If you’re searching for a vibrant, hearty dish that lights up your breakfast or brunch table, the Potato, Red Pepper, and Spinach Frittata Recipe is here to steal the show. This frittata bursts with colors and flavors—from the tender fingerling potatoes to the sweet, slightly smoky red peppers and the fresh, leafy spinach. Each bite melts in your mouth with the perfect balance of creamy eggs and vegetables, making it both comforting and nourishing. It’s straightforward to prepare but absolutely impressive whether for a weeknight dinner or weekend gathering. I can’t wait to share this delightful recipe with you!

Ingredients You’ll Need

The image shows a black cast iron pan filled with cooked vegetables on a stove with white marbled surface in front. The dish has three main layers: at the bottom are many thin, golden yellow slices of cooked potato, some slightly browned. On top of the potatoes are bright orange small diced bell peppers scattered evenly. The top layer features fresh green spinach leaves that are softened but still bright. The colors mix well and the pan rim is clean, with the stove grate visible beneath. Photo taken with an iphone --ar 4:5 --v 7

Sometimes the simplest ingredients make the most incredible dishes, and that’s exactly the case here. Every component contributes to the texture, color, and flavor of this Potato, Red Pepper, and Spinach Frittata Recipe, making it a harmonious blend of freshness and warmth.

6 large eggs: The fluffy, rich base that binds all the ingredients perfectly.
1/4 cup (60ml) milk: Adds creaminess and helps achieve a tender frittata texture.
2 1/2 tablespoons olive oil: For sautéing, bringing a silky richness and depth.
3/4 teaspoon ground turmeric: A subtle earthy warmth and beautiful golden hue.
1/2 cup diced red onions: Adds a gentle sweetness that caramelizes in the pan.
2 cloves garlic, minced: A punch of aromatic flavor elevating the entire dish.
8 ounces (225g) fingerling potatoes, thinly sliced lengthwise: Tender yet slightly crisp for a satisfying bite.
1 medium red pepper, seeded and diced: Sweetness and vibrant color for visual and flavor contrast.
1 scallion, thinly sliced: Fresh, mild oniony notes that brighten the palate.
1 cup baby spinach: Fresh and tender greens that wilt beautifully into the eggs.
Freshly ground black pepper: The final touch to enhance all the flavors.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Potato, Red Pepper, and Spinach Frittata Recipe

Step 1: Prepare the Egg Mixture

The backbone of this frittata is the egg mixture—whisk your eggs together with milk for a luxuriously smooth texture. Set it aside while you work on the flavorful vegetables.

Step 2: Sauté Onions and Garlic in Olive Oil with Turmeric

Heat olive oil in a 10-inch oven-safe skillet over medium heat, and gently stir in the turmeric until it blossoms into the oil, bathing the ingredients with a golden glow. Add diced red onions and cook until they soften, releasing their natural sweetness. Then, stir in minced garlic just long enough to bring out its fragrance but avoid burning. This step adds such a warm, aromatic foundation.

Step 3: Cook the Potatoes and Vegetables

Add the thinly sliced fingerling potatoes along with a pinch of salt to the skillet. Let them cook undisturbed for a few minutes until edges begin to brown—that little caramelization adds incredible flavor and slight crunch. Toss in the red peppers and allow them to soften, followed by the scallions and baby spinach, cooking just until the greens start to wilt. Each vegetable adds an essential layer of texture and color to your Potato, Red Pepper, and Spinach Frittata Recipe.

Step 4: Pour in the Egg Mixture and Begin Cooking

Reduce the heat to medium-low and pour the egg and milk mixture evenly over your sautéed vegetables. Allow it to cook gently until the edges and bottom start to set, about 2 to 3 minutes. This slow cooking ensures a tender yet firm base for the frittata.

Step 5: Bake to Perfection

Transfer your skillet to a preheated oven at 400°F and bake for 8 to 9 minutes, or until the center is fully set but still moist. Using an oven-safe skillet makes this step easy and helps create those irresistible golden edges. When done, let the frittata cool slightly before slicing.

How to Serve Potato, Red Pepper, and Spinach Frittata Recipe

A round frittata cooked in a black cast iron skillet sits on a white marbled surface. The frittata has a golden yellow base that fills the pan, studded with soft green spinach leaves, small red bell pepper pieces, and thin slices of light brown mushrooms layered evenly on top. There are also small slices of green onions scattered throughout, adding color contrast. The edges of the frittata are lightly browned and slightly raised, giving it a cooked but soft texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or chives make a lovely garnish, adding a pop of green and a burst of fresh flavor that complements the earthy vegetables perfectly. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt can also elevate each slice beautifully.

Side Dishes

This frittata pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette to balance the richness. You might also consider some crusty bread or roasted tomatoes to round out the meal and add different textures and temperature contrasts.

Creative Ways to Present

For a fun twist, serve portions of this Potato, Red Pepper, and Spinach Frittata Recipe in small ramekins or as mini frittatas for individual servings at parties. You can also fold in a bit of crumbled feta or goat cheese before baking for an extra creamy surprise that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover frittata keeps beautifully in the refrigerator for up to five days. Store it in an airtight container to maintain freshness and simply enjoy chilled or warmed at your convenience.

Freezing

If you want to stash some for later, this frittata freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer bag, where they’ll keep for up to one month without losing their delicious flavor or texture.

Reheating

Reheat leftovers gently in the microwave or in a preheated oven at 350°F until warmed through, ensuring your Potato, Red Pepper, and Spinach Frittata Recipe remains tender and moist rather than drying out.

FAQs

Can I use other types of potatoes for this frittata?

Absolutely! While fingerling potatoes work wonderfully, Yukon Gold or red potatoes sliced thinly will also cook nicely and provide a similar creamy bite.

Is this frittata suitable for meal prep?

Yes! Its fresh ingredients hold up well in the fridge and freezer, making it an excellent option for quick breakfasts or lunches during the week.

Can I substitute the milk with a dairy-free alternative?

Definitely. Almond, oat, or soy milk all make fine substitutes and won’t affect the texture too much—just use your favorite to keep it creamy.

What can I do if I don’t have an oven-safe skillet?

No worries. You can cook the veggies and eggs in a stovetop pan and then finish the frittata by gently covering it with a lid until set, or transfer to a baking dish to bake in the oven.

How do I know when the frittata is fully cooked?

Look for a firm but slightly springy center when you gently press the top after baking. The edges may be golden and lightly puffed, indicating it’s perfectly set and ready to enjoy.

Final Thoughts

Making the Potato, Red Pepper, and Spinach Frittata Recipe is like inviting a burst of sunshine onto your plate. It’s vibrant, wholesome, and truly satisfying—a perfect way to start your day or brighten any meal. Trust me, once you try it, this frittata will become one of your go-to favorites. So roll up your sleeves, gather those simple ingredients, and enjoy every delicious bite!

Potato, Red Pepper, and Spinach Frittata Recipe

Ingredients You’ll Need