Potato, Red Pepper, and Spinach Frittata Recipe
A vibrant and healthy frittata featuring tender fingerling potatoes, sweet red peppers, and fresh spinach, combined with eggs and a hint of turmeric for a nutritious and flavorful breakfast or brunch option. This easy-to-make dish is cooked stovetop and finished in the oven, offering a perfect balance of textures and colors.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Egg Mixture
- 6 large eggs
- 1/4 cup (60ml) milk
Vegetables & Seasoning
- 2 1/2 tablespoons olive oil
- 3/4 teaspoon ground turmeric
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 8 ounces (225g) fingerling potatoes, thinly sliced lengthwise
- 1 medium red pepper, seeded and diced
- 1 scallion, thinly sliced
- 1 cup baby spinach
- Freshly ground black pepper, to taste
- Salt, a pinch for cooking potatoes and to taste for seasoning
Instructions
- Prepare Egg Mixture: In a small bowl, whisk together the eggs and milk until fully combined. Set aside for later use.
- Cook Onions and Garlic: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Stir in the turmeric to dissolve it into the oil. Add diced red onions and cook, stirring occasionally, until they become soft, about 2 minutes. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Cook Potatoes: Add the thinly sliced fingerling potatoes and a generous pinch of salt to the skillet. Cook, stirring occasionally, until some potato slices start to brown and become tender, around 5 to 6 minutes.
- Add Additional Vegetables: Stir in the diced red pepper and continue cooking until the peppers soften, about 2 minutes. Then add the scallions and baby spinach. Cook, stirring occasionally, until the spinach starts to wilt.
- Add Egg Mixture and Cook: Pour the whisked egg and milk mixture evenly over the vegetables in the skillet. Reduce heat to medium-low and cook until the eggs begin to set on the bottom, about 2 to 3 minutes.
- Bake in Oven: Carefully transfer the skillet to the preheated oven (400°F). Bake the frittata for 8 to 9 minutes until the center is completely set and firm to the touch.
- Cool and Serve: Remove the skillet from the oven using oven mitts. Let the frittata cool for 5 minutes before slicing into wedges. Season with additional salt and freshly ground black pepper if desired, then serve warm.
- Storage: Refrigerate leftover frittata for up to 5 days. Reheat briefly in the microwave or enjoy chilled.
Notes
- This frittata is naturally gluten-free and vegetarian-friendly.
- Use an oven-safe skillet to transition from stovetop to oven without transferring to another dish.
- Feel free to substitute fingerling potatoes with Yukon gold or red potatoes sliced thinly.
- Adjust turmeric quantity for milder or stronger flavor as preferred.
- For a vegan version, replace eggs with a chickpea flour batter and use plant-based milk, but cooking times may vary.
- Leftover frittata can be eaten cold or reheated gently in the microwave, maintaining its flavor and texture.
