Frittatas have officially become my favorite way to eat eggs. Often referred to as a crustless quiche, this Italian style of omelet is filling, incredibly easy to make, and so fun to customize. And I can certainly understand why people view them as a crustless quiche: frittatas are sturdy enough to cut into thick slices, have a dense, quiche-like texture, and crisp up around the edges to form a pseudo-crust. Although I’ve never been in the mood to eat an omelet for dinner–I associate them too closely with breakfast–frittatas somehow make me feel otherwise. Served with a little green salad and some bread, I view this as a perfect, well-rounded vegetarian dinner. There are countless fillings you can add, but my recent favorite is this potato, cheddar and spinach frittata.
Thinly sliced potatoes add a wonderful depth to the frittata, while the sharp white cheddar adds a nice salty kick and creates the most delicious, bubbly brown crust on top. A hint of smoked paprika provides a great burst of flavor and pairs so well with the potatoes. And the spinach? To be perfectly honest, I like adding it because I’m always looking to sneak some veggies into my meals. It also adds a nice freshness and a beautiful pop of color. In my mind, eating colorful, pretty food just tastes better. If you’ve got kids, I imagine this would be a great way to trick them into eating some veg!
There are so many reasons I’ll keep coming back to this recipe. Not only is it delicious and healthy, but it’s the perfect way for a vegetarian to get some protein. As I start running more, I find that I need protein-packed meals like these. Second, it tastes just as delicious as leftovers. In a household of two, meals that translate into good leftovers is definitely a priority. Last, frittatas only require one skillet–and who doesn’t love minimizing dishes?
- 6 eggs
- 2 tablespoons whipping cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- Pinch cayenne (optional)
- 1 tablespoon olive oil
- Four baby red potatoes, washed and thinly sliced with the skin still on
- Pinch of salt and freshly ground black pepper
- 1 clove of minced garlic
- About 2 cups fresh spinach (or simply a large handful)
- ½ cup sharp white cheddar, grated
- Pre-heat broiler (if your broiler has a high and a low setting, use the low setting).
- Whisk eggs, cream, salt, pepper, paprika and cayenne. Set aside.
- Add olive oil to a 9-inch iron skillet over medium heat. Add potatoes, salt and black pepper. Cook for about 10 minutes, stirring often to make sure the potatoes don't stick (add the garlic after five minutes).
- Once the potatoes are soft, add the spinach. Stir for a few seconds to coat the spinach in the oil. Spread the potatoes and spinach in an even layer on the skillet, and then pour the eggs over the top.
- Cook the egg mixture for about 5-7 minutes on medium heat, or until the eggs have started to set on the sides but are still slightly runny on top. Sprinkle the cheddar on top, then put the skillet in the broiler for five minutes.
- Remove from broiler, let cool for a couple minutes, then serve.
Thalia @ butter and brioche says
Love this frittata.. I often make them for my vegetarian family but never have tried out a potato version before. Definitely need to now!
Thanks, Thalia! I think you’ll really like the potatoes in this. It’s almost like a Spanish tortilla.
Katie @ Whole Nourishment says
Frittatas always make a great meal, don’t they? And this one looks wonderful with the cheddar and smoked paprika.
Thanks, Katie! And yes – frittatas are a wonderful meal at any time of the day.
Geraldine | Green Valley Kitchen says
That is one pretty frittata, Julia. I love adding potato and cheese since it makes it a more substantial meal. I bet if you had any left over you could warm it up and wrap it in a tortilla for a breakfast tortilla. Really lovely pictures, too!
Thank you, Geraldine! Love your idea to use the leftovers for a breakfast tortilla. Yum! I definitely need to get more creative with my leftovers!
We are big frittata fans too! Kale is another great veggie to sneak in 🙂
Great idea with the kale, Megan! I bet that would be delicious in this. Thanks for visiting!
I think that the frittata will no longer be under-appreciated around here, Julia! And since my dear daughter gave me an iron skillet for my birthday, I am well-equipped to make it a staple for brunch, lunch, or dinner! Thanks for sharing this recipe.
I’m so glad you like your iron skillet! It’s absolutely perfect for a frittata, isn’t it? Anything that works on the stovetop and in the oven is ok in my book!
This is a dish that tastes even better than it looks, and it looks great. The potatoes were a delicious element — perfect with the egg, cheese and spinach.
I’m glad you liked the addition of potatoes, too! It’s definitely a pretty dish, especially with that pop of green from the spinach.
Kristina @ Love & Zest says
First off, I love your blog. I’m new hear and cannot wait to get to know you more through your recipes. Second, this frittata… I love the potato addition.
Thanks for visiting, Kristina! I’m so glad you like the frittata – the potato is definitely one of my favorite parts too! It’s almost like a Spanish tortilla.
Kelly @ Inspired Edibles says
Julia, your frittata is enviably perfect. Those golden retracted edges — textbook! 🙂 And I love all of the beautiful ingredients you chose (including the pinch of cayenne and whipping cream — so worth it — yum). I imagine these flavors working in delicious harmony together. I agree, so easy to make and yet somehow more interesting and elegant than an omelette. Perfect for any meal of the day and for entertaining (I always associate frittata with spring brunch). Beautiful!
Thanks, Kelly! I was pretty excited about the golden edges, too 🙂 Maybe I have my iron skillet to thank for that! And you’re right, whipping cream and cayenne make it a bit more special. I’m glad frittatas make you think of spring, too!
Traci | Vanilla And Bean says
I learned how to make frittata from Ottolonghi… and I couldn’t agree more about the flavors and heartiness for a quick, delicious meal. Your recipe is just what I love after a full day, Julia. The addition of paprika and cayenne is a delicious addition to this frittata, especially with the potatoes. Beautiful shots and recipe! Thank you for this! <3
I love everything I’ve made from Ottolenghi, so I’m sure his frittata must be fantastic! And yes, I like to make frittatas after a busy day too. So easy, yet they feel so special!
It looks delicious. I love your idea for fritatta . I will try tonight for dinner:)
Thanks Sumit, I hope you enjoyed it!
Lauren Erickson says
I’ve made this several times now! It’s so good! I love the potatoes in the Frittata, I’d never had that before. Thanks for all the great recipes, Julia!
Yay! I’m so glad to hear you like it, Lauren! I really enjoy the potatoes in there too – I was inspired by Spanish tortillas, which are essentially potato frittatas and are one of Tomas’ favorite dishes. Thanks for your comment! 🙂
Just made this, my first frittata, and I’m almost shocked at how well it turned out. I was nervous about how the egg would cook and come out of the pan , but it all turned out beautifully and was perfectly delicious. Am totally inspired to try new variations for a great vegetarian option for dinner. Thanks!
I’m so glad the frittata worked out well for you! Once you know how easy and delicious frittatas are, it’s fun to switch up the ingredients. I recently made one with olives, tomatoes and feta that was great too.
This looks so wonderful but I was wondering if I would be able to add more veggies to it? Would I need to change anything? Thank you
Hi Chelsea, sorry for the late response! Yes, feel free to add any other veggies you want to it!