Spinach & Potato Frittata

This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d’oeuvre.

Prep Time:
15 min
Cook Time:
35 min


Nutrition Facts
  • 1 pkg (250 g) frozen chopped spinach, thawed and well drained
  • 4 cups (1 L) frozen hash brown potatoes, thawed
  • 1 cup (250 mL) finely shredded carrots
  • 1/3 cup (75 mL) diced red pepper
  • 1/3 cup (75 mL) chopped green onion or fresh chives
  • 2 tbsp (30 mL) chopped fresh basil or dill (or 2 tsp/10 mL dried basil or dill)
  • 8 eggs, whisked
  • 1/2 cup (125 mL) fat free mayonnaise
  • 1/2 cup (125 mL) fat free sour cream
  • 1/8 tsp (0.5 mL) salt
  • 1/8 tsp (0.5 mL) pepper


  1. Preheat oven to 350°F (180°C).
  2. Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
  3. Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan.
  4. Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes.


Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.