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Frittata with Potatoes, Red Peppers, and Spinach

Frittata with Potatoes, Red Peppers, and Spinach Recipe
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Indulge in the vibrant flavors of this Frittata with Potatoes, Red Peppers, and Spinach — a dish that’s not only visually stunning but also brimming with nutrients. Perfect for breakfast, brunch, or a light dinner, this frittata combines protein-rich eggs with colorful vegetables to create a satisfying meal that keeps you energized throughout your day. Easy to prepare and fully customizable, feel free to swap in your favorite veggies or proteins for a personal touch. Whether served warm or at room temperature, this frittata is sure to impress family and friends alike.

Ingredients

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  • 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 scallion (sliced)
  • 1 cup baby spinach
  • Freshly ground black pepper (to taste)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together the eggs, milk, turmeric, and black pepper until well combined.
  3. Heat olive oil in an oven-safe skillet over medium heat. Sauté the red onions and garlic for about 2-3 minutes until fragrant.
  4. Add the fingerling potatoes and cook for about 8-10 minutes until tender and lightly browned.
  5. Stir in the diced red pepper and cook for another 2-3 minutes before adding the baby spinach and scallion until wilted.
  6. Pour the egg mixture evenly over the sautéed vegetables. Cook undisturbed for 2-3 minutes until edges begin to set.
  7. Transfer the skillet to the preheated oven and bake for approximately 15-20 minutes until puffed up and golden brown.
  8. Remove from the oven, let cool slightly before slicing, and serve warm or at room temperature.

Nutrition

Find it online: https://perfectrecipeworld.com/frittata-with-potatoes-red-peppers-and-spinach-recipe/