Description
Savor the delightful combination of flavors in this Frittata with Potatoes, Red Peppers, and Spinach. This versatile dish is perfect for any meal of the day, whether enjoyed warm for breakfast or served chilled at a picnic. The hearty potatoes provide a satisfying base, while the vibrant red peppers and fresh spinach bring both color and nutrition to your plate. Easy to prepare with just a handful of ingredients, this frittata is sure to become a favorite in your kitchen. Plus, it’s completely customizable—feel free to add your own choice of vegetables or herbs!
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 cup baby spinach
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, turmeric, and black pepper. Set aside.
- Heat olive oil in a non-stick oven-safe skillet over medium heat. Sauté diced red onions and minced garlic for about 2-3 minutes.
- Add thinly sliced fingerling potatoes and cook until tender and lightly browned (8-10 minutes).
- Stir in diced red pepper and cook for an additional 2-3 minutes. Finally, add baby spinach and chopped scallion until wilted.
- Pour egg mixture over sautéed vegetables and cook undisturbed for about 2-3 minutes until edges begin to set.
- Transfer skillet to the preheated oven and bake for 15-20 minutes until puffed up and golden brown.
- Let cool slightly before slicing into wedges to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 240mg