Description
Creamy Yukon Gold potatoes and zingy red peppers make this frittata a holiday brunch hit.
Perfect for a festive gathering or a cozy weekend morning.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lbs (340 g) Yukon Gold Potatoes
- 1 medium red bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 cups (473 ml) baby spinach
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 8 eggs
- 1/2 cup non-dairy milk
- 0-1 tsp sea salt
- 1/4 tsp ground black pepper
- Avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Salsa
- Hot sauce
- Cheese
Instructions
- Preheat oven to 425°F (204°C).
- 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 and cook for about 10 minutes, stirring occasionally, until potatoes are slightly tender.
- Uncover skillet, add garlic and spinach, and cook for about 1 minute more, stirring to combine, until spinach is wilted.
- Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt, and pepper.
- Pour egg mixture into the skillet.
- Transfer skillet to the oven and bake until the egg mixture is set, about 20 minutes. Shake skillet slightly to check if the egg is set.
- Serve with optional garnishes.
Notes
- For optimal texture, ensure potatoes are diced into roughly uniform 1/2-inch pieces.
- To add richness, sauté the onions until softened before adding the potatoes.
- Leftover frittata can be stored in the refrigerator for up to 4 days; reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Brunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 150