Frittata with Potatoes, Red Peppers, and Spinach
This tasty frittata features potatoes, red peppers, and spinach, providing a healthy meal option.
Equipment
- 10-inch oven-safe skillet
Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup milk (60ml)
Cooking Ingredients
- 2.5 tablespoons olive oil
- ¾ teaspoon ground turmeric
- ½ cup diced red onions
- 2 cloves garlic minced
- 8 ounces fingerling potatoes (225g), thinly sliced
- 1 medium red pepper seeded and diced
- 1 cup baby spinach
- Freshly ground black pepper
Instructions
Cooking Steps
- Preheat oven to 400°F.
- In a small bowl, whisk eggs and milk together. Set aside.
- Heat olive oil in a skillet over medium heat. Add turmeric and stir to dissolve.
- Add diced onions and cook until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.
- Add potatoes with salt and cook until some slices brown, about 5-6 minutes. Add red pepper and cook until softened, about 2 minutes. Stir in scallions and spinach until wilted.
- Pour egg mixture into the skillet and reduce heat to medium-low. Cook until eggs start to set on the bottom, about 2-3 minutes.
- Place skillet in the oven and bake for 8-9 minutes until the center is set. Cool for 5 minutes before serving, cut into wedges, and season with salt and pepper as desired.
Notes
Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or warmed in the microwave.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 13gProtein: 8gFat: 11g
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