Description
Indulge in the vibrant flavors of a Frittata with Potatoes, Red Peppers, and Spinach—a versatile dish that shines for breakfast, brunch, or dinner. This colorful frittata is not only visually appealing but also packed with wholesome ingredients. With its combination of fluffy eggs, tender potatoes, and nutrient-rich vegetables, it makes for a delightful meal that’s easy to prepare. Plus, it’s a one-pan wonder, minimizing cleanup while maximizing flavor. Customize it with your choice of herbs or additional veggies to create your perfect version!
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 2 1/2 tablespoons olive oil
- 8 ounces fingerling potatoes
- 1 medium red pepper
- 1 cup baby spinach
- 1/2 cup diced red onions
- 2 cloves garlic
- 3/4 teaspoon ground turmeric
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, turmeric, and black pepper.
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add thinly sliced potatoes; cook until tender and lightly browned.
- Stir in diced red pepper; cook for another few minutes before adding spinach and scallion until wilted.
- Pour the egg mixture over the sautéed vegetables; cook undisturbed for about 2-3 minutes.
- Transfer the skillet to the oven and bake for 15-20 minutes until puffed and golden brown.
- Let cool slightly before slicing and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 220mg