Description
Indulge in the vibrant flavors of this Frittata with Potatoes, Red Peppers, and Spinach Recipe, a delightful dish perfect for any meal of the day. This colorful frittata combines wholesome ingredients, offering a nutritious boost while tantalizing your taste buds. With its easy preparation method, you can whip it up quickly for breakfast, brunch, or a light dinner. Not only is it packed with protein and fiber, but it’s also versatile enough to be enjoyed warm or at room temperature. Whether you’re entertaining guests or prepping meals for the week, this frittata is sure to impress.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 2 1/2 tablespoons olive oil
- 8 ounces fingerling potatoes (thinly sliced)
- 1 medium red pepper (diced)
- 1 cup baby spinach
- 1/2 cup diced red onions
- 2 cloves garlic (minced)
- Ground turmeric and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together eggs, milk, ground turmeric, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté red onions and garlic until fragrant.
- Add sliced potatoes and cook until tender and lightly browned.
- Mix in the diced red pepper, cooking for an additional few minutes before adding spinach and scallions until wilted.
- Pour the egg mixture over the sautéed vegetables and cook undisturbed until edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and golden brown.
- Allow cooling slightly before slicing and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 315mg