I love making this vibrant frittata when I want something wholesome, colorful, and satisfying. With tender slices of potato, sweet red peppers, and fresh spinach baked into fluffy, golden eggs, this dish feels comforting yet light. I find it perfect for brunch gatherings, a relaxed lunch, or even a simple dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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, minced
8 ounces fingerling potatoes, thinly sliced
1 medium red pepper, diced
1 scallion, sliced
1 cup baby spinach
Freshly ground black pepper to taste
Directions
I start by preheating the oven to 375°F (190°C) so it is ready once the stovetop cooking is done.
In a large mixing bowl, I whisk together the eggs, milk, and turmeric until smooth. I season the mixture with freshly ground black pepper to taste.
Next, I heat the olive oil in an oven-safe skillet over medium heat. I sauté the diced red onions and minced garlic for about 2–3 minutes, until they become fragrant and softened.
I add the thinly sliced fingerling potatoes and cook them for 8–10 minutes, stirring occasionally, until they are tender and lightly golden.
Then I stir in the diced red pepper and cook for another 2–3 minutes. I add the baby spinach and sliced scallion, cooking just until the spinach wilts.
I pour the egg mixture evenly over the sautéed vegetables. I let it cook undisturbed for 2–3 minutes so the edges can begin setting.
Finally, I transfer the skillet to the oven and bake for 15–20 minutes, until the frittata is puffed, set in the center, and lightly golden on top. I remove it from the oven and let it cool for a few minutes before slicing. I like serving it warm or at room temperature.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Each serving contains approximately 280 kcal.
Variations
I sometimes like to switch things up depending on what I have on hand. I can add crumbled feta or shredded goat cheese for a creamy, tangy twist. If I want extra protein, I might include cooked mushrooms or even a handful of sautéed zucchini for more vegetables.
For a slightly smoky flavor, I occasionally sprinkle in a bit of smoked paprika instead of turmeric. I also enjoy adding fresh herbs like parsley or basil just before serving to brighten the flavors even more.
Storage/Reheating
I store leftover frittata in an airtight container in the refrigerator for up to 3 days. I like to slice it first so I can easily grab individual portions.
When reheating, I prefer to warm slices in a 325°F (165°C) oven for about 8–10 minutes to maintain the texture. If I am in a hurry, I use the microwave in short intervals, though I find the oven keeps the texture fluffier.
FAQs
Can I make this frittata ahead of time?
Yes, I often make it ahead and store it in the refrigerator. I simply reheat it gently before serving or enjoy it at room temperature.
Can I use different potatoes?
I can substitute fingerling potatoes with Yukon Gold or red potatoes. I just make sure to slice them thinly so they cook evenly.
How do I know when the frittata is fully cooked?
I look for a set center and lightly golden top. If I insert a knife in the middle and it comes out clean, I know it is ready.
Can I make this dairy-free?
I can replace the milk with a dairy-free alternative like unsweetened almond milk. The texture remains light and fluffy.
Can I freeze leftover frittata?
I can freeze individual slices wrapped tightly for up to 2 months. I thaw them overnight in the refrigerator before reheating for the best texture.
Conclusion
I love how this frittata with potatoes, red peppers, and spinach turns simple ingredients into a nourishing, colorful meal. It is easy to prepare, adaptable, and perfect for any time of day. Whether I serve it for brunch with friends or enjoy a quiet slice for dinner, it always feels like a comforting and wholesome choice.
📖 Recipe:
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Frittata with Potatoes, Red Peppers, and Spinach
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant frittata combines tender potatoes, sweet red peppers, and fresh spinach baked into fluffy, golden eggs. It is a wholesome, colorful dish perfect for brunch, lunch, or a light dinner.
Ingredients
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, minced
8 ounces fingerling potatoes, thinly sliced
1 medium red pepper, diced
1 scallion, sliced
1 cup baby spinach
Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, turmeric, and freshly ground black pepper until smooth.
- Heat the olive oil in an oven-safe skillet over medium heat. Sauté the diced red onions and minced garlic for 2–3 minutes until softened and fragrant.
- Add the thinly sliced potatoes and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
- Stir in the diced red pepper and cook for 2–3 minutes. Add the spinach and scallion, cooking just until the spinach wilts.
- Pour the egg mixture evenly over the vegetables. Cook undisturbed for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the frittata is puffed, set in the center, and lightly golden on top.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
Add crumbled feta or goat cheese for a creamy variation.
Substitute fingerling potatoes with Yukon Gold or red potatoes, sliced thinly.
Replace milk with unsweetened almond milk for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 325°F (165°C) oven for 8–10 minutes or microwave in short intervals.
Freeze individual slices for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 285 mg
