Wholesome frittata with tender potatoes, sweet red peppers, and fresh spinach
Ingredients
Scale
1 pound Yukon gold potatoes, 1 red bell pepper, 2 cups fresh spinach, 6 large eggs, 1/4 cup milk or cream, 1/2 cup shredded cheese (optional), 1 small onion, 2 cloves garlic, 2 tbsp olive oil or butter, 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp nutmeg (optional)
Instructions
1. Boil potatoes until tender. 2. Sauté onion and garlic, add peppers until soft. 3. Add potatoes and seasonings, then spinach. 4. Whisk eggs with milk, fold in cheese, pour over vegetables. 5. Cook 4–5 min until edges set. 6. Bake at 375°F for 12–15 min until firm. 7. Rest 5 min before slicing.