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Frittata with Potatoes, Red Peppers, and Spinach
Frittata with Potatoes, Red Peppers, and Spinach
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Wholesome frittata packed with potatoes, onions, red peppers, spinach, and turmeric - perfect for busy weeknights.
Ingredients:
  • 6 large eggs
  • 1/4 cup (60ml) milk
  • 2 1/2 tablespoon olive oil
  • 3/4 teaspoon ground turmeric
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces (225g) fingerling potatoes, thinly sliced down their length
  • 1 medium red pepper, seeded and diced
  • 1 scallion, thinly sliced
  • 1 cup baby spinach
  • Freshly ground black pepper
Instructions:
  • Preheat oven to a toasty 400°F.
  • Whisk eggs and milk together in a small bowl, then set aside.
  • Sauté the onions and garlic: Heat olive oil in a medium skillet over medium heat. Stir in the turmeric until it dissolves into the oil. Add diced onions and cook until softened, about 2 minutes. Add minced garlic and stir for 30 seconds.
  • Cook the vegetables to perfection: Begin by adding the potatoes and a generous pinch of salt. Cook, stirring occasionally, until some of the slices start to brown, about 5 to 6 minutes. Introduce the red pepper and cook until they start to soften, which should take about 2 minutes. Finally, add the scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.
  • Once the egg mixture is in the skillet, gently turn the heat down to medium-low and let it cook until the bottom starts to set, which should take about 2 to 3 minutes.
  • 1. Place the skillet in the oven and bake for 8 to 9 minutes until the center is set. 2. Using oven mitts, remove the skillet from the oven. 3. Allow the frittata to cool for 5 minutes before serving. 4. Cut the frittata into wedges and season with additional salt and ground pepper, if desired. 5. Store the frittata in the refrigerator for up to 5 days. Enjoy leftovers chilled or briefly warmed in the microwave.

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