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Potato Crusted Spinach Frittata

Tori Avey
  • 20 minutes
  • Serves 6

INGREDIENTS

1 lb

russet potatoes ((about 2 medium potatoes), peeled)

6

eggs

1 tbsp

water

3 tbsp

extra virgin olive oil

1 1/2 cups

fresh spinach, (roughly chopped)

1 cup

crumbled goat or feta cheese ((you can omit the cheese to make this frittata dairy free))