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

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

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.

No additional tips available.

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

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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.

Potato-Pepper-Spinach Frittata

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