Cheddar and Spinach Potato Frittata Recipe

If you’re looking for a dish that’s hearty, flavorful, and simple to whip up any day of the week, you’re in the right place. This Cheddar and Spinach Potato Frittata Recipe is one of my all-time favorite go-to meals — it’s perfect for breakfast, lunch, or even a laid-back dinner. It strikes that dreamy balance between creamy eggs, melted cheese, tender potatoes, and fresh spinach, all baked together to perfection. Trust me, once you try this, it’ll become a staple in your kitchen, just like it did in mine.

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Ingredients & Why They Work

This Cheddar and Spinach Potato Frittata Recipe shines because the ingredients balance each other beautifully — from the crispy bacon (or olive oil if you go vegetarian) providing a savory base to the creamy eggs and sharp cheddar that bring rich flavor. Plus, fresh spinach adds a burst of color and nutrients without overpowering the dish. When shopping, look for Yukon gold potatoes for the best texture and gruyere or sharp cheddar cheese for that perfect melt.

• Bacon: Adds smoky, salty richness, but feel free to swap for olive oil for a vegetarian option.
• Yukon Gold Potatoes: These hold their shape well and become tender without turning mushy.
• Eggs: The binding agent that creates a fluffy, custardy base for this frittata.
• Milk: Helps keep the eggs light and creamy — you can use nonfat or any milk you prefer.
• Dijon Mustard: A sneaky flavor booster adding tang and depth to the egg mixture.
• Kosher Salt & Black Pepper: Essential for seasoning and bringing all ingredients in harmony.
• Sharp Cheddar or Gruyere Cheese: Gives the dish that irresistible melty, savory kick.
• Fresh Spinach: Adds freshness and a pop of color, wilting perfectly into the warm potatoes.
• Green Onions: Mild onion flavor that brightens the dish and balances out the richness.

Tweak to Your Taste

I love making this Cheddar and Spinach Potato Frittata Recipe my own by playing with different cheeses or adding extra veggies I have on hand. Honestly, it’s whatever you’re craving or what’s fresh in the fridge—feel free to get creative! This recipe embraces versatility without losing any of the comfort.

• Vegetarian Variation: I often leave out the bacon and sauté potatoes in olive oil instead — it still tastes amazing and lighter.
• Cheese Swap: Gruyere adds a nuttier flavor, but sharp cheddar gives that classic cheddar punch; I sometimes mix the two for extra depth.
• Extra Veggies: Adding diced bell peppers or mushrooms works beautifully if you want more texture and color.
• Herbs: Fresh thyme or chives added before baking lend a fresh, herby brightness — try it, you’ll love it!

Step-by-Step: How I Make Cheddar and Spinach Potato Frittata Recipe

Step 1: Crisp the Bacon and Cook Potatoes

Start by heating a large, ovenproof skillet over medium-low heat, then add the diced bacon. Patience is key here — cook slowly, stirring occasionally, so the bacon renders its fat fully and crisps up nicely without burning (about 8 to 10 minutes). Once it’s perfectly crispy, transfer the bacon to a paper towel-lined plate.

Use the bacon drippings in the same skillet to cook your diced Yukon gold potatoes. Stir gently every so often and cook until the potatoes are tender and develop a beautiful golden crust, roughly 8 to 10 minutes. This step adds a deep flavor base and gives the potatoes a lovely texture.

Step 2: Whisk Together the Egg Mixture

While the potatoes finish cooking, whisk your eggs, milk, Dijon mustard, salt, and pepper in a bowl until everything is well blended. Then stir in your shredded cheese. This step is where you build the creamy, flavorful custard that binds the whole frittata together — the Dijon adds a subtle zing you won’t want to skip.

Step 3: Wilt the Greens and Combine Everything

Add the fresh spinach and chopped green onions to the skillet with the potatoes. Stir them in and cook for just a minute or two until the greens wilt but stay vibrant. Now, return the crispy bacon to the pan and spread everything evenly in a single layer. This mix of flavors and textures is what makes the frittata so irresistible.

Step 4: Pour Egg Mixture and Bake

Carefully pour the egg and cheese mixture over the potatoes, spinach, and bacon in the skillet. Smooth the top gently with a spatula. Transfer the skillet to a preheated 350°F oven and bake for 15 to 20 minutes. Keep an eye on it toward the end — the frittata is done when the eggs are set but still moist, not rubbery.

Once out of the oven, slice it up and serve immediately. I promise the golden top and gooey interior make all the effort worthwhile.

How to Serve Cheddar and Spinach Potato Frittata Recipe

Garnishes

I usually sprinkle a handful of fresh chopped parsley or chives on top just before serving — the herbal freshness really elevates the dish. If I’m feeling fancy, a drizzle of hot sauce or a dollop of sour cream adds a nice creamy tang that complements the cheesy richness beautifully.

Side Dishes

This frittata pairs well with a crisp green salad tossed in a light vinaigrette or some crusty bread to scoop up every last bit. For a brunch spread, fresh fruit like sliced tomatoes or berries adds a sweet contrast.

Creative Ways to Present

Whenever I make this for guests, I slice it into wedges and arrange it on a rustic wooden board surrounded by bowls of olives, roasted nuts, and fresh herbs. It works beautifully for informal gatherings and encourages everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftover frittata keeps beautifully in the fridge for up to two days. I just cover it with plastic wrap or pop it in an airtight container, and the flavors stay fresh. It’s perfect for next-day quick breakfasts or lunches.

Freezing

I’ve frozen this frittata a few times with great results. Just make sure to slice it first, then store in a freezer-safe container. When you’re ready, thaw overnight in the fridge to keep that tender texture intact.

Reheating

To reheat, I prefer gently warming my slices in a 350°F oven for about 10 minutes to keep the edges crisp. The microwave works in a pinch too but tends to make it a little soggy. Either way, leftovers taste almost as good as fresh!

FAQs

Final Thoughts

This Cheddar and Spinach Potato Frittata Recipe holds a special place in my kitchen rotation because it’s one of those dishes that feels comforting, homemade, and effortlessly delicious all at once. Whether you’re feeding your family or just treating yourself, it’s a recipe that comes together with minimal fuss but maximum flavor. Give it a try this weekend — I’m confident you’ll love it as much as I do!

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