Preheat your oven to 375°F (190°C).

In a medium skillet, heat a drizzle of olive oil over medium heat.

Add the diced potatoes and cook until they're tender and lightly golden, about 10 minutes.

Toss in the chopped red pepper and cook for a few more minutes until soft.

Stir in the fresh spinach and cook just until wilted, which takes a minute or two.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Pour the egg mixture over the vegetables in the skillet, making sure it’s evenly distributed.

Let it cook on the stovetop for a few minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the eggs are fully set and slightly golden on top.

Allow to cool for a few minutes before slicing and serving.