Description
A colorful and nutritious frittata made with potatoes, red peppers, and spinach, perfect for any meal.
Ingredients
- Large eggs: 6 eggs
- Milk: 1/4 cup
- Olive oil: 2 1/2 tablespoons
- Ground turmeric: 3/4 teaspoon
- Diced red onions: 1/2 cup
- Garlic: 2 cloves
- Fingerling potatoes: 8 ounces
- Medium red pepper: 1
- Scallion: 1
- Baby spinach: 1 cup
- Freshly ground black pepper: to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, milk, and turmeric. Add black pepper to taste.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté diced red onions and minced garlic for 2-3 minutes.
- Add thinly sliced fingerling potatoes to the skillet and cook for 8-10 minutes until tender and lightly browned.
- Stir in diced red pepper and cook for another 2-3 minutes. Then add baby spinach and scallion, cooking until the spinach wilts.
- Pour the egg mixture over the sautéed vegetables, distributing evenly. Cook undisturbed for 2-3 minutes.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and golden brown.
- Remove from the oven, let cool for a few minutes, slice, and serve warm or at room temperature.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcrowd the skillet when sautéing vegetables.
- Feel free to customize with different vegetables or cheeses.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Frittata, Potatoes, Red Peppers, Spinach, Breakfast, Italian