Italian-inspired · Easy
Potato & spinach frittata with tomatoes
An oven-finished egg and potato supper that can be cut into wedges, with a fresh tomato side.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 363 kcal | 1450 kcal |
| Protein | 18.5 g | 73.8 g |
| Carbs | 37 g | 148.1 g |
| Fiber | 6 g | 23.9 g |
| Sugars | 4.6 g | 18.6 g |
| Added sugars | 0 g | 0 g |
| Fat | 16.3 g | 65.3 g |
| Saturated fat | 4.1 g | 16.4 g |
| Sodium | 489 mg | 1954 mg |
| Cholesterol | 372 mg | 1488 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Egg, whole, raw, fresh · 400 g in the original batch
USDA food referencePotatoes, flesh and skin, raw · 700 g in the original batch
USDA food referenceSpinach, raw · 200 g in the original batch
USDA food referenceTomatoes, red, ripe, raw, year round average · 400 g in the original batch
USDA food referenceOil, olive, salad or cooking · 25 g in the original batch
USDA food referenceSalt, table · 3 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 80 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Oven-safe skillet (25 cm) · Bowl · Food thermometer
- 1
Wash and prepare the produce
Scrub 700 g (about 3 medium potatoes, skin on) potatoes under running water. Cut into 1 cm pieces of even size.
Wash 200 g spinach, drain well.
Wash 400 g tomatoes, remove the cores, then slice. Keep any juices with the prepared tomatoes.
- 2
Prepare raw ingredients separately
Crack 8 eggs into a clean bowl. Wash hands after handling the shells.
- 3
Measure and set out
Measure 25 g olive oil.
Measure 3 g table salt.
Measure 80 ml water.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 4
Preheat the oven
Heat oven to 375°F / 190°C.
Heat 25 g oil in an oven-safe skillet over medium heat.
- 5
Cook the potatoes
Add 700 g (about 3 medium potatoes, skin on) potatoes and 1.5 g salt.
Stir for 3 minutes.
- 6
Cook the potatoes
Add 80 ml water, cover, and cook for 10–12 minutes until fork-tender, stirring occasionally.
- 7
Cook the potatoes
Uncover to evaporate any remaining water.
- 8
Wilt the spinach
Stir spinach into the potatoes for 2 minutes until wilted.
- 9
Add spinach and eggs
Beat 8 eggs with 1.5 g salt in a bowl.
Pour over potatoes and spinach, spreading the vegetables evenly.
- 10
Add spinach and eggs
Cook over low heat for 3 minutes until edges begin to set.
- 11
Bake and serve
Transfer the skillet carefully to the oven.
Bake for 12–18 minutes until eggs are set and the center reaches 160°F / 71°C.
- 12
Bake and serve
Remember the handle is hot.
Rest for 5 minutes, cut into 4 portions, and serve with sliced tomatoes.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze individual cooked wedges for up to 2 months for quality. Eggs may become firmer after reheating.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/vegetable-frittata · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.