This festive frittata with creamy Yukon Gold Potatoes and zingy red pepper is soon to be the hit of brunch.
1 Tbsp olive oil
2 Yukon Gold Potatoes (3/4 lbs or so), chopped into small cubes (it is not necessary to peel potato)
1 medium red bell pepper, ribbed, seeded and chopped
½ cup chopped onion
2 cloves garlic, minced
2 cups baby spinach, chopped
1 tsp ground cumin
½ tsp smoked paprika
½ cup non-dairy milk (any milk works)
½-1 tsp sea salt, depending on taste preference
½ tsp ground black pepper or to taste
Sour cream or Greek yogurt
Preheat oven to 425 °F.
In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.
If you don’t have a cover for the skillet, just use the bottom of another skillet.
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