Frittata with Potatoes, Red Peppers, and Spinach

Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 servings


  • 6 large eggs
  • 1/4 cup (60ml) milk
  • 2 1/2 tablespoon olive oil
  • 3/4 teaspoon ground turmeric
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 8 ounces (225g) fingerling potatoes, thinly sliced down their length
  • 1 medium red pepper, seeded and diced
  • 1 scallion, thinly sliced
  • 1 cup baby spinach
  • Freshly ground black pepper


1 Preheat oven to 400F.

2 In a small bowl, whisk eggs and milk together. Set aside.

3 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.

Potato Frittata Potato Frittata

4 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.

Potato Frittata Potato Frittata Potato Frittata

5 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.

Potato Frittata Potato Frittata

6 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.

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  • Marissa Nunez

    This is a beautiful frittata! We made it with red potatoes and it turned out wonderful!!

  • Cliff

    Love this easy recipe! Healthy but scrumptuous for a Saturday morning! Thanks.


  • pam

    Easy & homey.

  • debra

    This recipe is a success. The turmeric is a must. I sliced a couple of yukon potatoes into the size of fingerlings, and added a minced red jalapeno, I embellished the top with a paper thin sliced roma tomato and a dusting of grated romano. The family raved. Thank you.

  • Leskap19

    I made this for dinner last night. Easy and quick. Needs a big pump up of flavor, at least for my family. Will add more herbs and spices next time.

  • GPDancer77

    I just found this recipe yesterday and I was so impressed, I made it last night for dinner! Your recipe was easy to follow and to do, and the results were great. I’ve never made a frittata before, but when I heard onions, potatoes and spinach, how could I resist? After 2 hospitalizations, spinach is one of the things I have to eat regularly and I’m challenged to come up with new ways to have it. You just provided a really excellent new recipe. Thank you!

    • Lisa

      I’m so glad that you enjoyed the frittata!

  • Gwen Stackler

    Yum! I usually shred the potatoes and let them cook a good while before adding the other ingredients in a frittata. That turns them into an almost crust for it and adds another texture.

    • Lisa

      Shredding the potatoes sounds like a wonderful idea, too!

  • Denise

    Perfect timing! I was just wondering what I was going to do with this small pile of fingerlings. Now I know.