Vegetable Frittata with Spinach and Potato | Recipe Cart
This flavorful vegetable frittata makes the perfect weekday meal or weekend brunch!
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Cooking tools:
- Oven
- Non-stick oven-safe pan
- Cast iron skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 2 tablespoons olive oil (plus more for drizzling)
- 5 small red potatoes (washed and thinly sliced)
- 1 bunch green onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup frozen peas
- 1 clove garlic (minced)
- 1-2 cups baby spinach (roughly chopped)
- 8 eggs
- 1 tablespoon fresh basil (chopped)
- 1-2 cups shredded cheese (Asiago, sharp cheddar, or Gruyere all work great)
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