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This Festive Holiday Frittata with creamy Yukon Gold Potatoes and zingy sweet red pepper is soon to be the hit of your holiday brunch! (Dairy-Free and Gluten-Free)

Festive Holiday Frittata

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This Festive Holiday Frittata with creamy Yukon Gold Potatoes and zingy sweet red pepper is soon to be the hit of your holiday brunch!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 medium slices
Calories 187
Author Kim

Ingredients

Frittata:

  • 1 tablespoon olive oil
  • 2 Yukon Gold Potatoes 3/4 pound or so, chopped into small cubes (it is not necessary to peel potato)
  • 1 medium red bell pepper ribbed, seeded and chopped
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 cups baby spinach chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 8 eggs
  • ½ cup non-dairy milk any milk works, I use cashew or almond milk
  • 1/2-1 teaspoon sea salt depending on taste preference
  • 1/2 teaspoon ground black pepper or to taste

Garnishes:

  • Avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Salsa
  • Hot sauce
  • Cheese

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • 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.

Notes

*If you don't have a cover for skillet, just use the bottom of another skillet- that's what I did.
You can make this ahead of time and refrigerate, covered. Then let it sit at room temp while the oven heats before baking.

Nutrition

Calories: 187kcal | Carbohydrates: 14.5g | Protein: 10.9g | Fat: 9.5g | Saturated Fat: 2.8g | Cholesterol: 250mg | Sodium: 407.5mg | Fiber: 2.2g | Sugar: 3g