Roasted Potato Frittata

Enjoy brunch any time of the week with this savory Roasted Potato Frittata.

Start by roasting up your favorite store-bought hashbrowns to serve as the base of the frittata. Then add the spinach to wilt and pour over the eggs with a little Italian flair. 

Bake the frittata in the oven for 15 minutes, then let it cool and slice up. Serve the frittata with some fresh fruit to round out your breakfast.

This is the perfect breakfast to enjoy for brunch over a long weekend. You can also make the Roasted Potato Frittata ahead of time and store the slices in the refrigerator for up to 4 days or the freezer for up to 30 days. Yet another quick breakfast solution to add to your playlist!

Roasted Potato Frittata


  • 1 2/3 c frozen hash browns
  • 2 tsp Italian seasoning
  • 5 large eggs
  • 1 ¼ c liquid egg whites
  • ½ c 2% milk
  • 2 c spinach
  • 4 c sliced strawberries
  • ½ tbsp olive oil


  • Preheat the oven to 400 degrees.
  • Whisk the eggs, egg whites, milk, Italian seasoning, and a sprinkle of salt and pepper together in a bowl and set aside.
  • Begin by sautéing the hash browns in an oven-safe skillet with a drizzle of olive oil and a sprinkle of salt and pepper for 5 minutes.
  • Next, spread the hash browns evenly on the base of the skillet and pour in the egg mixture and cook 5 minutes until the eggs begin to set.Transfer the skillet to the oven and bake for about 15 minutes, or until the eggs are firm.
  • Let the frittata cool slightly before slicing into equal pieces. Serve with fresh sliced peaches and enjoy.

See this recipe in action – check out our reel below!

Written by John Chelsey, Nutriology Founder

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