Frittata with Potatoes, Red Peppers, and Spinach Recipe
- Large eggs: 6 eggs
- Milk: 1/4 cup
- Olive oil: 2 1/2 tablespoons
- Ground turmeric: 3/4 teaspoon
- Diced red onions: 1/2 cup
- Garlic: 2 cloves
- Fingerling potatoes: 8 ounces
- Medium red pepper: 1
- Scallion: 1
- Baby spinach: 1 cup
- Freshly ground black pepper: to taste
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, milk, and turmeric. Add black pepper to taste.
- Heat olive oil in an oven-safe skillet over medium heat. Sauté diced red onions and minced garlic for 2-3 minutes.
- Add thinly sliced fingerling potatoes to the skillet and cook for 8-10 minutes until tender and lightly browned.
- Stir in diced red pepper and cook for another 2-3 minutes. Then add baby spinach and scallion, cooking until the spinach wilts.
- Pour the egg mixture over the sautéed vegetables, distributing evenly. Cook undisturbed for 2-3 minutes.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until puffed and golden brown.
- Remove from the oven, let cool for a few minutes, slice, and serve warm or at room temperature.
