Healthy Egg Frittata with Potatoes, Peppers & Cheese
Easy baked frittata with potatoes, red peppers, and spinach, perfect for breakfast, brunch, or light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 medium potatoes, peeled and diced
1 red bell pepper, diced
2 cups fresh spinach
6 large eggs
1/4 cup milk or plant-based milk
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 cup shredded cheese, such as cheddar or feta (optional)
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Sauté potatoes in olive oil until tender and golden.
- Add red bell pepper and cook until softened. Add spinach and cook until wilted. Season with salt, pepper, and garlic powder.
- Whisk eggs and milk, pour over vegetables. Sprinkle cheese on top if desired.
- Bake 15–20 minutes until eggs are set and lightly golden. Cool 5 minutes and garnish with parsley.
Notes
Can add other vegetables or proteins like bacon or sausage. Use muffin tins for individual portions.