Description
This Hearty Potato & Veggie Frittata is a delightful combination of tender potatoes, vibrant red peppers, and fresh spinach, all nestled in a fluffy egg base. Perfect for any meal of the day, it’s both satisfying and versatile!
Ingredients
Scale
- 1 medium-sized Yukon Gold potato, diced into half-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, cored and diced
- 2 cloves garlic, minced
- 4–5 ounces fresh spinach
- 8 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare Your Potatoes: Place diced potato in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 5-7 minutes. Drain and set aside to cool slightly.
- Sauté the Vegetables: Heat olive oil in a 9 or 10-inch oven-safe skillet over medium heat. Add diced onion and red bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Wilt the Spinach: Add fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove the pan from heat.
- Assemble the Egg Mixture: In a large bowl, whisk together eggs, milk or cream, salt, black pepper, and grated Parmesan cheese until combined.
- Combine in the Pan: Scatter pre-cooked potatoes over the sautéed vegetables in the skillet. Pour the egg mixture evenly over the potatoes and vegetables.
- Initial Stovetop Cook: Place the skillet back on medium-low heat and cook undisturbed for about 5-7 minutes until the edges start to set.
- Finish in the Oven: Preheat your oven broiler to high or the oven to 375°F (190°C). Transfer the skillet to the oven. If using the broiler, cook for 3-5 minutes until the top is golden. If baking, cook for 10-15 minutes until the center is set.
- Rest and Serve: Remove the frittata from the oven and let it rest for about 5 minutes. Run a knife around the edge to loosen, then slice into wedges and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg
Keywords: Choose waxy or all-purpose potatoes for best texture. Ensure to pre-cook vegetables to avoid a watery frittata. Experiment with different cheeses and herbs for added flavor.