Can I make a healthy potato frittata without an oven?

Yes, you can cook the frittata entirely on the stovetop. After adding the egg mixture, cover the skillet with a lid and cook on low heat for 12–15 minutes, or until the eggs are fully set. Finish by removing the lid and letting it sit for a few minutes before slicing.

Is this healthy potato frittata gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you check that your cheese and Dijon mustard are certified gluten-free. It's a perfect choice for those avoiding gluten without sacrificing flavor or satisfaction.

How do I prevent the frittata from sticking to the pan?

Use a well-seasoned cast iron skillet or a high-quality nonstick oven-safe pan. Make sure your skillet is preheated and lightly greased before adding the potatoes. Running a spatula around the edges as the eggs cook can also help release the frittata easily.

Healthy Potato Frittata – Easy Recipe

Name: Healthy Potato Frittata
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 strips thick-cut bacon, diced into 1/2-inch pieces; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 cup fresh spinach, roughly chopped; 1/2 cup green onions, finely chopped; 8 large eggs; 1/3 cup shredded Gruyere cheese; 3 tbsp nonfat milk; 1 tsp Dijon mustard; 1/2 tsp coarse salt; 1/4 tsp ground black pepper

Description

This healthy potato frittata is a protein-packed, one-skillet dish made with Yukon Gold potatoes, fresh spinach, eggs, Gruyere cheese, and crispy bacon. It’s perfect for any meal of the day and easy to customize with your favorite veggies or cheeses.

Ingredients

Scale

2 strips thick-cut bacon, diced into 1/2-inch pieces
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup fresh spinach, roughly chopped
1/2 cup green onions, finely chopped
8 large eggs
1/3 cup shredded Gruyere cheese
3 tbsp nonfat milk
1 tsp Dijon mustard
1/2 tsp coarse salt
1/4 tsp ground black pepper

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Instructions

Preheat oven to 350°F and position a rack in the center.
In a 12-inch ovenproof skillet, cook diced bacon over medium-low heat for 8–10 minutes until crispy. Remove and set aside.
Add potatoes to the same skillet with the bacon drippings and cook for 8–10 minutes, stirring occasionally, until tender and golden brown.
In a mixing bowl, whisk eggs with Dijon mustard, milk, salt, and pepper until well combined. Stir in shredded cheese.
Add spinach and green onions to the skillet and cook for 1–2 minutes until wilted.
Return bacon to the pan, mix evenly, then pour the egg mixture over the top and smooth with a spatula.
Transfer skillet to the oven and bake for 15–20 minutes, or until eggs are just set and the top is lightly golden.
Remove from oven, let rest for a few minutes, then slice and serve warm.

Notes

Use a well-seasoned or non-stick oven-safe skillet to prevent sticking.
For a vegetarian version, omit the bacon and use olive oil or mushrooms.
Don’t overbake — check doneness at the 15-minute mark.
You can store leftovers in the fridge for up to 4 days or freeze individual slices for up to 2 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch, Dinner
Method: Baked, Stovetop
Cuisine: American, European

Nutrition

Serving Size: 1 slice (1/4 of frittata)
Calories: 175
Sugar: 1g
Sodium: 420mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 12g
Cholesterol: 195mg