Fluffy Egg Frittata with Roasted Peppers and Potatoes
A colorful and hearty frittata with potatoes, red peppers, and spinach, perfect for breakfast, brunch, or a light meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
6 large eggs
1/4 cup milk
2 medium potatoes, peeled and diced
1 red bell pepper, diced
1 cup fresh spinach, chopped
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons olive oil
1/4 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 10-inch oven-safe skillet.
- Boil diced potatoes for 5–7 minutes until slightly tender; drain.
- Sauté onion and garlic in olive oil for 2–3 minutes. Add potatoes and bell pepper; cook 5 minutes. Season with salt, pepper, and paprika.
- Add spinach and stir 1–2 minutes until wilted.
- Whisk eggs and milk; pour over vegetables. Cook 5–6 minutes on stovetop until edges set.
- Transfer skillet to oven; bake 12–15 minutes until fully set.
- Let cool slightly before slicing; serve warm.
Notes
Can add other vegetables, swap potatoes for sweet potatoes, and omit cheese for dairy-free version.