Easy Frittata with Potatoes, Red Peppers, and Spinach

introduction

This easy frittata mixes eggs with potatoes, red peppers, and spinach for a quick, tasty meal. If you like simple egg dishes, try a different comfort recipe like chicken parmesan with alfredo sauce recipe for another hearty option.

why make this recipe

This frittata is fast, uses few ingredients, and tastes fresh. You can use leftovers like cooked potatoes. It works for breakfast, lunch, or a light dinner. It is healthy and fills you up.

how to make Easy Frittata with Potatoes, Red Peppers, and Spinach

1. Preheat the oven to 350°F (175°C).
2. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat. Sauté 1/2 chopped onion and 1 chopped red bell pepper until soft.
3. Add 1 cup cooked diced potatoes and 1 cup chopped fresh spinach. Stir to combine and warm through.
4. In a bowl, whisk 4 large eggs with salt and pepper to taste.
5. Pour the egg mix over the vegetables in the skillet. Spread evenly.
6. Cook a few minutes until the edges begin to set. Sprinkle 1/2 cup shredded cheese on top if you like.
7. Transfer the skillet to the oven and bake about 10–15 minutes until the frittata is firm and lightly golden.
8. Slice and serve warm.

Ingredients :

• 4 large eggs
• 1 cup cooked potatoes, diced
• 1 red bell pepper, chopped
• 1 cup fresh spinach, chopped
• 1/2 onion, chopped
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion and red bell pepper until softened.
3. Add the cooked potatoes and spinach, and stir to combine.
4. In a bowl, whisk together the eggs, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook for a few minutes until the edges begin to set, then sprinkle cheese on top if desired.
7. Transfer the skillet to the oven and bake for about 10-15 minutes or until the frittata is firm and lightly golden.
8. Slice and serve warm.

how to serve Easy Frittata with Potatoes, Red Peppers, and Spinach

Serve hot or warm. Cut into wedges and place on plates. Add a side salad, toast, or fresh fruit. It also works cold for a quick packed lunch.

how to store Easy Frittata with Potatoes, Red Peppers, and Spinach

Let cool, then wrap or put in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven or microwave until warm. You can freeze slices in a freezer-safe container for up to 1 month; thaw in the fridge before reheating.

tips to make Easy Frittata with Potatoes, Red Peppers, and Spinach

• Use an oven-safe skillet so you can move from stove to oven.
• Dice potatoes small so they warm through quickly.
• Squeeze out excess water from spinach to avoid a watery frittata.
• Beat eggs well for a light texture.
• Let the frittata rest a few minutes before slicing to keep it firm.

variation (if any)

• Add cooked bacon, ham, or sausage for more protein.
• Swap spinach for kale or arugula.
• Use different cheese like feta, goat cheese, or cheddar.
• Add herbs (parsley, chives, or basil) for fresh flavor.

FAQs

Q: Can I make this without an oven?
A: Yes. Cook on low heat with a lid until the eggs set, or flip carefully to cook the top.

Q: Can I use raw potatoes?
A: You can, but slice or dice them thin and cook first until soft before adding eggs.

Q: How many does this serve?
A: This recipe serves about 2–3 people as a main dish or 4 as a side.

Q: Can I add milk or cream to the eggs?
A: A splash of milk or cream is fine for a creamier texture, but it is optional.

Easy Frittata with Potatoes, Red Peppers, and Spinach

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A quick and tasty frittata made with eggs, potatoes, red peppers, and spinach, perfect for breakfast, lunch, or a light dinner.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 1 cup cooked potatoes, diced
• 1 red bell pepper, chopped
• 1 cup fresh spinach, chopped
• 1/2 onion, chopped
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion and red bell pepper until softened.
3. Add the cooked potatoes and spinach, and stir to combine.
4. In a bowl, whisk together the eggs, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook for a few minutes until the edges begin to set, then sprinkle cheese on top if desired.
7. Transfer the skillet to the oven and bake for about 10-15 minutes or until the frittata is firm and lightly golden.
8. Slice and serve warm.

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Notes

Use an oven-safe skillet for easy transition from stove to oven. Dice potatoes small for quicker heating.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 370mg