breakfast frittata with cheese and spinach

Breakfast Frittata Recipe

breakfast frittata with cheese and spinach

Breakfast Frittata Recipe

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Recipe Type: Appetiser
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Serves: 4-6
Frittata recipes are an easy alternative to omelettes, because you can cook a breakfast frittata for 4-6 people all at once in the oven, rather than cooking to order. This recipe is made with hash browns, spinach and cheese.


  • 8 large eggs
  • 1/3 cup whole milk
  • pinch of hot sauce (optional)
  • 2 Tbsp. canola oil
  • 16 oz. shredded frozen hash browns, thawed
  • 1/4 cup diced onions
  • kosher salt and freshly-ground black pepper, to taste
  • 8 oz. fresh baby spinach
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350 degrees. Beat eggs, milk and hot sauce, if using. Set aside.
  2. Heat oil in a large (12-inch) cast iron or ovenproof skillet over medium heat. Add thawed hash browns and onions, stirring occasionally, until potatoes are tender and lightly browned, 10-12 minutes. Season with salt and pepper.
  3. Add baby spinach, stirring until mixed in with hash browns and cooking until spinach is just wilted, 1-2 minutes. Season with salt and pepper.
  4. Pour egg mixture over hash brown mixture. Cook 1-3 minutes until almost set, lifting the hash browns up slightly with a spatula to allow raw eggs to flow underneath the frittata. Sprinkle cheese over top of the frittata.
  5. Transfer the frittata to the oven. Bake 4-7 minutes until the cheese is melted and eggs are set.

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