Name: Cheesy Potato Frittata with Spinach Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 strips thick-cut bacon diced; 2 medium Yukon gold potatoes peeled and ½-inch diced (about 2 cups); 8 large eggs; 3 tablespoons nonfat milk or milk of choice; 1 teaspoon Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ⅓ cup shredded gruyere, sharp cheddar, or other similar, melty cheese; 1 cup roughly chopped fresh spinach; ½ cup finely chopped green onions (about 3 medium)

Jump to Recipe· 4.7 from 33 reviews

If you’re craving a comforting, savory dish that feels like a warm hug on a plate, I have just the thing for you. This Cheesy Potato Frittata with Spinach Recipe is one of those recipes I keep coming back to, especially when I want something hearty yet fresh. Golden potatoes, melty cheese, and vibrant spinach come together beautifully in this frittata, making it perfect for any meal of the day. Trust me, once you make it, you’ll see why it’s a fan-freaking-tastic favorite in my kitchen!

💙

Why This Recipe Works

Balanced Flavors: The crispy bacon, tender potato, and earthy spinach blend seamlessly with sharp, melty cheese for a foolproof flavor combo.
Simple Technique: You don’t need fancy skills or equipment—just a skillet and oven to create a beautiful, even-cooked frittata.
Flexible Ingredients: Easy to tweak for vegetarians, dairy-free eaters, or anyone who loves improvising with whatever’s in the fridge.
Perfect All-Day Meal: Whether breakfast, lunch, or dinner, this dish is endlessly satisfying and can be served hot or at room temperature.

Cheesy Potato Frittata with Spinach, savory frittata with potatoes and spinach, quick breakfast ideas, healthy egg casserole, cheesy brunch recipes - A round white pot with handles on both sides holds a thick, yellow omelette-like dish with visible pieces of browned potatoes, small green herbs, and bits of cooked onions spread evenly through the top layer. The surface is slightly bubbly and textured with a soft, cooked egg look. To the top right, there is a small stack of white plates with speckles, holding a fork and a knife. At the bottom left of the image, a small white bowl filled with bright green chopped scallions sits on a white marbled surface that serves as the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Cheesy Potato Frittata with Spinach Recipe is how each one brings a purpose to the dish. The chewy potatoes hold the frittata together, while greens like spinach add freshness. Plus, the cheese delivers that ultra-satisfying gooeyness you just can’t resist.

Bacon: Adds smoky, crispy texture and flavor; also provides fat for cooking potatoes. For vegetarians, olive oil works great instead.
Yukon Gold potatoes: Their creamy texture and buttery flavor are perfect; peeling and dicing them evenly ensures they cook through nicely.
Eggs: The binding agent that gives the frittata its structure—fresh, large eggs always make the best base.
Milk (or alternative): Lightens the egg mixture and adds creaminess without weighing things down.
Dijon mustard: A secret little ingredient that brightens and layers flavor subtly.
Kosher salt & black pepper: Essential for seasoning—don’t skip or under-season here!
Gruyere or sharp cheddar: Choose a melty cheese with character to add richness and stretch of meltiness.
Fresh spinach: Provides freshness and color and wilts quickly into the dish.
Green onions: Mild onion flavor with a bit of crunch; finely chopped to disperse through the frittata.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Cheesy Potato Frittata with Spinach Recipe is how easy it is to make your own. I like to swap cheeses depending on what I have—sometimes sharp cheddar for punch, other times gruyere for a nuttier flavor. You can also play around with the veggies or add spices to keep it freshly exciting!

Vegetarian version: I omit the bacon and cook the potatoes in olive oil instead; works just as well and keeps things light.
Extra veggies: Bell peppers or mushrooms add great texture if you want to bulk it up more.
Spice it up: A pinch of smoked paprika or red pepper flakes adds just the right kick.
Cheese swaps: Feel free to experiment with mozzarella, fontina, or even goat cheese for different flavors.

Step-by-Step: How I Make Cheesy Potato Frittata with Spinach Recipe

Step 1: Crispy Bacon and Tender Potatoes

Start by cooking your diced bacon slowly in a large, ovenproof skillet over medium-low heat. This slow render process takes about 8 to 10 minutes and ensures the bacon crisps without burning—that’s crucial because burnt bacon ruins the whole vibe here. Once crispy, fish it out with a slotted spoon and blot it on paper towels to get rid of excess grease. Next, toss those diced Yukon golds into the bacon fat. Let them cook gently for another 8 to 10 minutes, stirring occasionally, until they’re golden and tender. Here’s a trick: be patient and don’t rush the potatoes—you want them nicely browned and soft, not mushy.

