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Frittata with Potatoes, Red Peppers, and Spinach

Frittata with Potatoes, Red Peppers, and Spinach Recipe
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This Frittata with Potatoes, Red Peppers, and Spinach is a vibrant and nutritious dish that can be enjoyed any time of day. Packed with protein-rich eggs and a medley of fresh vegetables, this frittata is not only delicious but also easy to prepare. Perfect for breakfast, brunch, or dinner, it provides a satisfying meal that can be customized to suit your taste. Serve it warm or at room temperature for a delightful addition to any gathering or family meal.

Ingredients

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  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces fingerling potatoes, thinly sliced
  • 1 medium red pepper, diced
  • 1 scallion, chopped
  • 1 cup baby spinach
  • 2 1/2 tablespoons olive oil
  • 3/4 teaspoon ground turmeric
  • 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.
  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. Add the sliced fingerling potatoes and cook for about 8-10 minutes until tender and lightly browned.
  5. Stir in the diced red peppers and cook for an additional 2-3 minutes before adding the baby spinach and scallions until wilted.
  6. Pour the egg mixture over the sautéed vegetables and let it cook undisturbed for about 2-3 minutes until the edges begin to set.
  7. Transfer the skillet to the preheated oven and bake for about 15-20 minutes until puffed up and golden brown.
  8. Remove from the oven and let cool slightly before slicing into wedges.

Nutrition

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