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Easy frittata recipe with potatoes, red peppers, and spinach for a healthy meal

Easy Frittata with Potatoes, Red Peppers, and Spinach

This easy-going frittata filled with colorful vegetables is perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup potatoes, diced
  • 1 cup red bell pepper, chopped
  • 1 cup fresh spinach Can substitute with kale or zucchini
  • 1/2 cup onion, chopped
  • 1/2 cup milk Can substitute with almond milk or any dairy-free alternative
  • Salt and pepper to taste
  • Olive oil for cooking
  • Grated cheese (optional) Feta cheese or any preferred type

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium skillet, drizzle some olive oil and sauté the chopped onions over medium heat until they turn translucent.
  3. Add the diced potatoes to the skillet; cook them, stirring occasionally, until they’re tender.
  4. Mix in the red bell pepper and fresh spinach. Sauté until the spinach wilts down.
  5. In a separate bowl, whisk together the eggs, milk, salt, and pepper until smooth.
  6. Pour the egg mixture over the sautéed vegetables in the skillet. Allow it to sit for a few minutes until the edges begin to set.
  7. If you love cheesy goodness, sprinkle some grated cheese on top.
  8. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are fully set and the top has a lovely golden hue.
  9. Let it cool slightly before slicing into wedges and serve warm.

Notes

This frittata is perfect on its own or can be enhanced with sides like a fresh salad or crusty bread. It’s best stored in an airtight container in the refrigerator for up to three days.