Frittata with Potatoes, Red Peppers, and Spinach
Enjoy a vibrant and nutritious Frittata with Potatoes, Red Peppers, and Spinach that’s perfect for any meal of the day! This easy-to-make dish combines colorful vegetables with fluffy eggs, creating a delightful flavor that appeals to everyone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 2 1/2 tablespoons olive oil
- 8 ounces fingerling potatoes (thinly sliced)
- 1/2 cup diced red onions
- 2 cloves garlic (minced)
- 1 medium red pepper (diced)
- 1 cup baby spinach (washed)
- Freshly ground black pepper to taste
- 3/4 teaspoon ground turmeric
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, turmeric, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic until fragrant.
- Add sliced potatoes; cook until tender and lightly browned (about 8-10 minutes).
- Stir in diced red pepper for another 2-3 minutes. Add spinach and scallions until spinach wilts.
- Pour the egg mixture over the sautéed vegetables. Cook undisturbed on medium heat for about 2-3 minutes.
- Transfer skillet to the oven; bake for approximately 15-20 minutes until puffed and golden brown.
- Allow to cool slightly before slicing; serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 300mg