Description
Frittata with Potatoes, Red Peppers, and Spinach is a vibrant and nutritious dish that’s perfect for any meal of the day. This delightful egg-based recipe combines hearty potatoes, sweet red peppers, and fresh spinach to create a satisfying meal that everyone will love. Whether you’re serving it for breakfast, brunch, or a light dinner, this frittata is easy to whip up and can be customized with your favorite vegetables. Its rich flavors and healthy ingredients make it a go-to choice for busy mornings or casual family gatherings.
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
- 8 ounces fingerling potatoes
- 1 medium red pepper
- 1 scallion
- 1 cup baby spinach
- Freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, ground turmeric, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat; sauté diced red onions and minced garlic until fragrant (2-3 minutes).
- Add thinly sliced fingerling potatoes; cook until tender and lightly browned (8-10 minutes).
- Stir in diced red pepper and cook for another 2-3 minutes before adding baby spinach and sliced scallion until wilted.
- Pour the egg mixture over the vegetables; cook undisturbed for about 2-3 minutes until edges begin to set.
- Transfer the skillet to the preheated oven; bake for about 15-20 minutes until puffed and golden brown.
- Let cool slightly before slicing; 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 (130g)
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg