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Frittata with Potatoes, Red Peppers, and Spinach Recipe

Frittata with Potatoes, Red Peppers, and Spinach Recipe
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★★★★★

4.7 from 24 reviews

This flavorful frittata combines tender fingerling potatoes, sweet red peppers, and fresh spinach with a hint of turmeric for a vibrant and nutritious breakfast or brunch option. Baked to golden perfection, it’s a wholesome dish that’s easy to prepare and packed with protein and veggies.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • 1/4 cup milk
  • 3/4 teaspoon ground turmeric
  • Freshly ground black pepper to taste

Vegetables and Oil

  • 2 1/2 tablespoons olive oil
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces fingerling potatoes, thinly sliced
  • 1 medium red pepper, diced
  • 1 scallion, sliced
  • 1 cup baby spinach

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
  2. Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, and ground turmeric. Season with freshly ground black pepper to your taste, then set aside.
  3. Sauté Aromatics: Heat olive oil in an oven-safe skillet over medium heat. Add the diced red onions and minced garlic, cooking for 2-3 minutes until soft and fragrant.
  4. Cook Potatoes: Add the thinly sliced fingerling potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
  5. Add Peppers and Greens: Stir in the diced red pepper and cook for another 2-3 minutes. Then add the baby spinach and sliced scallion, cooking until the spinach wilts.
  6. Combine with Egg Mixture: Pour the prepared egg mixture evenly over the sautéed vegetables in the skillet. Let it cook undisturbed on the stovetop for 2-3 minutes to begin setting the edges.
  7. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.
  8. Serve: Remove the skillet from the oven. Allow the frittata to cool for a few minutes, then slice and serve warm or at room temperature.

Notes

  • Use an oven-safe skillet such as cast iron to ensure safe transfer from stovetop to oven.
  • Fingerling potatoes can be substituted with baby Yukon gold potatoes if desired.
  • For a creamier texture, substitute milk with half-and-half or cream.
  • Feel free to add herbs like parsley or chives for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: frittata, potatoes, red peppers, spinach, breakfast, brunch, vegetarian, healthy, easy recipe

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