Elevate your breakfast with this potato crusted spinach frittata with goat cheese

A frittata is a great breakfast or brunch dish for a group, and this potato crusted goat cheese frittata is a total crowd pleaser. Eggs, spinach, sun-dried tomatoes and goat cheese come together to form a delicious, savory breakfast supported by a crispy potato hash brown crust. If you’ve been wanting to transform your mornings from good to great, you need to add this breakfast frittata recipe to your morning routine. 


  • 6 eggs
  • Salt and pepper
  • 1 tsp dried thyme 
  • 1 tbsp water 
  • 3 tbsp extra virgin olive oil, divided 
  • 1 small onion, diced 
  • 1 lb. frozen shredded potatoes, thawed 
  • 1 ½ cups fresh spinach, roughly chopped 
  • ¼ cup sun-dried tomatoes 
  • 1 cup crumbled goat cheese 
  • Parsley 


  1. Whisk 6 eggs in a bowl, then add the dried thyme, a dash of salt and pepper, and 1 tablespoon of water and whisk again. Set the egg mixture aside.
  2. Heat 1 tablespoon of extra virgin olive oil in a skillet and cook the onions.
  3. Once the onions are softened, add the remaining 2 tablespoons of olive oil to the skillet and the thawed shredded potatoes and stir so that the potatoes are mixed with the onions.
  4. Lightly press the shredded potatoes into the skillet to create a crust-like formation. Add a pinch of salt and a dash of pepper to the shredded potatoes, cover and cook.
  5. Sprinkle the spinach on top of the shredded potatoes and then place the sun-dried tomatoes on top of the spinach layer. Cover and cook.
  6. Add a layer of crumbled goat cheese, and then pour the egg mixture on top of everything in the skillet. Cover and cook.
  7. Once the eggs have cooked, remove the skillet from heat and slice up your frittata.
  8. Plate the frittata slices and sprinkle on some fresh parsley. Enjoy!

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