Red Pepper, Potato & Spinach Frittata

Frittata with red peppers & spinach

Red Pepper, Spinach & Potato Frittata 

I have this thing about eggs. And by “this thing” I mean I’m not very good at cooking them. Sad, but true. So I was a little skeptical when I set out to attempt a frittata which includes eight–count them–eight whole eggs. Still, I was determined and it couldn’t have been any easier or tastier! Plus, who doesn’t love a one pot, er, skillet meal? I’ve made this recipe both with a potato and without and it was awesome both times. I also added a bag of raw spinach as a great way to sneak in some healthy and colorful greens. The secret to that golden color on top? When it’s done cooking, place the skillet under your broiler for about two minutes. Voila!

The frittata is hearty enough to serve as dinner (yes, even for the person in your life who claims he or she doesn’t like breakfast for dinner….don’t listen to them and just make it, they’ll love it). It also makes filling leftovers for lunch and is super easy to whip up for a crowd for brunch.

My favorite way to eat it: Served alongside a big pile of mashed avocado or guac!

Red Pepper, Potato & Spinach Frittata 

Serves 4

Ingredients

Olive oil

1/2 medium onion, chopped

1 red bell pepper, stems, ribs, and seeds removed, sliced into very thin strips

1 russet potato, peeled and cut into thin round slices

Salt & pepper

1 bag baby spinach

8 large eggs

1 Tbsp Sriracha (optional)

Preparation

Preheat oven to 400. Heat some olive oil in cast iron skillet over medium-high heat. Add onion and bell pepper, and cook, stirring occasionally, until peppers soften, about 3 minutes. Add spinach. Saute until wilted. Remove onion, pepper, and spinach to a bowl and set aside.

Add a little more olive oil to skillet. Add potatoes and season well with salt and pepper. Cook until potatoes are lightly browed, about 10 minutes. Transfer potatoes to bowl with onion mixture and toss to combine. Return mixture to skillet, flatten so it’s evenly spread across the bottom.

In a bowl, beat eggs and season with some salt and pepper. Add Sriracha and beat to combine. Pour eggs over potato mixture, tilting skillet to distribute evenly. Bake in oven about 15 to 20 minutes until set. When finished cooking, remove skillet from oven. Move the top rack to the highest location and turn on the broiler. Place skillet under broiler for about 2 minutes until the top turns golden brown. Cut into wedges and serve.

 

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