Healthy and satisfying, this loaded veggie frittata makes a great breakfast, brunch, lunch, or dinner.
Have you ever made a frittata with potatoes before?
Pour in some eggs and you have an easy, tasty meal.
Lisa Lin
When you prepare the potatoes, slice them down their length.
This shows off their shape and gives the frittata more heft.
see to it to slice them thinly to ensure that they cook evenly.
Lisa Lin
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.
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Add minced garlic and stir for 30 seconds.
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.
Lisa Lin
and reduce heat to medium-low.
Cook until the eggs start to set on the bottom, about 2 to 3 minutes.
Remove skillet from oven with oven mitts.
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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.
Lisa Lin
Leftovers can be eaten chilled or briefly warmed in the microwave.
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Lisa Lin
Lisa Lin
Lisa Lin
Lisa Lin
Lisa Lin
