Frittata with Potatoes, Red Peppers, and Spinach
Ingredients
- 6 large eggs
- 60 ml milk
- 2 1/2 tablespoons olive oil
- 3/4 teaspoon ground turmeric
- 1/2 cup red onions
- 2 cloves garlic
- 225 g fingerling potatoes
- 1 mediumpepper red pepper
- 1 scallion scallion
- 1 cup baby spinach
- ground black pepper
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Instructions
- Set aside.
- Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.,Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.
- Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.,Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.
- and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
- Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.,Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original