At a Glance
- Potato Type: Yellow
- Prep Method: Baked
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Kim Lee
This festive frittata with creamy yellow potatoes and zingy red pepper is soon to be the hit of brunch.
Ingredients
- 1 Tbsp olive oil
- 2 Side Delights Yellow potatoes (3/4 lbs or so), chopped into small cubes (it is not necessary to peel the potatoes)
- 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
- Preheat oven to 425 °F.
- 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.
- Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt, and pepper.
- Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake the skillet slightly for a visual, to make sure the egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.
Variations
If you don’t have a cover for the skillet, just use the bottom of another skillet.
Calories: 180 Fat: 9g Cholesterol: 250mg Sodium: 520mg Vitamin C: 20% Carbohydrates: 15g Fiber: 2g Protein: 11g Potassium: 420mg
