it was 4 meals for us. What a cheap, versatile, delicious meal. Dont skip the potatoes everyone as they add such a great texture and flavor to it. Just fantastic. Thanks Sandra now we will make frittatas more often.

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