A lot of people tend to forget about eggs when they’re thinking of cooking something other than breakfast, but we love them at any time of day; a frittata is a great choice in the morning, but is equally filling and tasty for lunch or dinner. Depending on your diet and tastes, you could use egg whites and omit the potatoes, or you could add goat cheese or feta to give it a little more creaminess and extra flavor, it’s up to you! This one-skillet meal is healthy and delicious, and the super speedy cleanup is just one of its many perks!
Veggie-Packed Frittata
Serves 6
Ingredients
- 12 eggs, beaten
- 1/2 pound spinach, chopped
- 2 russet potatoes, peeled and diced
- 1-2 red bell peppers, seeded, pitted and diced
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 tablespoons water
- 3 tablespoons olive oil (or vegetable oil), divided
- 1 tablespoon milk
- salt and pepper, to taste
Directions
- Preheat oven to 400º F.
- In an ovenproof skillet, heat 2 tablespoons olive oil and saute your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
- Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
- Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and saute until tender. 5-7 minutes.
- During the last, 2-3 minutes, add garlic and spinach (until just wilted).
- Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
- In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
- Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
- Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.
Recipe adapted from Real Simple