I’ve always thought a frittata was like the brunch version of that friend who’s good at everything. It’s easy-going, comes together with whatever you’ve got on hand, and always manages to look impressive. When I’m rushing in the morning, or staring into the fridge at 6 PM pretending dinner will magically appear, this frittata saves the day. This easy frittata recipe blends tender potatoes, sweet red peppers, and earthy spinach. It feels hearty enough for dinner but light enough to enjoy at breakfast. If you’ve been hunting for spinach breakfast recipes or even a quick frittata recipe breakfast idea, you’re in the right place. And if you love the thought of turning spinach recipes dinner into a one-pan wonder, this dish does it. So whether you’re flipping through vegetarian breakfast recipes for the weekend or simply need an easy vegetarian breakfast that doesn’t leave a pile of dishes, this frittata will quickly become your go-to. It’s a reminder that a few eggs, some greens, and a skillet can make you feel like you’ve got your life together, even if your socks don’t match.

1) Key Takeaways
2) Easy Frittata with Potatoes, Red Peppers, and Spinach Recipe
3) Ingredients for Frittata with Potatoes, Red Peppers, and Spinach
4) How to Make Frittata with Potatoes, Red Peppers, and Spinach
5) Tips for Making Frittata with Potatoes, Red Peppers, and Spinach
6) Making Frittata with Potatoes, Red Peppers, and Spinach Ahead of Time
7) Storing Leftover Frittata with Potatoes, Red Peppers, and Spinach
8) Try these Breakfast Recipes next!
9) Frittata with Potatoes, Red Peppers, and Spinach
10) Nutrition

1) Key Takeaways

This easy vegetarian breakfast recipe brings together eggs, spinach, potatoes, and peppers into one pan.
It works for both breakfast and dinner, giving you flexibility with meals.
Minimal prep and quick cook time make it ideal for busy mornings.
Leftovers store well, making it perfect for meal prep lovers.

2) Easy Frittata with Potatoes, Red Peppers, and Spinach Recipe

I call this my easy vegetarian breakfast superhero, because it jumps in whenever I’m hungry but don’t want to make anything complicated. Eggs whisk with milk, swirl into a hot skillet, and hug a mix of potatoes, peppers, and spinach. The best part is that it feels fancy, like something you’d order at a café, but it’s actually one of the most forgiving meals you’ll ever make.

Sometimes I serve it warm with a little cheese melting on top. Other times, I slice a cold wedge and eat it straight from the fridge while pretending I planned ahead. You can even turn this into dinner and no one will complain. It’s hearty enough to keep you full, yet light enough to avoid a food coma.

Recipes like this remind me that cooking doesn’t have to feel like a big production. It’s a way to use ingredients you already have, while still making something you’re proud to place on the table.

3) Ingredients for Frittata with Potatoes, Red Peppers, and Spinach

Eggs: The star of the show, eggs hold everything together and make this dish rich and satisfying.

Potatoes: Diced small so they cook evenly, potatoes add a comforting, hearty bite to each forkful.

Red Bell Pepper: Sweet and colorful, red peppers brighten the dish and bring a bit of natural crunch.

Spinach: Fresh leaves wilt into the mix, giving the frittata a pop of green and a gentle earthy note.

Onion: A sautéed onion builds the flavor base, turning sweet and golden in the pan.

Garlic: Minced garlic adds a warm aroma that fills the kitchen before you even sit down to eat.

Milk: A splash of milk gives the eggs a fluffy, soft texture as they bake.

Cheese: Shredded cheddar or mozzarella melts into a gooey topping that makes everything taste better.

Olive Oil: Used for sautéing the vegetables, olive oil adds richness without overpowering.

Salt and Pepper: The simplest seasonings, but they make all the difference in balancing the flavors.

4) How to Make Frittata with Potatoes, Red Peppers, and Spinach

Step 1. Heat the oven to 375°F and get your skillet ready. You’ll want something oven-safe so you can move from stovetop to oven without extra dishes.

Step 2. Pour olive oil into the skillet and cook diced potatoes until they’re golden on the edges. This takes patience but gives the best flavor.

Step 3. Add onion and garlic, letting them soften and smell amazing as they mingle with the potatoes.

Step 4. Stir in chopped red pepper and fresh spinach. Cook until the spinach wilts and peppers soften slightly.

Step 5. Whisk eggs with milk, salt, and pepper. Pour the mixture evenly over the vegetables in the skillet.

Step 6. Sprinkle cheese on top, then place the skillet in the oven. Bake until the eggs are set and the top looks lightly golden.

Step 7. Let it cool for a few minutes before slicing. It’ll hold together better and give you perfect wedges.

5) Tips for Making Frittata with Potatoes, Red Peppers, and Spinach

I’ve found that cutting the potatoes into small cubes is the secret to cooking them fast enough to match the eggs. Large chunks take forever and leave you with uneven textures. No one wants that in their breakfast.

Don’t skip preheating the oven. Eggs cook gently when heat surrounds them, which means no rubbery bites. A properly preheated oven helps the frittata puff up and stay tender.

If you like bold flavors, add a pinch of smoked paprika or red pepper flakes before baking. Those little extras transform a simple dish into something you crave again and again.

6) Making Frittata with Potatoes, Red Peppers, and Spinach Ahead of Time

I often bake this the night before when I know the next day will be packed. In the morning, I cut a slice, warm it in the toaster oven, and head out the door with coffee in hand. The flavor doesn’t fade overnight, and the texture holds beautifully.

Another trick is to cook the veggies ahead of time, keep them in the fridge, and then just whisk eggs and pour them over when you’re ready to bake. It saves you time and still tastes freshly made.

Making it ahead means you can enjoy an easy vegetarian breakfast without rushing, which is a relief on those mornings when even brewing coffee feels like a chore.

7) Storing Leftover Frittata with Potatoes, Red Peppers, and Spinach

Leftovers keep well in an airtight container in the fridge for up to four days. The wedges stay firm, so you don’t end up with soggy eggs. I often eat mine cold, but you can reheat slices in the oven or microwave if you prefer.

When reheating, I recommend covering with foil in the oven to prevent the top from drying out. A few minutes is all it needs to warm through again.

Stored this way, the frittata turns into a meal prep dream. It’s there waiting for you, ready to serve as breakfast, lunch, or a quick snack with very little effort.

8) Try these Breakfast Recipes next!

9) Frittata with Potatoes, Red Peppers, and Spinach