1. Can I make this frittata ahead of time?

Yes! This frittata with potatoes red peppers and spinach keeps well in the refrigerator for up to five days. It’s great for meal prep and can be enjoyed cold or reheated in the microwave. Just store it in an airtight container for the best freshness.

2. Can I use different vegetables in the frittata?

Absolutely! This recipe is versatile, and you can swap in your favorite veggies based on what you have on hand. Try using zucchini, mushrooms, or broccoli instead of red peppers or spinach for a different flavor profile. Just ensure the vegetables are cooked well before adding the egg mixture.

3. Is this frittata gluten-free?

Yes! This frittata is naturally gluten-free since it’s made with eggs, vegetables, and no flour. It's a great option for those following a gluten-free diet or anyone looking for a hearty yet healthy meal.

Frittata with Potatoes Red Peppers and Spinach - Healthy & Delicious!

Name: Frittata with Potatoes Red Peppers and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1/4 cup (60ml) milk; 2 1/2 tablespoons olive oil; 3/4 teaspoon ground turmeric; 1/2 cup diced red onions; 2 cloves garlic, minced; 8 ounces (225g) fingerling potatoes, thinly sliced; 1 medium red bell pepper, seeded and diced; 1 scallion, thinly sliced; 1 cup baby spinach; Freshly ground black pepper to taste

Description

This frittata with potatoes, red peppers, and spinach is a healthy, satisfying, and easy-to-make dish that’s perfect for breakfast, brunch, lunch, or dinner. It’s made with simple ingredients like eggs, vegetables, and a hint of turmeric for color and flavor, and is great for meal prepping or serving a crowd.

Ingredients

Scale

6 large eggs
1/4 cup (60ml) milk
2 1/2 tablespoons olive oil
3/4 teaspoon ground turmeric
1/2 cup diced red onions
2 cloves garlic, minced
8 ounces (225g) fingerling potatoes, thinly sliced
1 medium red bell pepper, seeded and diced
1 scallion, thinly sliced
1 cup baby spinach
Freshly ground black pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Whisk eggs and milk together in a small bowl and set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add ground turmeric and stir to infuse into the oil. Add diced onions and cook until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds.
Add the thinly sliced potatoes and a pinch of salt. Stir occasionally until some potato slices start to brown, about 5-6 minutes.
Add diced red bell pepper and cook for 2 more minutes until they soften. Add scallions and spinach, stirring occasionally, until spinach wilts.
Pour the egg mixture into the skillet, making sure it covers the vegetables. Reduce heat to medium-low and cook for 2-3 minutes until eggs begin to set on the bottom.
Transfer the skillet to the preheated oven and bake for 8-9 minutes, until the center is set.
Remove from the oven and cool for 5 minutes. Slice and serve, seasoning with extra salt and pepper as desired.

Notes

Check doneness: If the center of the frittata is still runny, place it under the broiler for 1-2 minutes to set the top.
Storing leftovers: This frittata keeps in the fridge for up to 5 days and can be enjoyed cold or reheated.
For a cheesier frittata, sprinkle some grated cheese over the top before baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Lunch, Dinner
Method: Baking, Sautéing
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 85mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 8g
Cholesterol: 187mg