The Frittata with Potatoes, Red Peppers, and Spinach Recipe is an absolute delight for anyone craving a hearty yet vibrant meal that feels like a warm hug on a plate. This dish marries the creaminess of tender fingerling potatoes with the sweet crunch of red peppers and the earthy freshness of spinach, all wrapped up in a golden, fluffy egg base kissed by just the right hint of turmeric. Whether you’re looking for a wholesome breakfast, a satisfying lunch, or a light dinner, this frittata brings together simple ingredients in a way that’s both comforting and thrilling to the taste buds.

Frittata with Potatoes, Red Peppers, and Spinach Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this recipe means gathering a handful of everyday ingredients that each play a critical role in creating the frittata’s perfect balance of flavor, texture, and color. From the creamy eggs to the bright pops of red pepper, every component is thoughtfully chosen.

Large eggs: 6 eggs provide the fluffy, rich base that holds everything together with a silky texture.
Milk: 1/4 cup adds moisture and helps lighten the eggs for a tender bite.
Olive oil: 2 1/2 tablespoons offer depth and help sauté vegetables to tender perfection.
Ground turmeric: 3/4 teaspoon brings a subtle earthiness and a gorgeous golden glow.
Diced red onions: 1/2 cup lend sweetness and aromatic depth to the dish.
Garlic: 2 cloves add a gentle pungency that brightens the overall flavor.
Fingerling potatoes: 8 ounces provide a tender, creamy bite with a lovely texture contrast.
Medium red pepper: 1 adds color, sweetness, and a bit of crunch.
Scallion: 1 brings a light, fresh oniony note that’s not overpowering.
Baby spinach: 1 cup infuses the dish with bursts of green freshness while wilting delicately inside.
Freshly ground black pepper: to taste, for seasoning that enhances all the flavors harmoniously.

How to Make Frittata with Potatoes, Red Peppers, and Spinach Recipe

Step 1: Prepare the Egg Mixture

Start by preheating your oven to 375°F (190°C) so it’s ready to go when your skillet is packed with all the goodness. In a large bowl, whisk together the eggs, milk, and ground turmeric until smooth and slightly frothy. Season generously with freshly ground black pepper to infuse the mixture with a little zing. This mixture is what transforms the sautéed vegetables into a fluffy masterpiece.

Step 2: Sauté Aromatics

Heat the olive oil in a large, oven-safe skillet over medium heat. Toss in the diced red onions and minced garlic, letting them soften and become fragrant for about 2 to 3 minutes. This step is where those lovely sweet and savory notes begin to build, setting the stage for the potatoes and veggies that follow.

Step 3: Cook the Potatoes

Add the thinly sliced fingerling potatoes to the skillet. Cook them gently for 8 to 10 minutes, stirring occasionally until they are tender on the inside and have developed a lovely light brown crust on the outside. These potatoes are essential—they give the frittata a satisfying heartiness and a touch of creaminess that pairs perfectly with the eggs.

Step 4: Add Red Peppers, Spinach, and Scallions

Next, stir in the diced red pepper and cook for another 2 to 3 minutes so its natural sweetness softens just right. Then add the baby spinach and sliced scallion, cooking until the spinach wilts and the scallion retains a mild freshness. This combination lifts the dish with bursts of color and vibrant green flavor.

Step 5: Combine and Cook the Frittata

Pour your seasoned egg mixture evenly over the vegetable medley in the skillet. Let the frittata cook undisturbed on the stove for 2 to 3 minutes. This initial cook helps the edges start to set beautifully before the oven finishes the job.

Step 6: Bake to Perfection

Transfer your skillet to the preheated oven and bake for 15 to 20 minutes, until the frittata puffs up and turns a stunning golden brown on top. This baking step ensures the frittata is cooked through, with a light, airy texture that simply melts in your mouth.

Step 7: Rest and Serve

Remove from the oven and allow the frittata to cool for a few minutes so it firms up just enough for clean slicing. Serve warm or even at room temperature for a versatile, crowd-pleasing dish.

How to Serve Frittata with Potatoes, Red Peppers, and Spinach Recipe

Garnishes

Simple garnishes elevate the frittata without overshadowing its natural charm. A sprinkle of freshly chopped herbs like parsley or chives adds a fresh, crisp contrast, while a dusting of crumbled feta or goat cheese introduces a tangy creaminess that pairs wonderfully with the existing flavors.

Side Dishes

This frittata shines alongside light, complementary sides. A crisp green salad with lemon vinaigrette brightens the meal, while crusty bread is perfect for scooping up each bite. For a heartier brunch, roasted cherry tomatoes or a bowl of warm fruit compote balance the savory flavors beautifully.

Creative Ways to Present

To impress friends or family, serve this frittata in individual ramekins for personal portions with a garnish of microgreens. Alternatively, cut it into wedges on a rustic wooden board, surrounded by fresh veggies or olives for an effortless spring-inspired spread. The vibrant colors of potatoes, red peppers, and spinach make it nothing short of a centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have frittata leftovers, don’t worry—they taste great the next day! Simply cover the cooled dish tightly with plastic wrap or place slices in airtight containers and refrigerate for up to 3 days. This allows the flavors to deepen and makes for an easy grab-and-go meal.

Freezing

Freezing slices of the frittata is also an option if you want to enjoy this delicious recipe later. Wrap each slice individually in plastic wrap and then foil before placing in a freezer bag. It’s best consumed within 1 to 2 months for optimal freshness and flavor.

Reheating

To reheat, gently warm the slices in a skillet over low heat or in a microwave just until heated through. Avoid overheating, which can dry out the eggs. The frittata is lovely served warm or at room temperature with a sprinkle of fresh herbs to freshen up the flavors.

FAQs

Can I use other types of potatoes for this frittata?

Absolutely! While fingerling potatoes give a nice delicate texture, Yukon Gold or red potatoes work wonderfully too. Just make sure to slice them thinly and cook until tender to get that perfect bite.

Is it necessary to use turmeric in the recipe?

Turmeric adds a warm, earthy note and a beautiful golden color, but feel free to omit it if you prefer. The frittata will still be delicious without it, just a bit less vibrant visually.

Can I make this frittata vegetarian or vegan?

This recipe is already vegetarian, but to make it vegan, you’d need to substitute the eggs and milk with plant-based alternatives like chickpea flour batter and non-dairy milk. Keep in mind the texture and taste will be different but still enjoyable.

What’s the best type of skillet for making this recipe?

An oven-safe, non-stick skillet with a heavy bottom works best to cook the potatoes evenly and transfer safely to the oven. Cast iron skillets are a fantastic choice for that beautiful crust and even heat distribution.

Can I add cheese to the frittata?

Definitely! Adding grated cheese such as cheddar, feta, or Parmesan before baking adds a wonderful savory richness. Sprinkle it over the top just before placing the skillet in the oven for a nice melted finish.

Final Thoughts

There’s something wonderfully satisfying about the Frittata with Potatoes, Red Peppers, and Spinach Recipe that makes it a personal favorite to share with friends and family. It’s approachable, bursting with flavor, and versatile whether you’re feeding a crowd or simply craving a nourishing solo meal. Give it a try—you might just find it becoming your new go-to dish for any time of the day.