Spiralized Potato and Spinach Frittata

gluten freevegetarian
Spiralized Potato and Spinach Frittata

Spiralized Potato and Spinach Frittata

Sooooo, tell me: how was your Labor Day?!

Mine was spent visiting my in-laws (still haven’t gotten over the fact that I have in-laws, it feels weird to even type that) in Puerto Rico. For those of you who don’t know, Lu grew up in Puerto Rico and moved to New Jersey when he was 9. We met 25 years later! I actually wrote a blog post on that once, you can read it here.

Most importantly, have you come to terms with the fact that it’s September?

Spiralized Potato and Spinach Frittata

This sounds very basic of me, but…. I’m so looking forward to cozy temps and excuses to sit inside all day on a Saturday and watch Netflix. During the summertime, when it’s gorgeous outside, all you want to do is sip rosé at the pool, beach, or just outside. You want to be outside, all the time, and you feel bad about sitting indoors.

During the fall and wintertime, though, when it’s chilly out, you have no qualms about sitting indoors and watching movies, drinking lattes, and straight up chilling. Chunky sweaters and yoga pants are great, too.

One of my favorite parts of the colder weekends and that lack of urgency to wake up early and get outside is taking the time to savor breakfast. In the summer, I’ll make a quick acai bowl, some avocado toast, or even just some scrambled eggs and veggies.

Spiralized Potato and Spinach Frittata

In the fall and wintertime, I take extra time to prepare breakfast. It’s part of our weekend routine. My favorite thing to make is definitely a frittata. Frittatas are hearty, filling, protein-packed, easy to make, and most importantly, taste even better when they’re cold! I’ve been known to cook a frittata and have it for lunch the next day!

When I flipped through my lovely friend Liz from The Lemon Bowl‘s new eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, my eyes lit up when I saw a recipe for a classic Italian frittata, featuring whisked eggs and Parmesan cheese. There’s no better breakfast combination!

Spiralized Potato and Spinach Frittata

This frittata originally called for thinly sliced potatoes, but of course, I decided to whip out the Inspiralizer and spiralize those ‘taters. The result? A gorgeous, spiral-y frittata, sure to impress guests – or, just yourself, anytime of the year (but especially in the fall-time.)

I’m sharing this recipe from her eCookbook, but there are some other great classic Italian dishes in there, inspired by her family – and can definitely be #inspiralized!

Spiralized Potato and Spinach Frittata

Watch our video to see this recipe being made using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized_Web-Ads_035811

 

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Screen Shot 2016-08-31 at 11.32.49 AM

Spinach and Spiralized Potato Frittata

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 large potatoes Blade A (I used russet)
  • 2 cups torn spinach
  • 2 tablespoons green onions diced (I substituted shallots because I didn’t have green onions on hand)
  • 1 garlic clove minced
  • pinch of salt and pepper
  • 9 large eggs
  • 8 ounces Parmesan cheese grated
  • 1 tablespoon parsley minced

Instructions

  • Heat olive oil over medium-high heat in a 12” oven-proof skillet. Place potatoes in the pan, cover and cook 10 minutes until tender but firm.
  • Add spinach, green onions and garlic to the pan along with a pinch of salt and pepper to taste. Cook until spinach wilts, stirring occasionally, about 2-3 minutes.
  • In a medium bowl whisk together eggs. Pour into the skillet over the vegetables. Stir once then sprinkle with Parmesan cheese. Reduce heat to low, then cover and cook until eggs are firm, about 5-7 minutes.
  • Place skillet in the oven under the broiler and heat until eggs are cooked through, about 3 minutes, checking carefully so they don’t burn.
  • Turn onto a plate. Garnish with parsley.
  • Serve warm, room temperature or chilled.

Spiralized Potato and Spinach Frittata

 

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

11 comments

Gail H. says:
I love that you add Weight Watcher points for your recipes...thank you for that!! And you know I had to buy the ebook :) love you and your cookbooks ❤️
Ali Maffucci says:
Gail, the ebook is not MY ebook, it's another blogger's! But thank you for the kind words! Enjoy!
Gail H. says:
Ali I know it's someone else's ebook, but I figured if you used a recipe it's gotta be good :)
Ruth says:
Ali, this looks yummy! I am just curious if I could bake it instead putting it under the broiler. I am not sure my pan is ok to go in the oven. Love to make it though! Had the Tika Masala last night-our favorite!!!!! Ruth
Amber says:
I don't have an ovensafe skillet or ability to broil so we made this in the oven and it turned out great. We followed all directions for the most part but greased a 9" x 11" glass dish, preheated the oven to 375 f and poured 7 eggs over the other items (whisked first). I also added about 2 tsp of regular almond milk to the eggs (any milk or milk substitute would work). Baked for about 25 minutes and then added the cheese on top, baked another 10 minutes. We may add more seasoning to the egg next time or even mix in the cheese but it turned out great!
Chanel Green says:
Dear Ali, My daughter and I are on a 30 day challenge per her Dr. trying to drop her last stubborn 15-20 lbs. She asked her to take her calories down to 800/ day. What?! Well, I say, thanks to YOU, we are doing just that, staying healthy and not starving. We are eating 90% recipes for breakfast, lunch and dinner from Inspiralized and Inspiralize Everything! We can pack a lot of healthy, low calorie food into our day using your amazing cook books, thank you! We are journaling our meal plan and having a wonderful time cooking together. My friends on Facebook and Instagram are going nuts over the food posts. I'd love to share our results with you at the end of the month if you are interested. We absolutely love your recipes and are adding this frittata into our breakfast plan next week! :) All my best, Chanel
Jenna Jonteaux says:
Made the frittata last night and it was in a word....Marvelous! Savory, light and very satisfying....on my heavy rotation list forever! Thank you for all your effort!
Cassie says:
My goodness, Labor Day was INSANE! We moved into our apartment really late at night and I had to rest up before my wisdom teeth removal the next morning! Unfortunately, I didn't get a chance to celebrate. Anyways, I love the look of this frittata though! It would be a great brunch recipe for any day!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
...

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
...

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
...