2Yukon Gold Potatoes3/4 pound or so, chopped into small cubes (it is not necessary to peel potato)
1medium red bell pepperribbed, seeded and chopped
1/2cupchopped onion
2clovesgarlicminced
2cupsbaby spinachchopped
1teaspoonground cumin
½teaspoonsmoked paprika
8eggs
½cupnon-dairy milkany milk works, I use cashew or almond milk
1/2-1teaspoonsea saltdepending on taste preference
1/2teaspoonground 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.