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

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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