Ingredients for - Frittata with Potatoes, Red Peppers, and Spinach
How to cook deliciously - Frittata with Potatoes, Red Peppers, and Spinach
1. Stage
Preheat oven to 400°F
2. Stage
In a small bowl, whisk eggs and milk together Set aside.
3. Stage
Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil. Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.
4. Stage
Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes. Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.
5. Stage
Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
6. Stage
Place skillet in the oven and bake for 8 to 9 minutes, until the center is set Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired. Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.
