If you are craving a dish that perfectly balances hearty comfort with vibrant freshness, this Potato, Red Pepper, and Spinach Frittata Recipe is an absolute winner. It combines tender potatoes, sweet red peppers, and nutrient-rich spinach in a fluffy, golden egg base, delivering a symphony of flavors and textures that feels like sunshine on your plate. Whether you’re serving it for breakfast, brunch, or a light dinner, this recipe offers a satisfying way to sneak in some veggies while indulging in a wonderfully savory, colorful meal.

A round omelette with three visible layers is on a white plate over a white marbled surface. The bottom layer is a golden yellow cooked egg base. The middle layer has soft white cheese spread evenly. The top layer is bright with sliced light brown potatoes with skin, green spinach leaves, red tomato chunks, and small purple onion pieces, all evenly spread. The omelette is sprinkled with black pepper. One slice is cut and slightly pulled out, showing the layers clearly. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this Potato, Red Pepper, and Spinach Frittata Recipe, the ingredient list is refreshingly straightforward, yet each element plays an essential role in building layers of flavor, texture, and color. These staples come together to create a dish that’s vibrant and deeply satisfying.

6 large eggs: The foundation for the frittata, providing structure and richness.
1/4 cup milk: Adds creaminess and helps keep the eggs tender and light.
2 1/2 tablespoons olive oil: For sautéing the vegetables and infusing a subtle fruitiness.
3/4 teaspoon ground turmeric: Adds a hint of earthiness and a beautiful golden color.
1/2 cup diced red onions: Brings sweetness and depth when sautéed.
2 cloves garlic: Freshly minced for a fragrant, savory punch.
8 ounces fingerling potatoes: Thinly sliced for a tender, melt-in-your-mouth texture.
1 medium red pepper: Adds a burst of color and slightly sweet crunch.
1 scallion: Provides a gentle onion freshness that brightens the dish.
1 cup baby spinach: Brings earthiness, nutrition, and vibrant green color.
Freshly ground black pepper: To taste, for balanced mild heat and flavor enhancement.

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

Step 1: Prep Your Oven and Egg Mixture

Start by heating your oven to 375°F (190°C), ensuring it’s ready for baking your frittata to a perfect golden finish. While the oven warms up, whisk together the eggs, milk, and turmeric in a large mixing bowl. The turmeric not only colors your frittata a lovely warm hue but also lends a subtle earthy flavor. Season this mixture with freshly ground black pepper to your liking and set it aside.

Step 2: Sauté the Aromatics

Heat olive oil in an oven-safe skillet over medium heat, letting it coat the pan with a gentle shimmer. Add the diced red onions and minced garlic, cooking them just long enough until they soften and release their scent, about 2 to 3 minutes. These aromatics are essential—they build a flavorful base that supports the rest of the dish beautifully.

Step 3: Cook the Potatoes

Next, toss in the thinly sliced fingerling potatoes. Let them cook for 8 to 10 minutes, stirring occasionally to encourage even browning. This step softens the potatoes while creating edges that crisp just enough to offer texture contrasts in the final frittata.

Step 4: Add the Veggies

Once the potatoes are tender and golden, stir in the diced red pepper and cook for another 2 to 3 minutes until they soften slightly without losing their vibrant crunch. Then add the baby spinach and sliced scallion, cooking only until the spinach wilts. This combination brings freshness and a gorgeous pop of color to your skillet.

Step 5: Combine and Bake

Pour your egg mixture evenly over the sautéed vegetables in the skillet. Allow it to cook undisturbed on the stove for 2 to 3 minutes, giving the edges a chance to set. Then, transfer the skillet to your preheated oven. Bake for 15 to 20 minutes until the frittata is puffed up, set in the center, and has a lovely golden top.

Step 6: Rest, Slice, and Serve

Once baked, remove the skillet from the oven and let the frittata cool for a few minutes. This helps it settle, making slicing easier and the texture more pleasant. Slice into wedges and enjoy warm or at room temperature.

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

Potato, Red Pepper, and Spinach Frittata Recipe - Recipe Image

Garnishes

A sprinkle of fresh herbs like parsley or chives adds both color and a burst of freshness. A light scatter of crumbled feta or goat cheese can introduce a creamy tang that pairs beautifully with the subtle earthiness of the potatoes and turmeric.

Side Dishes

This frittata shines on its own but pairs wonderfully with a simple green salad dressed in lemon vinaigrette or with crusty bread for an extra satisfying meal. For a brunch spread, fresh fruit or roasted tomatoes complement it perfectly.

Creative Ways to Present

Serve wedges of this Potato, Red Pepper, and Spinach Frittata Recipe on a rustic wooden board alongside an assortment of olives and sliced avocado. Alternatively, cut smaller squares for a party appetizer or brunch buffet—easy to pick up and packed with flavor in every bite.

Make Ahead and Storage

Storing Leftovers

You can store any leftover frittata covered in the refrigerator for up to 3 days. Keep it in an airtight container to maintain moisture and freshness, making it an easy grab-and-go meal.

Freezing

If you want to keep this delicious Potato, Red Pepper, and Spinach Frittata Recipe longer, wrap slices individually in plastic wrap and place them in a freezer-safe container. It will stay good for up to 2 months—perfect for busy days when you want a quick, hearty meal.

Reheating

To reheat, warm slices gently in a skillet over low heat or in a microwave until heated through. Reheating slowly prevents the eggs from becoming rubbery and keeps the frittata tender and flavorful.

FAQs

Can I use other types of potatoes?

Absolutely! While fingerling potatoes work beautifully because they cook tenderly and thinly sliced, you can use Yukon Gold or red potatoes. Just make sure to slice them thinly for even cooking.

Is it possible to make this recipe dairy-free?

Yes, simply substitute the milk with any plant-based milk like almond or oat milk to keep it dairy-free without compromising the texture or flavor.

Can I add cheese to the frittata?

Definitely! Adding cheese such as cheddar, mozzarella, or feta can enhance the richness and add wonderful dimension to the dish. Sprinkle some in with the eggs or on top before baking.

What’s the best way to reheat leftovers?

Reheating on the stovetop over low heat or in the microwave ensures the frittata remains moist and tender. Avoid high heat to prevent drying out.

Can this frittata be made vegan?

Traditional frittatas rely on eggs, but you can experiment with chickpea flour batter or tofu-based mixtures to create a vegan-friendly version inspired by this recipe’s flavors.

Final Thoughts

This Potato, Red Pepper, and Spinach Frittata Recipe is one of those dishes that feels like a warm hug on a plate—simple to make, colorful, and utterly delicious. It easily becomes a trusted classic whether you’re cooking for family, friends, or a solo treat. Give it a try and watch how quickly it becomes a favorite in your kitchen!