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Mini Pesto Potato Spinach Frittata on a white plate
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Mini Pesto Potato Spinach Frittata

Louisa Clements
A simple and filling protein packed breakfast or lunch.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Servings 24 -26


  • 1 medium potato, diced
  • 2 tbsp olive oil + more for greasing pan
  • 1 cup packed spinach, chopped
  • 1/2 cup grated cheddar cheese
  • 6 eggs
  • 1/4 cup milk
  • 1 1/2 tbsp prepared pesto
  • salt and pepper to taste


  • Preheat oven to 375.
  • In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally.
  • Meanwhile, whisk together spinach, cheese, eggs, milk and pesto.
  • Add cooked potatoes to egg mixture.
  • Scoop into a greased mini muffin pan.
  • Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through.


Recipe by Louisa Clements
Tried this recipe?Mention @LivingLou or tag #LivingLou!