Potato, Red Pepper, and Spinach Frittata Recipe

Introduction

This frittata with potatoes, red peppers, and spinach is a flavorful and hearty dish perfect for any meal of the day. Packed with fresh vegetables and warm turmeric-spiced eggs, it’s easy to prepare and satisfying to eat. Whether for breakfast, brunch, or a light dinner, this frittata delivers vibrant color and taste.

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
• 8 ounces fingerling potatoes
• 1 medium red pepper
• 1 scallion
• 1 cup baby spinach
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, whisk together the eggs, milk, and turmeric. Add black pepper to taste.
3. Step 3: Heat olive oil in an oven-safe skillet over medium heat. Sauté the diced red onions and minced garlic for 2-3 minutes until fragrant.
4. Step 4: Add thinly sliced fingerling potatoes to the skillet and cook for 8-10 minutes until tender and lightly browned.
5. Step 5: Stir in the diced red pepper and cook for another 2-3 minutes. Then add the baby spinach and sliced scallion, cooking until the spinach wilts.
6. Step 6: Pour the egg mixture evenly over the sautéed vegetables. Cook undisturbed on the stove for 2-3 minutes to begin setting the edges.
7. Step 7: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is puffed and golden brown.
8. Step 8: Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use a mix of potatoes such as Yukon Gold or baby new potatoes if fingerlings aren’t available.
• Add crumbled feta or goat cheese for extra creaminess and tang.
• Swap spinach for kale or Swiss chard for a different leafy green flavor.
• For a spicy twist, sprinkle red pepper flakes into the egg mixture.
• Be sure to use an oven-safe skillet to seamlessly move the frittata from stove to oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a microwave or in a low oven until warmed through. This frittata can also be served cold, making it a great option for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well as substitutes and will provide a similar texture and flavor.

Is it necessary to bake the frittata in the oven?

Baking ensures the frittata sets evenly and achieves a light golden top, but you can finish cooking it covered on the stove over low heat if you don’t have an oven-safe pan, though the texture will be slightly different.

Potato, Red Pepper, and Spinach Frittata Recipe

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★★★★★

4.7 from 108 reviews

A vibrant and hearty frittata featuring tender fingerling potatoes, sweet red peppers, and fresh baby spinach, all enriched with turmeric-spiced eggs. Perfect for a nutritious breakfast, brunch, or light dinner, this baked skillet dish is flavorful, colorful, and easy to prepare.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/4 cup milk
• 3/4 teaspoon ground turmeric
• Freshly ground black pepper, to taste

Vegetables

• 2 1/2 tablespoons olive oil
• 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

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the frittata.
2. Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, and turmeric until fully combined. Season with freshly ground black pepper to your preference.
3. Sauté Aromatics: Heat the olive oil in an oven-safe skillet over medium heat. Add the diced red onions and minced garlic, cooking for 2-3 minutes until fragrant and softened.
4. Cook Potatoes: Add the thinly sliced fingerling potatoes to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the potatoes are tender and lightly browned.
5. Add Peppers and Spinach: Stir in the diced red pepper, cooking for an additional 2-3 minutes. Then add the baby spinach and scallion, cooking until the spinach wilts and reduces in volume.
6. Add Egg Mixture: Pour the prepared egg mixture evenly over the sautéed vegetables in the skillet. Let it cook undisturbed on the stovetop for 2-3 minutes, allowing the edges to set slightly.
7. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.
8. Cool and Serve: Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into portions and serve warm or at room temperature.

Notes

• For a richer flavor, you can substitute whole milk with cream or half-and-half.
• Make sure to use an oven-safe skillet to transfer from stovetop to oven safely.
• You can customize this frittata by adding cheese such as feta or cheddar if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: frittata, potatoes, red peppers, spinach, breakfast, brunch, baked eggs, healthy, vegetarian, skillet