Hosting a brunch party can be stressful, but this spread simplifies everything. You get a hearty frittata packed with vegetables and cheese, crispy roasted potatoes, and a bright arugula salad—all designed to be made ahead and served at room temperature. The total active time is just 15 minutes, with 35 minutes in the oven, so you can enjoy your guests instead of hovering over the stove.
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The frittata is the centerpiece: it's baked in a 10-inch skillet, so it's naturally portioned into wedges. The potatoes are tossed with smoked paprika and garlic, then roasted until golden and crisp. The salad adds a peppery, lemony contrast. This menu scales easily—just double the recipe for larger crowds.
Why You'll Love This Recipe
About the Ingredients
8 large eggs
Use fresh eggs for best texture. Substitute 2 cups of liquid egg substitute if desired.
1/2 cup (120ml) whole milk
Whole milk adds richness; you can use half-and-half or a non-dairy milk like oat milk.
1 cup (100g) shredded cheddar cheese
Sharp cheddar gives more flavor; try Gruyère or pepper jack for a twist.
1 small red bell pepper, diced (about 3/4 cup)
Red bell pepper adds sweetness and color. Use any color you have.
1/2 cup (75g) frozen spinach, thawed and squeezed dry
Frozen spinach is convenient; fresh spinach can be sautéed and wilted first.
1/4 cup (25g) sliced green onions
Green onions add a mild onion flavor. Substitute chives if preferred.
1/2 teaspoon salt
Adjust to taste; sea salt or kosher salt works.
1/4 teaspoon black pepper
Freshly ground black pepper is best.
1 pound (450g) baby potatoes, halved
Baby potatoes roast quickly. Yukon Gold or red potatoes also work.
2 tablespoons olive oil
Extra-virgin olive oil for roasting; use avocado oil for higher smoke point.
1 teaspoon smoked paprika
Smoked paprika gives a smoky depth; regular paprika is fine if you don't have smoked.
1/2 teaspoon garlic powder
Garlic powder is convenient; use 1 minced clove if you prefer fresh.
4 cups (120g) baby arugula
Arugula adds a peppery bite; use baby spinach or mixed greens if you prefer.
2 tablespoons lemon juice
Fresh lemon juice is best; bottled works in a pinch.
Tips & Tricks
Don't overmix the eggs
whisk just until combined to keep the frittata tender.
- Squeeze the spinach very dry to avoid a watery frittata.
- Cut potatoes into uniform sizes so they roast evenly.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat oven to 375°F (190°C). Grease a 10-inch oven-safe skillet with a little oil.
2. Whisk Egg Mixture
In a large bowl, whisk eggs, milk, salt, and pepper until well combined. Stir in cheese, bell pepper, spinach, and green onions.
3. Bake the Frittata
Pour the egg mixture into the skillet. Bake for 25-30 minutes until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
4. Roast the Potatoes
While the frittata bakes, toss potatoes with olive oil, paprika, garlic powder, and a pinch of salt. Spread on a baking sheet in a single layer. Roast in the same oven for 25-30 minutes, flipping halfway, until golden and crispy.
5. Make the Salad Dressing
Whisk lemon juice with 2 tablespoons olive oil, salt, and pepper in a small bowl. Set aside.
6. Let the Frittata Rest
Remove frittata from oven and let rest for 5 minutes before slicing into wedges.
7. Toss the Salad
Just before serving, toss arugula with the lemon dressing.
8. Serve the Spread
Arrange frittata wedges, roasted potatoes, and salad on a large platter. Serve warm or at room temperature.
Delicious Variations
- Add 1/2 cup cooked crumbled bacon or sausage to the frittata for extra protein.
- Swap the arugula for a classic Caesar salad with homemade dressing.
- Make it vegetarian by using feta instead of cheddar and adding roasted cherry tomatoes.
How to Store Brunch Dishes For A Party
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze frittata wedges individually for up to 1 month. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.
Frequently Asked Questions
Q: Can I make this brunch spread ahead of time?
Yes, you can assemble the frittata and potatoes the night before and refrigerate them unbaked. Add 5-10 minutes to the baking time if baking straight from the fridge.
Q: What if I don't have a skillet that's oven-safe?
Use a 9-inch pie dish or a cast-iron skillet. Just make sure it's oven-safe up to 375°F.
Q: Can I use frozen spinach instead of fresh?
Yes, thaw frozen spinach and squeeze out all excess moisture before adding to the egg mixture.
Q: How do I know when the frittata is done?
The center should be just set and jiggle slightly when shaken. A knife inserted 1 inch from the edge should come out clean.
Q: Can I substitute the arugula?
Yes, use baby spinach or a mix of greens. Adjust the dressing to your taste.
Try this brunch spread for your next gathering—it's simple, satisfying, and sure to impress. Keep it simple, keep it growing.
Brunch Dishes For A Party
Brunch Dishes For A Party: a make-ahead frittata, crispy potatoes, and salad that serve 6 with ease.
🧂 Ingredients
- 8 large eggs
- 1/2 cup (120ml) whole milk
- 1 cup (100g) shredded cheddar cheese
- 1 small red bell pepper, diced (about 3/4 cup)
- 1/2 cup (75g) frozen spinach, thawed and squeezed dry
- 1/4 cup (25g) sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound (450g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 cups (120g) baby arugula
- 2 tablespoons lemon juice
📋 Instructions
- 1Preheat and Prepare — Preheat oven to 375°F (190°C). Grease a 10-inch oven-safe skillet with a little oil.
- 2Whisk Egg Mixture — In a large bowl, whisk eggs, milk, salt, and pepper until well combined. Stir in cheese, bell pepper, spinach, and green onions.
- 3Bake the Frittata — Pour the egg mixture into the skillet. Bake for 25-30 minutes until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
- 4Roast the Potatoes — While the frittata bakes, toss potatoes with olive oil, paprika, garlic powder, and a pinch of salt. Spread on a baking sheet in a single layer. Roast in the same oven for 25-30 minutes, flipping halfway, until golden and crispy.
- 5Make the Salad Dressing — Whisk lemon juice with 2 tablespoons olive oil, salt, and pepper in a small bowl. Set aside.
- 6Let the Frittata Rest — Remove frittata from oven and let rest for 5 minutes before slicing into wedges.
- 7Toss the Salad — Just before serving, toss arugula with the lemon dressing.
- 8Serve the Spread — Arrange frittata wedges, roasted potatoes, and salad on a large platter. Serve warm or at room temperature.
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
