Frittata with Potatoes, Red Peppers, and Spinach
Indulge in the vibrant flavors of this Frittata with Potatoes, Red Peppers, and Spinach Recipe, a delightful dish perfect for breakfast, brunch, or a light dinner. Bursting with color and nutrition, this frittata combines the heartiness of potatoes with the freshness of vegetables. It’s an effortless meal to prepare that can impress guests or be savored by the family. With just a few simple steps, you can create a fluffy, flavorful frittata that keeps you energized throughout your day. Whether enjoyed warm or at room temperature, this dish is versatile enough to accompany any meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- 2 cloves garlic
- 8 ounces fingerling potatoes
- 1 medium red pepper
- 1 scallion
- 1 cup baby spinach
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, and turmeric. Season with black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté red onions and garlic until fragrant (about 2-3 minutes).
- Add sliced fingerling potatoes; cook for 8-10 minutes until tender.
- Stir in diced red pepper; sauté for an additional 2-3 minutes before adding spinach and scallion until wilted.
- Pour the egg mixture over the veggies; cook undisturbed for 2-3 minutes until edges start to set.
- Transfer to the oven and bake for 15-20 minutes until puffed and golden brown.
- Allow cooling slightly before slicing into wedges and serve warm or at room temperature.
Nutrition
- Serving Size: 1 wedge (approximately 120g)
- Calories: 152
- Sugar: 2g
- Sodium: 165mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 207mg