Print

Frittata with Potatoes, Red Peppers, and Spinach

Frittata with Potatoes, Red Peppers, and Spinach Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a vibrant Frittata with Potatoes, Red Peppers, and Spinach that transforms your meal into a delightful feast. This simple yet nutritious dish is perfect for breakfast, brunch, or dinner, making it an ideal option for any occasion. With the wholesome goodness of tender potatoes, sweet red peppers, and fresh spinach, each bite offers a burst of flavor enhanced by aromatic garlic and earthy turmeric. Whether served warm or at room temperature, this frittata is versatile enough to be enjoyed immediately or as a make-ahead meal throughout the week. Plus, it’s made in just one skillet for easy cleanup!

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 2 1/2 tablespoons olive oil
  • 3/4 teaspoon ground turmeric
  • Freshly ground black pepper (to taste)
  • 1/2 cup diced red onions
  • 2 cloves garlic (minced)
  • 8 ounces fingerling potatoes (sliced thin)
  • 1 medium red pepper (diced)
  • 1 scallion (chopped)
  • 1 cup baby spinach

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together eggs, milk, turmeric, and black pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat. Sauté red onions and garlic until fragrant.
  4. Add sliced fingerling potatoes and cook until tender and lightly browned.
  5. Stir in diced red pepper and cook until softened. Add baby spinach and scallion; cook until spinach wilts.
  6. Pour the egg mixture over the vegetables in the skillet and let it cook undisturbed for about 2-3 minutes.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until puffed up and golden brown.
  8. Let cool slightly before slicing; serve warm or at room temperature.

Nutrition

Find it online: https://cookingwithmia.com/frittata-with-potatoes-red-peppers-and-spinach-recipe/

save me