A hearty and colorful frittata made with tender potatoes, sweet red peppers, fresh spinach, and fluffy baked eggs, perfect for breakfast, brunch, or light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
8 large eggs
1/4 cup whole milk
1 1/2 cups thinly sliced Yukon Gold potatoes
1 cup diced red bell pepper
2 cups fresh spinach
1/2 cup diced onion
2 tablespoons olive oil
1/2 cup shredded cheddar cheese (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
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Preheat oven to 375°F.
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Heat olive oil in an oven-safe skillet and cook sliced potatoes until tender and lightly browned.
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Add onion and cook until translucent.
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Stir in red pepper and cook until slightly softened.
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Add spinach and cook until wilted.
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Whisk eggs, milk, salt, and pepper in a bowl.
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Pour egg mixture over vegetables and sprinkle with cheese.
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Cook on low heat for 2 minutes, then transfer to oven.
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Bake 12 to 15 minutes until center is just set.
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Rest 5 to 10 minutes before slicing and serving.