Spinach, potato, pepper, and feta frittata 

This recipe is based on one in a Jillian Michaels cookbook and is delicious and packed with veggies! Even the boy, who hates mushrooms, really liked this.

I highly recommend using a well-seasoned cast iron skillet for this frittata, but any ovenproof skillet would also work.

This recipe is: vegetarian, gluten free


  • 2 cups spinach, coarsely chopped
  • 1 tablespoon olive oil
  • 1 cup red onion, diced
  • Pinch of kosher salt
  • 3 oz cremini mushrooms, trimmed and sliced
  • 3 oz russet potato, cut into small (1/4 in) cubes
  • 1/2 red bell pepper, cut into small (1/4 in) cubes
  • 5 large eggs
  • 1/2 cup crumbled low fat feta
  • 1 teaspoon chopped fresh oregano (or sub about 1/3 tsp dried oregano)
  • 1/4 tsp ground black pepper


  1. Set oven rack about 4 inches from broiler and preheat to low.
  2. Heat 10-12 inch cast iron skillet over low heat. Add spinach with rinse water still clinging to leaves. If spinach is dry, add a tablespoon of water. Cover and cook about 1 minute, until leaves have wilted. Transfer spinach to a clean towel and squeeze out as much liquid as possible. Wipe the skillet clean.
  3. Add olive oil to the skillet and heat over medium heat. Add the onion and salt and cook until the onion begins to soften, approx 2 minutes.
  4. Add the mushrooms and cook until lightly browned, about 2 minutes.
  5. Add the potato and pepper, cover and cook until the potato is tender but still firm, stirring occasionally, another 5-7 minutes.
  6. While this is cooking, whisk the eggs until lightly beaten and stir in reserved spinach, feta, oregano, and black pepper.
  7. When the potato mixture is cooked, pour the egg mixture over it. Cook until the eggs are set around the edges, about 10 minutes.
  8. Place the skillet under the broiler for 1-2 minutes, until the frittata is puffy and lightly browned.

Serves 4.


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