Hearty Potato Frittata
A delightful dish combining tender potatoes, fresh vegetables, and eggs for a versatile meal suitable for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 4 large large eggs
- 2 medium medium-sized potatoes, peeled and diced
- 1 cup bell peppers, diced (any color)
- 1 cup onion, chopped
- 1 cup spinach or kale, roughly chopped Can be substituted with other leafy greens.
- 1 cup cheese, grated (like cheddar or mozzarella) Use your preferred cheese.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh herbs (like parsley or chives), for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add the diced potatoes and cook for about 10 minutes or until they become tender, stirring occasionally.
- Add the chopped onion and bell peppers to the skillet. Sauté for another 5 minutes until the vegetables soften and start to caramelize.
- Stir in the spinach or kale and cook for about 2 minutes until wilted. Season with garlic powder, salt, and black pepper.
- In a bowl, whisk the eggs until well combined.
- Pour the eggs evenly over the vegetable mixture in the skillet, ensuring the eggs spread throughout.
- Cook on the stovetop for 2 to 3 minutes until the edges start to set.
- Sprinkle grated cheese over the top and transfer the skillet to the preheated oven.
- Bake for 15 to 20 minutes or until the egg is set and the top is slightly golden.
- Once cooked, remove from the oven and let it cool slightly before slicing and serving. Garnish with fresh herbs.
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Notes
To store leftovers, allow the frittata to cool completely before covering with plastic wrap or storing in an airtight container. It will keep in the refrigerator for 3 to 4 days. For longer storage, freeze slices tightly wrapped in plastic wrap for up to 3 months.