Frittata with Potatoes, Red Peppers, and Spinach

I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal.
When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly. I've also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.

prep time

15 min.

cook time

25 min.

serving

4 servings

Tags : Breakfast Lunch Dinner Desert

instructions

step 1

Preheat oven to 400F

step 2

In a small bowl, whisk eggs and milk together Set aside.

step 3

Cook the onions and garlic

step 4

Cook the potatoes and other vegetables

step 5

Pour egg mixture into the skillet

step 6

Place skillet in the oven and bake for 8 to 9 minutes, until the center is set

ingredients

6 large eggs

1/4 cup (60ml) milk

2 1/2 tablespoon olive oil

3/4 teaspoon ground turmeric

1/2 cup diced red onions

2 cloves garlic, minced

8 ounces (225g) fingerling potatoes, thinly sliced down their length

1 medium red pepper, seeded and diced

1 scallion, thinly sliced

1 cup baby spinach