Skip to Content

Frittata with Red Potatoes and Greens

Sharing is caring!

Frittata with Red Potatoes and Greens

Frittata with Red Potatoes and Greens

Jessica Braider
Eggs are the perfect protein—affordable and healthy, low in calories and saturated fat and high in protein and minerals. Plus they can stay in the fridge for weeks so they’re always there for you in a pinch. In this frittata recipe, the potatoes and greens provide great texture and color and make the meal extra nutritious and filling.
No ratings yet
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 2 Tbsp extra virgin olive oil
  • 1 red onion quartered top to bottom and thinly sliced
  • 1 ½ lbs. red potatoes halved and thinly sliced (about 1/4 inch)
  • ½ tsp. dried oregano
  • ¼-1/2 tsp. salt to taste
  • 1/4 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 4 oz. kale, spinach, or other greens coarsely chopped
  • 8 eggs
  • 3/4 cup crumbled feta cheese
  • sriracha or salsa for serving (optional)


  • Heat a large heavy oven-safe skillet, preferably cast iron, over medium to medium-high heat. When it is hot, add the oil, and when that is hot add the onions, potatoes, oregano, salt, garlic powder and pepper. Cook, stirring occasionally, for about 15 minutes until the potatoes and onions are lightly browned and the potatoes are fork tender.
  • Add the greens to the skillet and sauté them for 5 minutes until they are wilted and tender.
  • Meanwhile, in a medium bowl, whisk together the eggs and cheese and preheat the broiler.
  • Pour the eggs over the potato mixture and smooth them with the back of a spatula. Cook them for 3 – 5 more minutes until the edges of the eggs start to harden.
  • Put the skillet under the broiler for 2 – 3 minutes until the top is browned. Remove it from the heat, allow it to cool for a couple of minutes, and using a pizza cutter, cut the frittata into 8 slices. Serve it immediately or refrigerate it for up to 3 days (this is just as delicious served cold or at room temperature as it is when it is hot).


Do Ahead or Delegate:  Quarter and slice the onion, halve and slice the potatoes, combine the dry seasonings, chop the greens, beat and refrigerate the eggs, crumble the cheese if necessary, add it to the eggs and refrigerate, or fully prepare and refrigerate the frittata.
Tip: While still very mild, red potatoes have a slightly more robust flavor than their lighter skinned counterparts.  Additionally, red skinned potatoes absorb flavors well so are a great addition to a wide variety of both hot and cold dishes – they’re perfect for potato salads!
Scramble Flavor Booster: Serve the frittata with hot sauce, such as sriracha or salsa.
Nutritional Information per Serving (% based upon Daily Values): Calories 230, Total Fat 13g, 20%, Saturated Fat 4.5g, 22%, Cholesterol 198.5mg, 66%, Sodium 312.5mg, 13%, Carbohydrate 18g, 6%, Dietary Fiber 2g, 8%, Sugar 2.5g, Protein 10.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Summer, Vegetarian
Tried this recipe?Let us know how it was!


Saturday 20th of August 2022

You write, "Add the oil," but don't mention the type or amount in the recipe ingredients list. I can guess (olive) and eyeball the amount, but it might be helpful for others to include this detail. Thank you.

Jessica Braider

Monday 22nd of August 2022

So sorry about that! Not sure how the oil got dropped. Adding it back in right now. Thanks for bringing this to my attention!

Bare Minimum Cooking: 4 Tricks for Easy Meals During Busy Times

Friday 12th of February 2021

[…] for a super quick meal the next night (or later in the week) include fried rice, quesadillas, frittatas, or […]

    Your Cart
    Your cart is emptyReturn to Shop