Festive Potato Frittata
Recipe Type: Breakfast, Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 slices or servings
This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.
  • 1 tablespoon olive oil
  • 2 Yukon Gold Potatoes (3/4 pound or so), chopped into small cubes (it is not necessary to peel potato)
  • 1 medium red bell pepper, ribbed, seeded and chopped
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 8 eggs
  • ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
  • ½-1 teaspoon sea salt, depending on taste preference
  • ½ teaspoon ground black pepper or to taste
  • Avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Salsa
  • Hot sauce
  • Cheese
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
  3. Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
  4. Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.
If you don't have a cover for skillet, just use the bottom of another skillet- that's what I did.
Recipe by Honest Cooking at https://honestcooking.com/festive-potato-frittata/