Potato, Red Pepper, and Spinach Frittata Recipe
A flavorful and nutritious frittata that combines tender potatoes, sweet red peppers, and fresh spinach, all enveloped in a savory turmeric-spiced egg mixture. This easy-to-make baked Italian-style omelette is perfect for breakfast, brunch, or a light dinner, offering a delightful balance of textures and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 3/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
Vegetables and Seasoning
- 2 1/2 tablespoons olive oil
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 8 ounces fingerling potatoes, thinly sliced
- 1 medium red pepper, diced
- 1 scallion, sliced
- 1 cup baby spinach
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the frittata.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, turmeric, and freshly ground black pepper until well combined and slightly frothy.
- Sauté Aromatics: Heat olive oil in an oven-safe skillet over medium heat. Add diced red onions and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Cook Potatoes: Add the thinly sliced fingerling potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.
- Add Peppers and Greens: Stir in diced red pepper and cook for an additional 2-3 minutes. Then add baby spinach and sliced scallion, cooking just until the spinach wilts.
- Add Egg Mixture: Pour the prepared egg mixture evenly over the sautéed vegetables in the skillet. Let it cook undisturbed on the stovetop for 2-3 minutes to begin setting the edges.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, set in the center, and golden brown on top.
- Serve: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Slice into portions and serve warm or at room temperature.
Notes
- Use an oven-safe skillet, such as cast iron, to easily transfer from stovetop to oven.
- Fingerling potatoes can be substituted with new potatoes or baby Yukon gold potatoes.
- Adjust turmeric quantity to your taste preference for more or less earthiness and vibrant color.
- Leftovers can be refrigerated up to 3 days and reheated gently.
- For a dairy-free version, substitute milk with almond or oat milk.
Keywords: frittata, potatoes, red pepper, spinach, baked eggs, breakfast, brunch, Italian, vegetarian