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 this vibrant Frittata with Potatoes, Red Peppers, and Spinach – a versatile dish perfect for brunch, lunch, or dinner. Bursting with colorful vegetables and protein-rich eggs, this frittata is not only a feast for the eyes but also a nourishing meal option. Its easy preparation makes it ideal for busy weeknights or leisurely weekends. Serve it warm or at room temperature, and feel free to customize it with your favorite herbs and veggies to suit your taste. Enjoy a slice today for a delightful and nutritious experience!

Ingredients

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

Instructions

  1. Preheat 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 for 2-3 minutes until fragrant.
  4. Add sliced potatoes and cook for about 8-10 minutes until tender and lightly browned.
  5. Stir in the diced red pepper for another 2-3 minutes before adding spinach and scallion until wilted.
  6. Pour the egg mixture over the sautéed vegetables and let it cook undisturbed for about 2-3 minutes.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and golden brown.
  8. Once done baking, let cool slightly before slicing. Serve warm or at room temperature.

Nutrition

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