Description
A simple and delicious frittata packed with potatoes, red peppers, and spinach. Perfect for breakfast, brunch, or a quick meal.
Ingredients
Scale
- 6 large eggs
- 1 medium potato, diced
- 1/2 red bell pepper, chopped
- 1 cup fresh spinach, chopped
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Add diced potatoes and cook until tender, about 8 minutes.
- Add red bell pepper and cook for 2 minutes.
- Stir in spinach and cook until wilted.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Pour egg mixture over the vegetables in the skillet.
- Sprinkle cheese on top if using.
- Cook on the stovetop for 3 minutes.
- Transfer skillet to the oven and bake for 12-15 minutes until eggs are set.
- Let cool slightly before slicing.
Notes
- Use any cheese you prefer.
- Add cooked bacon or sausage for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 280mg
Keywords: frittata, eggs, potatoes, red peppers, spinach, breakfast, brunch