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Frittata with Potatoes, Red Peppers, and Spinach

Frittata with Potatoes, Red Peppers, and Spinach Recipe
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Enjoy a vibrant and nutritious Frittata with Potatoes, Red Peppers, and Spinach that’s perfect for any meal of the day. This delightful dish combines the hearty flavors of tender potatoes, sweet red peppers, and fresh spinach, all held together by fluffy eggs. Quick to prepare in just 15 minutes, this versatile frittata can be savored warm for breakfast, at room temperature for brunch or lunch, or even served alongside roasted vegetables for dinner. With a simple cooking method using one skillet, cleanup is a breeze. Feel free to customize with your favorite veggies or spices to make it your own!

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 2 1/2 tablespoons olive oil
  • 3/4 teaspoon ground turmeric
  • 1/2 cup diced red onions
  • 8 ounces fingerling potatoes
  • 1 medium red pepper
  • 1 cup baby spinach
  • 2 cloves garlic
  • 1 scallion

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together eggs, milk, ground turmeric, and black pepper.
  3. In an oven-safe skillet, heat olive oil over medium heat. Sauté diced onions and minced garlic until fragrant.
  4. Add thinly sliced fingerling potatoes and cook until tender and lightly browned.
  5. Stir in the diced red pepper and cook for a few more minutes before adding baby spinach and chopped scallion until wilted.
  6. Pour the egg mixture over the sautéed vegetables and cook undisturbed until edges begin to set.
  7. Transfer the skillet to the preheated oven and bake for about 15-20 minutes until puffed up and golden brown.
  8. Allow it to cool slightly before slicing and serving.

Nutrition

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