Potato, Spinach, and Red Pepper Frittata Recipe

Name: Potato, Spinach, and Red Pepper Frittata Recipe
Ingredients: 1 lb. medium Yukon Gold potatoes; 1⁄4 cup extra-virgin olive oil; 1 small yellow onion, thinly sliced; 1 small red bell pepper, seeded and thinly sliced; 1 garlic clove, finely chopped; 2 cups baby spinach; 3 tbsp. unsalted butter, cut into cubes; Kosher salt; freshly ground black pepper; 2 tbsp. thinly sliced basil, divided; 8 large eggs, beaten

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This basil-laced potato and vegetable frittata, adapted from a recipe by author Tamasin Day-Lewis, makes a satisfying breakfast or lunch.

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Ingredients

1 lb. medium Yukon Gold potatoes
1⁄4 cup extra-virgin olive oil
1 small yellow onion, thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 garlic clove, finely chopped
2 cups baby spinach
3 tbsp. unsalted butter, cut into cubes
Kosher salt
freshly ground black pepper
2 tbsp. thinly sliced basil, divided
8 large eggs, beaten

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Potato, Spinach, and Red Pepper Frittata Recipe

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