Spinach, Red Pepper & Potato Frittata
By garciamoss
Ingredients
- 12 eggs, beaten
- 1/2 pound spinach, chopped
- 2 russet potatoes, peeled and diced
- 1-2 red bell peppers, seeded, pitted and diced
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 tablespoons water
- 3 tablespoons olive oil (or vegetable oil), divided
- 1 tablespoon milk
- salt and pepper, to taste
Details
Adapted from 12tomatoes.com
Preparation
Step 1
Preheat oven to 400º F.
In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
During the last, 2-3 minutes, add garlic and spinach (until just wilted).
Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.
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