Potato, Red Pepper, and Spinach Frittata Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the frittata.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
