Cheesy Baked Frittata with Spinach, Potato & Pepper

8 servings
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Cheesy Baked Frittata with Spinach, Potato & Pepper is a baked frittata recipe that is perfect for breakfast, lunch, or dinner. Featuring TWO of our cheese favorites: creamy Creamy Havarti and Smoked Gouda.

Recipe by: Bree Hester, Baked Bree


  • 3 tablespoons olive oil
  • 6 baby Yukon Gold potatoes, thinly sliced
  • 1/2 cup onions, finely chopped
  • 1/2 cup red pepper, diced
  • 1 cup fresh spinach
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 8 eggs
  • ½ cup whole milk
  • 1 cup Roth Smoked Gouda cheese, shredded
  • 1 cup Roth Creamy Havarti cheese, shredded
  • 1 Tablespoon fresh basil, chopped


  1. Preheat oven to 350 degrees F.
  2. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add potatoes and cook 6 to 8 minutes, or until softened and begin to brown. Remove from the pan and set aside.
  3. Add remaining olive oil to the pan with onions and red pepper. Cook about 6 minutes, or until the vegetables are soft and the onions are translucent. Season with salt and pepper.
  4. Add spinach and garlic to the pan, and cook until the spinach is wilted and garlic is fragrant, about one minute. Season with salt and pepper. Remove from heat.
  5. Whisk eggs and milk together until smooth. Add salt and pepper. 
  6. Add reserved potatoes back to the pan. Spread vegetables evenly in the pan. Pour egg mixture over the vegetables. Add cheese to the top, reserve some for after it is baked. 
  7. Bake until set, about 15 minutes. You do not want to overcook the eggs.
  8. Let sit for 5 minutes in the pan and transfer to a plate. Garnish with chopped basil and reserved cheese.