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Frittata with Potatoes, Red Peppers, and Spinach Recipe

Frittata with Potatoes, Red Peppers, and Spinach

Indulge in a vibrant Frittata with Potatoes, Red Peppers, and Spinach that brings a burst of color and nutrition to your table. Perfect for breakfast, brunch, or dinner, this one-pan wonder is not only easy to prepare but also packed with protein and essential vitamins. Featuring hearty fingerling potatoes, sweet red peppers, and fresh spinach, this dish is versatile enough to accommodate your favorite veggies or even a sprinkle of cheese. Whether enjoyed warm or as leftovers throughout the week, this frittata is sure to become a family favorite.

  • Total Time: 40 minutes
  • Yield: Serves approximately 6

Ingredients

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

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. Heat olive oil in an oven-safe skillet over medium heat. Sauté diced red onions and minced garlic for about 2-3 minutes until fragrant.
  4. Add thinly sliced fingerling potatoes and cook for approximately 8-10 minutes until tender.
  5. Stir in diced red pepper and cook for an additional 2-3 minutes before adding baby spinach and chopped scallion until wilted.
  6. Pour the egg mixture over the sautéed vegetables and cook undisturbed on low heat for about 2-3 minutes.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed up and golden brown.
  8. Allow it to cool slightly before slicing; serve warm or at room temperature.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 120g)
  • Calories: 187
  • Sugar: 2g
  • Sodium: 270mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 186mg

Keywords: Feel free to swap in other vegetables like zucchini or mushrooms based on what you have on hand. For added flavor, consider incorporating herbs such as basil or thyme into the egg mixture.

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