Description
This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of the holiday brunch.
Ingredients
Scale
- 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
Garnishes:
- Avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Salsa
- Hot sauce
- Cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- 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.
- Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
- 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.
Notes
If you don’t have a cover for skillet, just use the bottom of another skillet- that’s what I did.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Main