Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 2 1/2 tablespoons olive oil
- 1/2 cup diced red onions
- 2 cloves garlic
- 8 ounces fingerling potatoes
- 1 medium red pepper
- 1 cup baby spinach
- Freshly ground black pepper to taste
- Ground turmeric to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, ground turmeric, and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat; sauté onions and minced garlic until fragrant.
- Add thinly sliced fingerling potatoes; cook until tender and lightly browned.
- Stir in diced red pepper; cook for another few minutes before adding baby spinach until wilted.
- Pour the egg mixture over the veggies; cook undisturbed for a few minutes until edges begin to set.
- Transfer the skillet to the oven; bake for 15-20 minutes until puffed and golden.
- Let cool slightly before slicing; serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 255mg