Easy Frittata with Potatoes, Red Peppers, and Spinach

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Delicious easy frittata with potatoes, red peppers, and spinach on a plate
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I love a good frittata. This Easy Frittata with Potatoes, Red Peppers, and Spinach is simple, filling, and great any time of day. I teach it to busy cooks and to anyone who likes one-pan meals.

Your Ingredients List

  • 4 large eggs
  • 1 cup diced potatoes
  • 1 cup diced red bell peppers
  • 1 cup fresh spinach, chopped
  • 1/2 cup milk
  • 1/2 cup shredded cheese (optional)
  • Salt and pepper to taste
  • Olive oil for cooking

My Go-To Equipment

I like a good, oven-safe skillet and a simple whisk. I also use a heat-safe spatula and a medium bowl. For a reminder of a similar tool in a rice dish I make, I often reach for the same skillet I used for black beans and rice with sausage.

The Simple Steps to Follow

  • Preheat the oven to 375°F (190°C).
  • Heat olive oil in a skillet over medium heat.
  • Add diced potatoes and cook until tender.
  • Add red bell peppers and cook a few minutes.
  • Add spinach and cook until it wilts.
  • Whisk eggs, milk, salt, and pepper in a bowl.
  • Pour the egg mix over the vegetables in the skillet.
  • Cook on the stove until the edges start to set.
  • Sprinkle cheese on top if you use it.
  • Transfer the skillet to the oven and bake 15 to 20 minutes until the center sets.
  • Let the frittata cool a little before slicing and serving.

Easy Frittata with Potatoes, Red Peppers, and Spinach

Healthy Twists on a Classic

I like to add herbs or swap milk for a plant milk to cut calories. For another green-packed idea that pairs well, try a light pizza side such as Greek white pizza with spinach and roasted garlic.

Serving Suggestions From My Table

I serve this frittata with a crisp salad or warm toast. A spoon of plain yogurt or a drizzle of hot sauce brings it to life.

Getting It Just Right

Use medium heat so the potatoes cook through without burning. If the top browns too fast, lower the oven rack or tent with foil. Let it rest five minutes so slices hold their shape.

How to Store Leftovers

Cool the slices, then store them in an airtight container in the fridge for up to three days. Reheat in a low oven or in a skillet until warm.

Enjoy Every Moment

I love how this dish fills the kitchen with warm smells. Make it on a quiet morning or for friends. It always brings a smile.

A Few Common Questions

Can I make the Easy Frittata with Potatoes, Red Peppers, and Spinach ahead of time?

I get asked if you can make the Easy Frittata with Potatoes, Red Peppers, and Spinach ahead. Yes, you can make it the night before and warm slices gently the next day.

Can I swap ingredients in the Easy Frittata with Potatoes, Red Peppers, and Spinach?

People ask if I can swap ingredients in the Easy Frittata with Potatoes, Red Peppers, and Spinach. You can swap potatoes for sweet potatoes or add herbs, and you can skip the cheese for a lighter version.

What is the best pan for the Easy Frittata with Potatoes, Red Peppers, and Spinach?

Some want to know the best pan for the Easy Frittata with Potatoes, Red Peppers, and Spinach. I use an oven-safe skillet, about 10 inches, so the eggs cook evenly and the pan goes straight to the oven.

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easy frittata with potatoes red peppers and spin 2026 02 09 133651 1 Easy Frittata with Potatoes, Red Peppers, and Spinach

Easy Frittata with Potatoes, Red Peppers, and Spinach

  • Author: sarah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A simple, filling frittata perfect for any time of day, made with potatoes, red peppers, and spinach.

Ingredients

Scale
  • 4 large eggs
  • 1 cup diced potatoes
  • 1 cup diced red bell peppers
  • 1 cup fresh spinach, chopped
  • 1/2 cup milk
  • 1/2 cup shredded cheese (optional)
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Add diced potatoes and cook until tender.
  4. Add red bell peppers and cook for a few minutes.
  5. Add spinach and cook until it wilts.
  6. Whisk eggs, milk, salt, and pepper in a bowl.
  7. Pour the egg mixture over the vegetables in the skillet.
  8. Cook on the stove until the edges start to set.
  9. Sprinkle cheese on top if using.
  10. Transfer the skillet to the oven and bake for 15 to 20 minutes until the center sets.
  11. Let the frittata cool a little before slicing and serving.

Notes

Use medium heat for cooking to prevent burning. Cool and store leftovers in an airtight container in the fridge for up to three days.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 200mg

Keywords: frittata, easy recipe, vegetarian, one-pan meal, breakfast

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