Go Back
–+ servings

Easy Frittata with Potatoes, Red Peppers, and Spinach

This delicious frittata combines potatoes, red peppers, and spinach into a comforting dish that's perfect for breakfast, brunch, or a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup potatoes, diced Make sure to dice small for quicker cooking
  • 1 cup red bell peppers, diced
  • 2 cups fresh spinach Can substitute with thawed frozen spinach
  • 1/2 cup onion, chopped
  • to taste Salt and pepper
  • for cooking drizzle Olive oil
  • optional Grated cheese Cheddar, feta or mozzarella are good options

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat a generous drizzle of olive oil in a skillet over medium heat.
  3. Toss in the chopped onions and diced potatoes, and sauté until the potatoes are tender for about 5-7 minutes.
  4. Stir in the red bell peppers and let them cook for another 2-3 minutes.
  5. Add the fresh spinach, stirring until it wilts down.
  6. Beat the eggs in a bowl with salt and pepper and pour the mixture over the sautéed vegetables.
  7. Let it cook on the stovetop for 2-3 minutes until the edges start to set.
  8. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set in the center and edges are lightly browned.
  9. Optional: Sprinkle some grated cheese on top before serving.
  10. Slice and enjoy hot or warm.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 5gSodium: 400mgFiber: 2gSugar: 2g

Notes

Best served warm with a light salad, crusty whole-grain bread, or topped with sour cream and fresh herbs.

Tried this recipe?

Let us know how it was!