Description
This savory frittata combines tender potatoes, sweet red peppers, and fresh spinach, all baked to perfection with a hint of turmeric for added flavor. It’s an easy-to-make, wholesome dish perfect for breakfast, brunch, or any meal of the day, offering a hearty and nutritious option that’s versatile and satisfying.
Ingredients
Units
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup (60ml) milk
Vegetables and Aromatics
- 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 oven: Set your oven to 400°F (200°C) to prepare for baking the frittata.
- Whisk eggs and milk: In a small bowl, whisk together the eggs and milk until well combined. Set aside.
- Cook onions and garlic: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add turmeric and stir to dissolve. Add diced onions and cook for approximately 2 minutes until soft. Then, add minced garlic and cook for an additional 30 seconds.
- Cook potatoes and vegetables: Add thinly sliced potatoes, salt, and cook, stirring occasionally, for about 5-6 minutes until some slices start to brown. Incorporate red peppers and cook for 2 minutes until they soften. Then add scallions and spinach, cooking until the spinach begins to wilt, about 1-2 minutes.
- Pour egg mixture: Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables, allowing it to set on the bottom, approximately 2-3 minutes.
- Bake the frittata: Transfer the skillet to the preheated oven and bake for 8-9 minutes until the center is just set and a toothpick inserted into the middle comes out clean.
- Serve: Remove from oven, let cool for 5 minutes. Slice into wedges, season with additional salt and pepper if desired, and serve warm or chilled.
Notes
- Ensure the skillet is oven-safe to avoid accidents during baking.
- Thins slices of fingerling potatoes help them cook evenly and quickly.
- You can substitute spinach for other greens like kale or Swiss chard.
- Add cheese like feta or cheddar for extra flavor.
- Leftovers can be stored refrigerated for up to 5 days and reheated briefly in the microwave.
Nutrition
- Serving Size: 1 wedge (about 1/6 of the frittata)
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