Step 2: Whisk, Whisk, Whisk the Egg Mixture

While the potatoes cook, whisk together your eggs, Dijon mustard, milk, salt, and pepper in a medium bowl. I always crack the eggs one at a time and whisk them separately before adding the rest, just to catch any shell fragments early (call me picky!). Once combined, stir in your shredded cheese—the gooier and sharper, the better. This mixture is the magic binder for your frittata base.

Step 3: Wilt the Greens and Build Layers

With the potatoes perfectly tender, add the chopped spinach and green onions to the skillet. Stir them around for just 1 to 2 minutes until wilted but still vibrant green. That quick wilt brings out freshness without sogginess. Now, return the crisp bacon to the skillet and carefully spread everything evenly into a single layer—this helps your frittata cook uniformly.

Step 4: Pour, Bake, and Enjoy!

Pour your egg and cheese mixture evenly over the skillet’s contents. Smooth out the top gently with a spatula so those eggs settle into every nook. Pop your skillet in the oven preheated to 350°F. Bake for 15 to 20 minutes, but keep an eye on it starting at 15—ovens vary, and you want your eggs set but still moist. When done, the frittata will puff slightly and have a light golden top. Slice it up and serve immediately—warm, cheesy, and irresistible!

💡

Pro Tips for Making Cheesy Potato Frittata with Spinach Recipe

Low and Slow Bacon: Cook bacon on medium-low heat to avoid burning and get the perfect crispiness and fat for potatoes.
Even Potato Dice: Cut potatoes into uniform pieces so they cook evenly and soft through without remaining raw spots.
Use an Ovenproof Skillet: A cast iron works best—it goes from stove to oven beautifully and helps cook evenly.
Watch Your Bake Time: Check at 15 minutes; overcooking makes the frittata rubbery, so pulling it out just set keeps it tender.

How to Serve Cheesy Potato Frittata with Spinach Recipe

Garnishes

I usually top my slices with a sprinkle of fresh chives or parsley right before serving—it adds just a pop of color and a fresh herbal note that balances the richness. A little cracked black pepper on top goes a long way, too.

Side Dishes

For a full meal, I love pairing this frittata with a crisp mixed green salad dressed lightly with lemon vinaigrette. A side of crusty bread or roasted cherry tomatoes also complements it wonderfully, giving a fresh citrus or savory burst.

Creative Ways to Present

When I’ve hosted brunch, I’ve served this frittata in individual mini cast iron skillets or muffin tins for easy guest portions—super fun and impressive! Stacking slices between toasted bread for a warm sandwich is another cozy way to mix things up.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover frittata in an airtight container in the fridge for up to 2 days. It keeps well, and flavors even mellow and meld beautifully after a night resting.

Freezing

This dish freezes nicely, too. I cut the frittata into portions, wrap each piece tightly in plastic wrap, then store them in a freezer-safe container or bag for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

When reheating, I prefer the oven at 350°F, wrapped loosely in foil, to keep it moist and avoid drying out. A quick zap in the microwave works, but be sure to cover it with a damp paper towel to maintain tenderness.

FAQs

Can I make this Cheesy Potato Frittata with Spinach Recipe vegetarian?

Absolutely! Simply skip the bacon and cook the potatoes in a couple of tablespoons of olive oil instead. The dish still comes out deliciously satisfying without the bacon’s smoky flavor.
What type of cheese works best in the frittata?

I recommend using melty, sharp cheeses like gruyere or sharp cheddar. They melt beautifully and add great flavor. Feel free to experiment with mozzarella, fontina, or a blend if you have them on hand.
How do I know when the frittata is fully cooked?

After baking for 15 minutes, check if the eggs have set by giving the skillet a gentle shake—it shouldn’t jiggle much in the center. The top will look lightly golden and somewhat puffed. Avoid overbaking to keep the texture tender.
Can I use other greens besides spinach?

Yes! Kale, chard, or even arugula work well. Just chop them finely and wilt in the pan like you do the spinach. Adjust cooking time slightly if the greens are tougher.

Final Thoughts

This Cheesy Potato Frittata with Spinach Recipe has become a comfort classic for me—easy, adaptable, and packed with flavor that never gets old. It’s one of those dishes I’m confident you’ll enjoy making and sharing just as much as eating. Next time you want something that feels homemade with minimal fuss, give this recipe a try. I promise the golden potatoes, melted cheese, and fresh spinach combo will have you hooked!

Cheesy Potato Frittata with Spinach Recipe