Potato, Spinach, and Red Pepper Frittata | Recipe Cart

Potato, Spinach, and Red Pepper Frittata | Recipe Cart

getrecipecart.com

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

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Cooking tools:

  • Cast iron skillet
  • Steamer basket
  • Oven
  • Stove
  • Pot
  • Fork
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Spoon

Ingredients

  • 1 lb. medium Yukon Gold potatoes
  • 1 โ„ 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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