Name: Frittata with Potatoes, Red Peppers, and Spinach Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 8 large eggs; ½ cup milk (dairy or nondairy); 2 tablespoons olive oil; ½ teaspoon ground turmeric; 1 medium red onion, sliced; 2 cloves garlic, minced; 2 cups fingerling potatoes, thinly sliced; 1 red bell pepper, sliced; 2 scallions, chopped; 2 cups baby spinach; Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

A complete meal in one dish
Great for using up extra vegetables
High in protein and packed with nutrients
Perfect make-ahead option for busy mornings
Delicious hot, warm, or even cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs
Milk
Olive oil
Ground turmeric
Red onions
Garlic
Fingerling potatoes
Red pepper
Scallion
Baby spinach
Salt and freshly ground black pepper

Directions

Preheat oven to 400°F (200°C). In a small bowl, whisk together the eggs and milk; set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Stir in turmeric until dissolved. Add onions and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds.
Add the potatoes with a pinch of salt. Cook, stirring occasionally, until slices begin to brown, 5–6 minutes. Stir in red pepper and cook for 2 minutes more. Add scallions and spinach, cooking until wilted.
Pour the egg mixture into the skillet. Reduce heat to medium-low and cook until eggs start to set at the bottom, 2–3 minutes.
Transfer the skillet to the oven. Bake for 8–9 minutes, until the center is set. Remove from oven and let cool for 5 minutes. Cut into wedges, season with more salt and pepper if desired, and serve.

Servings and timing

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Cheese lover’s version: Add shredded cheddar, mozzarella, or feta before baking.
Extra veggies: Include mushrooms, zucchini, or asparagus.
Protein boost: Stir in cooked bacon, sausage, or smoked salmon.
Herbs: Fresh parsley, basil, or dill add a bright finish.
Dairy-free: Swap milk for almond, oat, or soy milk.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave for 30–45 seconds, or enjoy them chilled straight from the fridge.

FAQs

Can I make this frittata ahead of time?

Yes, it keeps well in the fridge for up to 5 days, making it perfect for meal prep.

Can I use different potatoes?

Yes, Yukon Gold, red potatoes, or even sweet potatoes work well.

Do I need an oven-safe skillet?

Yes, since the frittata finishes in the oven, use a cast iron or stainless steel pan. If you don’t have one, transfer the mixture to a baking dish before baking.

Can I add cheese?

Absolutely! Feta, cheddar, or mozzarella make great additions.

What can I substitute for spinach?

Kale, arugula, or Swiss chard are excellent alternatives.

How do I know when the frittata is done?

The center should be set and not jiggle when you gently shake the pan.

Can I freeze frittata slices?

Yes, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

Can I serve this cold?

Yes, frittata tastes great cold, at room temperature, or warmed up.

Can I double the recipe?

Yes, bake in a 9×13-inch dish at the same temperature for about 20–25 minutes.

Conclusion

This frittata with potatoes, red peppers, and spinach is a versatile, nourishing dish that works for any meal of the day. With its vibrant veggies, satisfying texture, and simple preparation, it’s an easy recipe to add to your weekly rotation. Enjoy it warm out of the oven, chilled for lunch, or reheated as a quick grab-and-go breakfast.