Spring Garden Frittata Recipe

Name: Spring Garden Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 tablespoon butter; 3 fingerling or small Yukon gold potatoes, unpeeled and thinly sliced (1/8 inch thick); 1/4 cup sliced green onions; 1 cup firmly packed spinach leaves, washed, drained, and stems removed; 1 cup firmly packed arugula leaves, washed, drained, and stems removed; 8 large eggs, lightly beaten; 2/3 cup milk; 1/2 cup shredded Gruyere cheese (about 2 ounces); 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 cup fresh ricotta cheese (or softened cream cheese or cottage cheese); 2 tablespoons chopped fresh basil

Servings: persons

1 teaspoon olive oil
1 tablespoon butter
3 fingerling or small Yukon gold potatoes, unpeeled and thinly sliced (1/8 inch thick)
1/4 cup sliced green onions
1 cup firmly packed spinach leaves, washed, drained, and stems removed
1 cup firmly packed arugula leaves, washed, drained, and stems removed
8 large eggs, lightly beaten
2/3 cup milk
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh ricotta cheese (or softened cream cheese or cottage cheese)
2 tablespoons chopped fresh basil

1
Preheat oven to 400u00b0.
2
Heat olive oil and butter in a medium (9- or 10-inch) ovenproof skillet over medium heat. Add potatoes, and cook, stirring occasionally, about 6 minutes or until potatoes are slightly tender and brown. Add onions, and saute about 1 minute or until slightly wilted and translucent.
3
Add spinach and arugula, and cook, stirring constantly, about 1 minute or until spinach wilts.
4
Whisk together eggs and next 4 ingredients in a bowl, and pour over vegetables.
5
Remove skillet from heat; drop ricotta by the teaspoon onto frittata, and sprinkle with basil.
6
Bake at 400u00b0, uncovered, for 13 to 15 minutes or just until eggs are set around the edges and slightly loose in the center. Remove skillet from oven, and let stand for about 5 minutes, loosely covered. Cut into wedges, and serve immediately, or cool and serve at room temperature.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 tablespoon butter, 3 fingerling or small Yukon gold potatoes, unpeeled and thinly sliced (1/8 inch thick), 1/4 cup sliced green onions, and more.

Yes, Spring Garden Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Garden Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions