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Sonoma Family Life Magazine

Eggs for the Win!

By Momma Chef

A favorite meal at my house is my super-easy Potato and Spinach Frittata. It’s filling, flavorful, and versatile enough that you can serve it as breakfast, lunch, or dinner. It’s also packed with protein, to keep kids’ energy levels up and brains engaged.

Potato and Spinach Frittata

• 8 eggs
• ½ cup whole milk (grass-fed milk is the best)
• 1 cup red potatoes, cut into small cubes
• 1 cup chopped spinach or broccoli
• 1 tsp. garlic salt (you can use kosher salt as well)
• 1/3 cup goat cheese

1. Preheat oven to 325°F.

2. Place eggs in a large bowl and mix on medium speed for 1 minute.

3. Add in milk, potatoes, spinach or broccoli, and garlic salt. Blend for about 30 seconds.

4. Pour mixture into greased pie dish. Crumble goat cheese over the frittata.

5. Bake for 35 minutes, or until the eggs are set in the middle.
Serves: 8

This article originally appeared on It has been reprinted here with permission.

Karen Nochimowski, aka Momma Chef, is a mother of three active boys (ages 12, 8, and 5). On her blog,, find more of her recipes, all of which require no more than six ingredients and six minutes of prep time.