Go Back
Easy frittata with potatoes, red peppers, and spinach served on a plate

Easy Frittata

A vibrant and versatile frittata featuring potatoes, red peppers, and spinach, perfect for brunch, lunch, or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 1 cup potatoes, diced
  • 1 cup red bell pepper, chopped
  • 1 cup fresh spinach
  • 1/2 cup onion, chopped
  • 1/2 cup milk Can substitute with plant-based milk
  • to taste Salt and pepper
  • to taste Olive oil for cooking
  • to taste Grated cheese (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium skillet, heat a drizzle of olive oil over medium heat and sauté the onions until they become translucent.
  3. Add the diced potatoes to the skillet. Cook them until they’re tender, stirring occasionally.
  4. Introduce the red bell pepper and fresh spinach, continuing to cook until the spinach wilts down.
  5. In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  6. Pour the egg mixture over the sautéed vegetables in the skillet and let it sit for a few minutes until the edges start to set.
  7. If you’re feeling cheesy, sprinkle some grated cheese over the top.
  8. Bake in the oven for 15-20 minutes, or until the eggs are fully set and the top is slightly golden.
  9. Let it cool slightly, then slice and serve warm.

Notes

For a fluffier frittata, consider adding a splash of cream to the egg mixture. You can store leftovers in an airtight container in the refrigerator for about 3 to 4 days or freeze them tightly wrapped.