Description
Indulge in the vibrant flavors of our Frittata with Potatoes, Red Peppers, and Spinach Recipe. This delightful dish is not only a feast for the eyes but also a powerhouse of nutrition, making it ideal for breakfast, brunch, or a light dinner. With tender potatoes, fresh spinach, and colorful red peppers combined with protein-rich eggs, this frittata offers a wholesome meal that’s quick to prepare and easy to customize based on your favorite vegetables. Perfect for feeding a crowd or enjoying as leftovers throughout the week, this recipe is sure to become a staple in your kitchen.
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, minced
- 8 ounces fingerling potatoes, thinly sliced
- 1 medium red pepper, diced
- 1 cup baby spinach
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, and turmeric until smooth; season with black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onions and garlic for about 2-3 minutes.
- Add sliced potatoes and cook until tender and golden brown (about 8-10 minutes).
- Stir in red peppers and cook for another 2-3 minutes.
- Fold in baby spinach and scallions until wilted.
- Pour the egg mixture over the vegetables; cook undisturbed for about 2-3 minutes until edges set.
- Transfer the skillet to the oven and bake for 15-20 minutes until puffed and golden.
- Allow to cool slightly before slicing and serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 220mg