Potato-Pepper-Spinach Frittata Recipe

Name: Potato-Pepper-Spinach Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil; 10 oz. baby Yukon gold potatoes, quartered; 10 oz. peppers, such as Cubanelle and Hungarian wax peppers, and poblano and jalapeno chiles; 1 large sweet onion, cubed; 1 tsp. minced garlic; 1 bunch spinach, rinsed, trimmed and chopped; 6 large eggs; Salt and freshly ground black pepper to taste; 4 oz. Monterey Jack cheese, grated; Pepper slices for garnish, optional

Servings: persons

1
Heat the oil in a large ovenproof or cast-iron skillet over medium-high heat.
2
Add the potatoes, and saute until they begin to brown, for about 10 minutes.
3
Add the peppers, onion and garlic, and saute for about 7 minutes more, or until the peppers wilt and the onion softens.
4
Add the spinach, reduce the heat to medium-low and cover the skillet.
5
Cook for about 3 minutes, or until the spinach wilts.
6
Beat the eggs well, seasoning with salt and pepper.
7
Stir in shredded cheese.
8
Preheat the broiler.
9
Uncover the skillet, and stir potato mixture.
10
Pour in the eggs, increase the heat to medium-high, tilt the pan and lift the mixture to allow uncooked eggs to run underneath.
11
Stir, and continue cooking for about 5 minutes more.
12
Broil the frittata for about 1 minute, or until the top browns.
13
Garnish with pepper slices, if desired, and serve at once.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbs. olive oil, 10 oz. baby Yukon gold potatoes, quartered, 10 oz. peppers, such as Cubanelle and Hungarian wax peppers, and poblano and jalapeno chiles, 1 large sweet onion, cubed, and more.

Yes, Potato-Pepper-Spinach Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato-Pepper-Spinach Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions