Spinach, Red Pepper & Potato Frittata

Spinach, Red Pepper & Potato Frittata

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  • Prep Time


  • Total Time


  • Servings



  • 12

    eggs, beaten

  • ½

    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


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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