Description
Enjoy a quick and delicious frittata packed with potatoes, red peppers, and spinach. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large eggs
- 1 cup diced potatoes
- 1/2 cup diced red peppers
- 1 cup fresh spinach
- 1/4 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Add diced potatoes and cook until tender, about 8 minutes.
- Stir in red peppers and spinach, cooking until spinach wilts.
- Whisk eggs in a bowl and season with salt and pepper.
- Pour eggs over the vegetables in the skillet, stirring gently.
- Sprinkle cheese on top and transfer the skillet to the oven.
- Bake for 10-12 minutes until eggs are set and cheese is melted.
- Remove from oven, let cool slightly, and serve.
Notes
- Use a non-stick skillet for easy removal.
- Customize with your favorite vegetables or herbs.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven-baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
Keywords: frittata recipe, easy frittata, potato spinach frittata, vegetarian breakfast