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Mini Pesto Potato Spinach Frittata on a white plate

Mini Pesto Potato Spinach Frittata

Author: Louisa Clements
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A simple and filling protein packed breakfast or lunch.
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Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes
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Servings: 24 -26

Ingredients

  • 1 medium potato, diced
  • 2 tbsp olive oil + more for greasing pan
  • 1 cup packed spinach, chopped
  • ½ cup grated cheddar cheese
  • 6 eggs
  • ¼ cup milk
  • 1 ½ tbsp prepared pesto
  • salt and pepper to taste

Instructions

  • 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.

Notes

Recipe by Louisa Clements
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