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
- 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 for a few minutes.
- Add spinach and cook until it wilts.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Pour the egg mixture over the vegetables in the skillet.
- Cook on the stove until the edges start to set.
- Sprinkle cheese on top if using.
- Transfer the skillet to the oven and bake for 15 to 20 minutes until the center sets.
- 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