Red Pepper, Potato and Spinach Frittata

Frittatas are one of the easiest ways to use up leftovers and eat them in a new way. I love leftovers, but even I get sick of them after a while. Freshen up any vegetables, potatoes or meat you have and add some eggs, cheese, herbs and you have yourself a frittata!

Below is a video tutorial on how to make this red pepper, potato and spinach frittata. Enjoy!


  • 8 eggs

  • 1/2 cup whole milk

  • 1 1/2 tsp salt

  • 1 tsp pepper

  • 1 tbsp olive oil

  • 1/2 yellow onion, small diced

  • 1/2 cup sauteed spinach

  • 1/2 cup roasted potatoes

  • 1/2 cup roasted peppers

  • 1/4 cup grated Pecorino Romano cheese


  • Pre-heat your oven to 350.

  • Heat a cast iron skillet on your stovetop on medium heat. Add olive oil and sautee the onion, left over potatoes and peppers for 3-5 minutes.

  • In a large bowl, whisk together the eggs, milk, salt and pepper.

  • Add this mixture to the skillet and immedietly start stirring it around, making sure to scrape along the edges of the skillet as well.

  • Add the spinach and continue to stir for a few more minutes until the eggs start to slightly "scramble".

  • Next, sprinkle the parmesan cheese on top and carefully place the skillet in the oven and bake to finish cooking the frittata. It will take about 20 minutes but continue to check it. You will know it's finished if you press on the center of the frittata with your finger and it feels firm.

  • Let cool for about 20 more minutes until serving - traditionally frittatas are served at room tempurature. Sprinkle some fresh herbs on top and enjoy!