Description
This frittata with potatoes, red peppers, and spinach is a savory and satisfying dish that’s perfect for breakfast, lunch, or dinner. Packed with flavorful vegetables and eggs, this recipe is both nutritious and easy to prepare. The addition of turmeric adds a beautiful golden color and earthy flavor, making this frittata stand out. Whether you’re cooking for yourself or a crowd, this dish is sure to please.
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 pepper, seeded and diced
- 1 scallion, thinly sliced
- 1 cup baby spinach
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the eggs and milk. Set aside.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add turmeric and stir to infuse the oil.
- Add diced onions to the skillet and cook for 2 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Slice the fingerling potatoes and add them to the skillet. Cook, stirring occasionally, for 5-6 minutes until the potatoes start to brown. Add a pinch of salt.
- Add the diced red pepper and cook for 2 minutes until softened. Then, add the sliced scallions and spinach. Cook until the spinach begins to wilt.
- Pour the egg mixture evenly over the vegetables. Reduce the heat to medium-low and cook for 2-3 minutes, or until the eggs start to set on the bottom.
- Transfer the skillet to the oven and bake for 8-9 minutes, until the frittata is set in the center.
- Remove the skillet from the oven and let the frittata cool for 5 minutes. Cut into wedges and serve.
Notes
- Slice the potatoes thinly to ensure they cook evenly.
- Use fresh spinach for the best flavor.
- If you don’t have fingerling potatoes, any waxy potato works well.
- This frittata can be made ahead and stored in the fridge for up to 5 days.
- If you prefer a spicier version, add some red pepper flakes or hot sauce to the egg mixture.
Nutrition
- Serving Size: 1 wedge (1/6 of the frittata)
- Calories: 180
- Sugar: 3g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 187mg