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Frittata with Potatoes, Red Peppers, and Spinach

Frittata with Potatoes, Red Peppers, and Spinach Recipe
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Frittata with Potatoes, Red Peppers, and Spinach is a vibrant, nutritious dish that elevates any meal. This easy-to-make frittata combines fluffy eggs with fresh vegetables, creating a hearty option perfect for breakfast, brunch, or dinner. Packed with flavor and color, it’s a family favorite that’s not only delicious but also visually appealing. With just one pan required for preparation and cooking, cleanup is a breeze—allowing you to focus on enjoying your delightful creation. Whether served warm or at room temperature, this frittata brings both nutrition and taste to your table.

Ingredients

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

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together eggs, milk, ground turmeric, and black pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat; sauté diced onions and minced garlic for about 2-3 minutes.
  4. Add thinly sliced fingerling potatoes; cook until tender and lightly browned (about 8-10 minutes).
  5. Stir in diced red pepper; cook for another 2-3 minutes before adding baby spinach and sliced scallion until spinach wilts.
  6. Pour the egg mixture evenly over the sautéed vegetables; cook undisturbed for about 2-3 minutes until edges set.
  7. Transfer the skillet to the preheated oven; bake for about 15-20 minutes until puffed up and golden brown.
  8. Allow to cool slightly before slicing and serving warm or at room temperature.

Nutrition

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

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