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Spinach Leek Potato Frittata Recipe

Spinach Leek Potato Frittata Photo

Brunch season is in full swing, and I’m already excited to get together and cook with my family for Mother’s Day. I’m lucky to live near everyone in my immediate family, so we make a point of going all out for holidays. We always ends up making far more food than necessary so that everyone leaves pleasantly stuffed with leftovers in hand.

While we’re all about baking up cinnamon rolls and flipping pancakes for family gatherings, we’re always sure to include some sort of vegetable-infused egg concoction. Enter: the spinach, leek, and potato frittata.

Spinach Leek Cooking

If you’re unfamiliar with leeks, don’t be scared! All you do is slice them in half length-wise and chop. You can use leeks the same way you would use yellow onion, except they require far less time to sauté and also have a milder, almost creamy, flavor. I love the combination of spinach, leek, and potato in this frittata, as it’s full of flavor and is filling, yet still nutritious!

This jam packed veggie frittata doesn’t require much time or effort. Simply sauté the vegetables in a cast iron skillet (or oven-safe pan), pour in your beaten eggs, and bake for 20 minutes. From start to finish, this recipe takes less than an hour and it can be made in advance and reheated for guests. A healthful brunch that’s a cinch to make? Double whammy!

Spinach Leek Potato Frittata Picture

When it comes to frittatas, I love adding seasoning to the egg mixture in order to infuse the dish with flavor. I used Dreamfarm’s nifty Levoons in order to measure out my seasoning. For those who bake, the Levoons are a marvelous tool to have on hand, as they come with a small arm that levels out the ingredient and ensures accuracy. Just how cute are these little measuring devices?

Levoons Spices
Levoons over Bowl

Although I kept this frittata cheeseless, you can add one cup of your favorite grated cheese, such as cheddar, jack, gruyere, etc. To do so, simply whisk the grated cheese into the eggs before pouring it into the skillet. You can also add various seasonings depending on your taste – gotta love frittatas for their versatility.

Spinach Leek Potato Frittata Image

Whether or not you have plans for Mother’s Day brunch, this recipe makes a delicious and healthful meal any time of year!

Disclaimer: The contributor was compensated by Dreamfarm for recipe development. Any opinions expressed are her own.

Spinach Leek Potato Frittata Photo

Spinach Leek Potato Frittata Recipe

Julia Mueller
Spinach Leek Potato Frittata will make any Mother’s Day a joyful one. Healthy and oh so delicious.
No ratings yet
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 226.67 kcal


  • 3 Olive Oil
  • 2 Red Potato Peeled and chopped into ½-inch pieces (2 cups)
  • 1 Leek Chopped (2 cups)
  • 3 Garlic Minced
  • 5 Baby Spinach
  • 8 Egg
  • 1 Italian Seasoning
  • 0.5 Ground Cumin
  • 0.25 Fine Sea Salt


  • 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.


Calories: 226.67kcalCarbohydrates: 13.83gProtein: 9.5gFat: 13.17gSaturated Fat: 0.5gSodium: 26.17mgFiber: 1.17gSugar: 1.17g
Keyword Baked, Baking, Breakfasts, Brunches, Eggs, Mother’s Day, Mother’s Day Brunch, Potatoes, Spinach, Vegetarian
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