Spinach and Potato Frittata with Feta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 10.1 g
  • Cholesterol: 268.1 mg
  • Sodium: 245.2 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 12.2 g

View full nutritional breakdown of Spinach and Potato Frittata with Feta calories by ingredient


A fast and yummy meal, just add a grain and a veggie on the side. A fast and yummy meal, just add a grain and a veggie on the side.
Number of Servings: 8


    Olive Oil, 1 1tsp
    Butter, salted, .5 tbsp
    Onions, raw, .5 large, chopped
    Yukon gold Potato, raw, 1 medium, quartered and sliced
    Spinach, fresh, 2.5 ounces, chopped
    Reduced Fat Feta Cheese, 2.5 oz, crumbled
    Egg, fresh, 11 large
    Milk, 2%, .5 cup
    Thyme, ground, .5 tsp
    salt and pepper to taste


Preheat oven to 400 degrees.

Heat olive oil in a large oven safe saute over medium heat. When it is warm, add the butter and allow it to melt.

Add the onions, and cook until beginning to soften. Add the potato, and cook, stirring occasionally until the onion and potato begin to brown.

Sprinkle the spinach over the top of the other veggies in the saute pan. Cover the pan for about 3 minutes.

While the veggies are cooking, beat the eggs together with the milk.

Open the pan, stir, and then sprinkle 1/2 the feta cheese over the veggies. Pour the egg mixture gently over the veggies and cheese, topping it with the rest of the feta. Sprinkle with the thyme, adding salt and pepper if you'd like.

Reduce the heat slightly, and cook without stirring for a few minutes, until the egg starts to set on the sides.

Place the pan in the oven, and cook for about 10 minutes, until it is puffed and firm all over.

Remove from oven, allow to cool slightly, and cut into wedges to serve. This is also yummy at room temperature.

Serving Size: 8 wedges

Number of Servings: 8

Recipe submitted by SparkPeople user MISSIFISH.