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Spinach, Leek, and Potato Frittata

Spinach, Leek, and Potato Frittata is a simple yet flavorful breakfast or brunch.
Spinach, Leek, and Potato Frittata | theroastedroot.net #brunch #recipe #paleo @foodfanatical @dreamfarm

Mother’s Day is just a stone’s throw away, and we have a menu to prepare!

If you’ve been around my site for a while, you know I have a very close relationship with my mom.

Not only has she guest posted on my blog, but I’ve made a tradition of baking her muffins and writing a letter to her on my blog every Mother’s Day (see this and this post).

I feel so fortunate to live near my mom and to have her as the most reliable rock in my life.

While I visit with my mom often, Mother’s Day is always a memorable time of year. My immediate family alone is huge (I have two brothers, a sister, and ten nieces and nephews), so rounding up the troops to celebrate all the mommies of the world makes for good laughs, and of course: tasty eats.

Spinach, Leek, and Potato Frittata | theroastedroot.net #brunch #recipe #paleo @foodfanatical @dreamfarm

Let’s face it: in order to feed a crowd as large as my family (and cater to everyone’s taste buds), we need to have a large array of food.

Spreads upon spreads upon spreads upon peanut butter and jelly for the kidlets.

Let’s face it x2: I’m usually the one in charge of the healthy eats.

Because my family is cut from meat-and-potatoes cloth, this Spinach, Leek, and Potato Frittata (with a side of bacon, please!) is perfect for the adults in my family who are watching their blood sugar level.

Ergo, the potato frittata.

Spinach, Leek, and Potato Frittata | theroastedroot.net #brunch #recipe #paleo @foodfanatical @dreamfarm

Frittatas never get old in my book. Vegetables + eggs make an approachable and healthful brunch for any occasion.

Since Springtime is basically Brunchtime, and Mother’s Day is just a couple of weeks away, I’ve been inspired to whip up frittatas galore to take all the flavors out for a test run. I have to say, this one’s pretty dandy!

Healthy yet filling, this Spinach, Leek, and Potato Frittata definitely suits the needs of my family.

The leek gives the frittata a great deal of flavor, and adding Italian seasoning and cumin also adds to the flavor factor.

The potatoes do a nice job of making the frittata nice and hearty to keep the family full and happy.

After making frittata after frittata, I have acquired some tidbits of advice:

Tips for Making the Best Frittata:

  • Use fresh vegetables, such as potatoes, spinach, kale, chard, asparagus, onion, etc.  Don’t be affraid to use cups on cups on cups of chopped vegetables, because they will cook down!
  • Saute said veggies prior to adding the beaten eggs – this softens them up and brings out some flavor.
  • Add a pinch of seasoning, such as cumin, curry powder, Italian seasoning, etc. in order to give that frittata some pep.
  • Grate up some cheese, such as jack, mozarella, gruyere, or cheddar. Or go cheeseless…whatever’s your jam.
Spinach, Leek, and Potato Frittata | theroastedroot.net #brunch #recipe #paleo @foodfanatical @dreamfarm
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5 from 1 vote

Spinach Leek Potato Frittata

A healthy frittata recipe with fresh baby spinach, leek, and potatoes for a simple yet delicious breakfast. Add sausage, chicken, or bacon for added flavor and protein.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 6 Servings
Calories: 190kcal
Author: Julia

Ingredients

  • 2 tablespoons Olive Oil
  • 2 medium-sized Red Potatoes Peeled and chopped into ½-inch pieces (2 cups)
  • 1 medium-sized Leek Chopped (2 cups)
  • 4 cloves Garlic Minced
  • 5 ounces Baby Spinach
  • 8 Eggs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Fine Sea Salt

Instructions

  • Preheat the oven to 400°F.
  • Heat oil to medium in a 10-inch cast iron skillet. Add the chopped potatoes and sauté, stirring frequently until softened, about 8 minutes (Note: if potatoes begin to stick to the cast iron skillet, add 2 tablespoons of water).
  • Add the chopped leek and garlic and sauté 3 minutes, stirring frequently.
  • Add the spinach and cover the skillet. Allow spinach to cook steam about 3 minutes before removing the cover.
  • In a mixing bowl, whisk together the eggs, Italian seasoning, ground cumin and salt. Pour the egg mixture into the cast iron skillet and use a spoon to be sure eggs and veggies are evenly distributed.
  • Place skillet on the center rack of the preheated oven and bake for 20 to 25 minutes, until eggs have cooked through.
  • Remove from the oven and allow frittata to cool 10 minutes before serving.

Nutrition

Serving: 1Serving (of 6) | Calories: 190kcal | Carbohydrates: 13g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 248mg | Sodium: 213mg | Fiber: 2g | Sugar: 1g

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Recipe Rating




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Camilla

Tuesday 25th of May 2021

Hello! This looks great and I was planning to make for a graduation brunch. Any tips for converting the recipe to a Pyrex pan if I don’t have a cast iron? Thanks!

Julia

Wednesday 26th of May 2021

Hi Camilla!

I would increase the portions eggs, potato, and garlic when using a 13" x 9" pan (is that the size you're thinking). So for instance, I would bump it up to 12 eggs, add 1 extra small potato, another couple cloves of garlic and some extra sea salt. The bake time will be slightly longer too - my guess is 35 to 40 minutes. Hope you enjoy! xo

plasterer bristol

Tuesday 21st of July 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.

Simon

Carol

Friday 22nd of May 2015

I'm confused. Are the tips the recipe? I have no idea of the ratio of eggs to veggies and how to cook the potatoes for this. Where are the measurements and servings, etc? I got a link to this through a meal plan and have alreadt bought the ingredients but not sure what to do with them. Also, onomatopeia is when words sound like what they describe, such as "splash" and "boom!" When two words combine to form one word, it's called a portmanteau. (My husband had to tell me that because I had no idea what that was called. And having studied french, I thought he was messing with me because in French, portmanteau means suitcase.)

Julia

Saturday 23rd of May 2015

Hi Carol, if you scroll past the tips, you'll see the recipe. Let me know if you have any more questions :)

Joanne

Friday 1st of May 2015

I love frittatas for brunch for a gazillion and one reasons. (1) veggies, (2) make-ahead, (3) they taste good at room temp!, (4) EASY. This filling is so lovely in so many ways.

Elizabeth

Wednesday 29th of April 2015

love fitattatas! they're probably the quickest thing to cook EVER! And this one especially looks delicious! thanks!

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