Spinach & Potato Frittata

This is a brunch workhorse. Frozen spinach and hash brown potatoes, both thawed and squeezed dry, form the base along with shredded carrot, diced red pepper, green onion, and fresh basil. Eight whisked eggs bind everything, and a combination of mayonnaise and sour cream adds moisture and a subtle richness without going full quiche-level heavy.

The move is baking it in a 9-inch square pan rather than a round pie dish. Square slices are easier to portion, stack well for brunch buffets, and feed six people cleanly. No crust, no blind bake, no fussing.

Thirty-five to 40 minutes at 350°F (175°C) until a knife inserted in the center comes out clean. The top turns golden and just barely puffed, the interior stays tender and custardy with real vegetable presence. Serve warm for brunch, or cold as a packable lunch for the week ahead.

Chef Tips

• Squeeze the frozen spinach aggressively. Thawed spinach holds a shocking amount of water, and any leftover moisture turns the frittata soggy and grey.
• Let the hash browns thaw fully and pat them dry with paper towels before mixing. Same logic as the spinach.
• Don’t overbake. Pull the pan when the center just sets. Residual heat finishes the job, and overbaked eggs go rubbery fast.
• Let it rest 5 minutes before slicing so the egg structure firms up and the slices come out clean.

Variations

• Stir in a cup of shredded cheddar or crumbled feta for a richer, meltier version.
• Add cooked crumbled bacon, diced ham, or cooked sausage for a heartier meal.
• Swap basil for dill or fresh thyme and add chopped artichoke hearts for a Mediterranean spin.