Frittatas are Italy’s version of the omelette: versatile, hearty, and ideal for breakfast, brunch, or a simple weeknight meal. Packed with vegetables, cheese and optional meats, a frittata can be served as a main course or cut into wedges as an appetizer. It’s also an excellent way to use leftover cooked vegetables, potatoes, or meat from the fridge.

For casual weekend gatherings we like to make frittatas that feed a crowd. Mix and match your favorite vegetables, cheeses and proteins to build a flavor profile your family will enjoy. Below is a clear, approachable recipe for a spinach and potato frittata that balances tender potatoes, savory sausage, bright basil and nutty Parmesan.

Buon Appetito!
Deborah Mele

Spinach Potato Frittata

Yield:
Serves 4 as an entree, 8 as an appetizer

Prep Time:
10 minutes

Cook Time:
30 minutes

Light, satisfying and simple to prepare, this spinach potato frittata combines tender potatoes, sautéed spinach, fresh basil and Parmesan for a savory, well-balanced dish.

Ingredients

1 medium potato, cooked and cut into 1-inch cubes
1/2 onion, finely chopped
4 tablespoons butter
6 eggs
Salt and freshly ground black pepper, to taste
6–8 sausage links, casings removed
1/4 cup thinly sliced fresh basil
2 cups sautéed spinach, well drained
1/2 cup freshly grated Parmesan cheese

Instructions

Preheat a large ovenproof skillet over medium heat and melt the butter. Add the sausage and cook until browned, breaking it into small pieces with a fork as it cooks.
Add the chopped onion and sauté until soft and golden.
Add the cooked potato cubes and continue to cook until they start to color lightly at the edges.
Stir in the basil, squeezed sautéed spinach, and Parmesan. Season with salt and pepper to taste.
Beat the eggs in a bowl, then pour them evenly over the mixture in the skillet.
Reduce the heat to low and cook gently, watching carefully so the eggs set on the bottom without burning.
When the eggs are set around the edges and only slightly moist in the center, transfer the skillet to the broiler. Broil briefly until the top is set and golden—watch closely to avoid overcooking.
Remove from the oven, let the frittata rest for a few minutes, then slice and serve warm.

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