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Festive Potato Frittata

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Potato Type: Yellow
Prep Method: Baked

Dish

Breakfast/Brunch

Serving

Serves 6

Ingredients

  • 1 Tbsp olive oil
  • 2 yellow potatoes (3/4 lbs or so), chopped into small cubes (it is not necessary to peel potato)
  • 1 medium red bell pepper, ribbed, seeded and chopped
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 8 eggs
  • ½ cup milk or dairy free milk
  • ½-1 tsp sea salt, depending on taste preference
  • ½ tsp ground black pepper or to taste
+

Garnishes

  • Avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Salsa
  • Hot Sauce
  • Cheese

Preparation

  1. Preheat oven to 425 °F.
  2. In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
  3. Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
  4. Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.

Notes

If you don’t have a cover for the skillet, just use the bottom of another skillet.

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Nutrition Facts Per Serving

Calories

180

Fat

9g

Sodium

520mg

Cholesterol

250g

Vitamin C

20mg

Carbohydrates

15g

Fiber

2g

Protein

11g

Potassium

420mg

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