Healthy and filling weeknight frittata with potatoes, onions, peppers, spinach and ground turmeric.
Have you ever made a frittata with potatoes?
I love slicing up small fingerling potatoes and then sautéing them with onions, peppers, spinach, and scallions. Pour in some eggs and you have an easy, flavorful meal.
When preparing the potatoes, slice them lengthwise. This will accentuate their shape and add strength to the frittata. Be sure to slice them thinly to ensure they cook evenly.
I also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the spice section of well-stocked grocery stores, which is a great way to sample the spice without buying a whole jar.
To ensure the turmeric flavor and color is evenly distributed, add it to the pan while heating the oil and let it simmer in the oil for a few seconds before cooking the rest of the recipe.
By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color will slowly fade. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want to stain, keep it away while you prepare this dish.
Frittata with potatoes, peppers and spinach
ingredients
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6 big eggs
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1/4 cup (60ml) milk
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2 1/2 tablespoon olive oil
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3/4 teaspoon ground turmeric
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1/2 Cup rolled Red onions
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2 cloves garlicchopped
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8 ounces (225G) small potatoesthinly sliced their length
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1 Middle red peppercored and diced
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1 spring onionthinly sliced
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1 Cup baby spinach
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Fresh ground black pepper
method
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Preheat oven to 400°F
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In a small bowl, whisk eggs and milk
Put aside.
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Cooking onions and garlic:
Heat olive oil in a 10-inch ovenproof skillet or skillet over medium-high heat. Add the turmeric and stir to dissolve the turmeric in the oil.
Add the diced onions and cook, stirring occasionally, until softened, about 2 minutes. Add chopped garlic and stir for 30 seconds.
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Cook potatoes and other vegetables:
Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices are beginning to brown, 5 to 6 minutes.
Add the red peppers and cook until softened, about 2 minutes. Add the spring onions and spinach leaves and cook, stirring occasionally, until the leaves wilt.
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Pour the egg mixture into the pan
and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
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Place pan in oven and bake until center is set, 8 to 9 minutes
Remove skillet from oven with oven mitts. Allow frittata to cool for 5 minutes before serving. Cut into wedges and season with more salt and a little ground pepper, if you like.
Frittata keeps refrigerated for 5 days. Leftovers can be eaten chilled or warmed up briefly in the microwave.
| nutritional information (per serving) | |
|---|---|
| 179 | calories |
| 11g | Fat |
| 13g | carbohydrates |
| 8g | protein |
