Description
A hearty and flavorful frittata packed with tender potatoes, sweet red peppers, and fresh spinach. Perfect for breakfast, brunch, or a light dinner, this one-pan dish is both satisfying and easy to prepare.
Ingredients
- 6 large eggs
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1/2 small onion, finely chopped
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tablespoons olive oil
- 1/4 cup milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden.
- Add the chopped onion and red bell pepper to the skillet. Cook for 3–4 minutes until softened.
- Stir in the spinach and cook until wilted, about 1–2 minutes.
- In a bowl, whisk together the eggs, milk, salt, and black pepper.
- Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle shredded cheese on top.
- Cook on the stovetop for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is fully set.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- You can substitute sweet potatoes for regular potatoes for a slightly sweeter flavor.
- Feta or goat cheese can be used instead of mozzarella for a tangier taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This frittata can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 285 mg
