Description
A simple yet delicious frittata made with large eggs, crispy potatoes, vibrant red bell peppers, and fresh spinach, perfect for breakfast or lunch.
Ingredients
- 4 large eggs
- 1 cup of diced potatoes
- 1 cup of diced red bell pepper
- 1 cup of fresh spinach
- 1/2 cup of milk
- 1/2 cup of shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Optional: herbs like parsley or chives for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add the diced potatoes. Cook until they are tender, about 5-7 minutes.
- Add the diced red bell pepper and spinach to the skillet, sautéing until the spinach is wilted.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet, then sprinkle the cheese on top.
- Cook for about 2-3 minutes on the stovetop until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
- Allow to cool slightly, then slice and serve warm.
Notes
Garnish with freshly chopped herbs for added flavor and color. This dish is perfect for meal prep and can be stored in the fridge for up to four days.
