Fridge Friend Recipes
Minced Beef and Potato Frittata recipe
A golden oven-baked frittata packed with minced beef, tender potatoes, and spinach. Finished with a layer of Cheddar for a rich and satisfying supper.
50 min · Medium · British Jump to method
Ingredients
- 350g Minced Beef
- 500g Potatoes
- 100g Spinach
- 6 Eggs
- 70g Cheddar Cheese
- 15g Butter
- 1 tsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 546 kcal |
| Protein | 38 g |
| Carbohydrates | 29 g |
| Fat | 31 g |
| Saturated fat | 12.5 g |
| Fibre | 3.8 g |
| Sugar | 2.5 g |
| Sodium | 780 mg |
Why this works
A filling, protein-rich meal with substantial energy from beef, eggs, cheese and potatoes; higher in saturated fat and sodium, so best enjoyed as an occasional main rather than an everyday lighter option.
High-quality protein. Beef, eggs and cheddar provide a strong protein hit, supporting muscle repair and satiety.
Iron, zinc and B12. Minced beef is a useful source of iron, zinc and vitamin B12, which support blood formation, immunity and energy metabolism.
Potassium and folate. Potatoes and spinach contribute potassium, while spinach also adds folate and vitamin K.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Make sure the oven has fully reached temperature before you move on, as a properly hot oven helps the frittata set evenly from the start.
- Boil the potatoes in salted water for 10 minutes, then drain and slice.
The potatoes should be just tender at the edges but still hold their shape; if they are turning fluffy or breaking apart, they have gone too far and will collapse when sliced.
- Cook the minced beef in a frying pan for 8-10 minutes until browned, then stir in the herbs.
Brown the beef over a medium-high heat so the moisture evaporates and the meat takes on colour rather than steaming; if liquid pools in the pan, keep cooking until it dries off.
- Add the sliced potatoes and spinach, cooking for 2 minutes until the spinach wilts.
Let the spinach go in only long enough to wilt to a darker green and reduce in volume, because overcooking now will leave it slimy and dull in the finished dish.
- Beat the eggs with a pinch of salt.
Whisk until the yolks and whites are fully blended and the mixture looks pale and slightly frothy, with no streaks of uncooked white left behind.
- Grease an ovenproof frying pan with butter, pour in the beef mixture, and then pour the eggs over the top.
Warm the greased pan briefly before adding the filling if possible, as this helps prevent sticking and gives the base a better chance to set cleanly.
- Scatter with Cheddar cheese and bake for 20-25 minutes until set and golden.
Bake until the centre has just a slight wobble when the pan is nudged and the cheese has browned in spots; if the middle still sloshes, give it a few more minutes rather than serving too soon.
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