Cheesy Potato Frittata

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The quest for healthy post-partum eats continues!  I don’t know how we’ve managed to swing it, but I swear that we’ve all been eating better in the two weeks since Claire was born than in the months before.  Too bad I can’t say the same for sleep…  One battle at a time, right?

Cheesy Potato Frittata

Over the weekend, DadHTP stopped by just as I was pulling this dish out of the oven.  Served with a simple salad, this was the perfect lunch for the whole family.


This reminds me of Quiche Cornbread (still one of my favorite all-time crowd-pleasing recipes – but the grand prize goes to Santa Fe Casserole). Instead of a cornbread base, this recipe features roasted potatoes.  If you make the potatoes ahead of time for another meal, this dish is super fast and easy to prepare.  We *always* have leftover potatoes in the fridge, so it came together in no time!


Alternatively, you could use a frozen potato, like this kind from Alexa.  Just bake the tots for 15 minutes or so before adding the other ingredients.



I used a tablespoon of onion dip mix for flavoring, but if onion isn’t your thing, you should skip the spice entirely (it would still be good!) or try a touch of cayenne pepper.


Cheesy Potato Frittata


Ingredients (for about three – four servings, depending on your slices):


  • 1 and 1/2 cup pre-roasted Russet potatoes, chopped into bite-sized pieces
  • 1 and 1/2 cup raw baby spinach, shredded into small pieces
  • 1 tablespoon olive oil
  • Optional: 1 tablespoon onion dip mix
  • 6 eggs
  • 1/4 cup milk
  • Salt to taste
  • 1/2 cup shredded cheddar cheese




  • Preheat oven to 350 and grease a cast-iron baking dish (or a glass pie dish).
  • Spread out chopped potatoes on the bottom of the baking dish.
  • On the stovetop on medium, quickly wilt the spinach with the olive oil and spices.
  • In a mixing bowl, beat the eggs, milk, and spinach.  Pour over the potatoes.
  • Top with shredded cheese.
  • Bake for 35 minutes or until golden on top.
  • Serve and enjoy!


This would be an awesome holiday buffet dish.  It would pair reaaaaally well with a warm cinnamon bun (but wouldn’t everything?).


Hope you had a fabulous and healthy weekend, too!



  • Monica December 15, 2014, 1:08 pm

    Thanks! This looks like an easy and delicious recipe. Can’t wait to make it.

  • Monica December 15, 2014, 4:49 pm

    I love your mirror. So pretty!

    That frittata looks sooo good!

  • Melissa December 15, 2014, 8:43 pm

    YES I’m totally into this. I also must confess that I love love love your Santa Fe casserole…although last time I made it, I sliced my finger on an open can of beans. It took months to heal! Haven’t made the casserole since…I’ll have to re-conquer it 🙂

    • Caitlin December 16, 2014, 9:50 am


  • Jacquelynn December 15, 2014, 9:43 pm

    Oh this looks so yummy! I am definitely going to make it now and probably after the new baby arrives in February! Thanks for sharing 🙂

  • Jen December 16, 2014, 8:22 pm

    congrats!!! Your newest kiddo is as cute as your older boy!!! Which cast iron pan do you have? I am currently in the market to buy my first and trying to figure out if I should go with Le Creuset or buy one for $40 at the local co-op. I realize you maybe a little short on time to answer this question… 🙂

    • Caitlin December 17, 2014, 8:33 am

      Oh I’m not sure unfortunately. It’s from my mom 🙂

  • Amanda M. December 17, 2014, 10:00 am

    I tried out both this recipe and your cornbread recipe last night and it’s hard to pick a favorite!

  • Cassie December 18, 2014, 9:22 am

    I am not a big egg person, but this looks delicious!

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