Potato and Spinach Frittata with Red Onion and Turmeric Recipe
A delicious and hearty frittata featuring tender fingerling potatoes, vibrant red pepper, spinach, and seasoned with turmeric and garlic. This easy stovetop-to-oven recipe is perfect for breakfast, brunch, or a light dinner, combining wholesome ingredients with simple preparation for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 3/4 teaspoon ground turmeric
- Freshly ground black pepper to taste
Vegetables and Aromatics
- 8 ounces fingerling potatoes, diced
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 1 medium red pepper, diced
- 1 scallion, thinly sliced
- 1 cup baby spinach
Cooking Fat
- 2 1/2 tablespoons olive oil
Instructions
- Prepare the potatoes: Heat 1 1/2 tablespoons of olive oil over medium heat in an oven-safe skillet. Add the diced fingerling potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 8-10 minutes.
- Sauté the aromatics: Add the diced red onions, minced garlic, and diced red pepper to the skillet with the potatoes. Continue to cook until the onions are translucent and the peppers are slightly softened, about 4-5 minutes.
- Add spinach and scallions: Stir in the baby spinach and sliced scallion, cooking until the spinach wilts, about 1-2 minutes. Season with freshly ground black pepper to taste.
- Mix eggs and seasoning: In a large bowl, whisk together the 6 eggs, 1/4 cup milk, and ground turmeric until fully combined.
- Combine egg mixture with vegetables: Pour the egg mixture evenly over the vegetable mixture in the skillet. Cook without stirring for 4-5 minutes over medium-low heat until the edges begin to set.
- Finish cooking the frittata: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top. Alternatively, cover the skillet and finish cooking on the stovetop over low heat if an oven is unavailable.
- Serve: Remove from oven and let cool slightly. Slice and serve warm or at room temperature.
Notes
- Use an oven-safe skillet like cast iron for stovetop-to-oven cooking.
- Fingerling potatoes work well for texture, but Yukon Gold or red potatoes can be used as substitutes.
- Adjust the amount of turmeric to your taste; it adds warmth and color without overpowering the dish.
- The frittata can be stored in the refrigerator for up to 3 days and reheated gently.
- To keep it vegetarian, ensure that the cheese or dairy products used are vegetarian-friendly if added as an optional ingredient.
Keywords: frittata, breakfast, fingerling potatoes, spinach, red pepper, eggs, turmeric, healthy brunch
