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Easy frittata with potatoes, red peppers, and spinach on a plate.

Easy Frittata

This Easy Frittata with potatoes, red peppers, and spinach is a versatile, nutritious dish perfect for any meal of the day, packed with flavor and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1 cup cooked potatoes, diced leftover or freshly made work great
  • 1 cup red bell peppers, chopped
  • 1 cup fresh spinach
  • 0.5 cup onion, chopped
  • 0.5 cup shredded cheese optional for that cheesy goodness
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and sauté the onions and red bell peppers until softened, about 5 minutes.
  3. Add in the cooked diced potatoes and fresh spinach, cooking until the spinach wilts down.
  4. In a bowl, whisk together the eggs, seasoning with salt and pepper.
  5. Pour the egg mixture over the vegetable medley in your skillet.
  6. Let it cook on the stove until the edges begin to set, then sprinkle cheese on top if using.
  7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set.
  8. Once baked, let it cool slightly, slice, and serve warm.

Notes

For storage, allow any leftovers to cool completely before transferring to an airtight container. The frittata can be kept in the fridge for up to 4 days. If freezing, slice into portions, wrap each slice in plastic wrap, and place in a freezer bag for up to 3 months.