Description
Discover the vibrant and nutritious Frittata with Potatoes, Red Peppers, and Spinach Recipe—perfect for any meal of the day! This colorful dish combines fluffy eggs with tender potatoes, sweet red peppers, and fresh spinach to create a delightful medley of flavors and textures. It’s not only quick and easy to prepare, taking just 45 minutes from start to finish, but it also packs a protein punch thanks to the eggs. Ideal for breakfast, brunch, or dinner, this frittata is versatile enough to be served warm or at room temperature. Plus, using a single skillet minimizes cleanup while allowing you to focus on enjoying your meal. Whether you’re serving it at a casual gathering or savoring it as leftovers, 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
- 1 medium red pepper
- 1 cup baby spinach
- 1/2 cup diced red onions
- 2 cloves garlic
- Freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, and add black pepper.
- Heat olive oil in an oven-safe skillet over medium heat; sauté diced onions and minced garlic for about 2-3 minutes.
- Add thinly sliced fingerling potatoes and cook for about 8-10 minutes until tender.
- Stir in diced red pepper for another 2-3 minutes before adding baby spinach until wilted.
- Pour the egg mixture over the vegetables and cook undisturbed for about 2-3 minutes.
- Transfer the skillet to the oven and bake for approximately 15-20 minutes until puffed up and golden brown.
- Allow to cool slightly before slicing; serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg