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Fluffy scrambled eggs with fresh berries and bread on white plates.

Cheesy Baked Frittata With Spinach, Potato, And Pepper

Bree Hester
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Prep Time 10 minutes
Cook Time 39 minutes
Resting Time 5 minutes
Total Time 54 minutes
Course breakfast and brunch
Cuisine American
Servings 8
Calories 312 kcal

Ingredients
  

  • 3 tablespoons olive oil
  • 6 baby Yukon Gold potatoes thinly sliced
  • 1/2 cup onions finely chopped
  • 1/2 cup red pepper diced
  • 1 cup fresh spinach
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 8 eggs
  • 1/2 cup whole milk
  • 1 cup smoked Gouda cheese shredded
  • 1 cup Havarti cheese shredded
  • 1 tablespoon fresh basil chopped, for garnish

Instructions
 

  • Preheat the oven to 350°F.
  • Heat the oil in a large (10- or 12-inch) ovenproof skillet over medium-high heat. Add the sliced potatoes and cook, stirring frequently, until they soften and become golden brown, about 8 minutes. Transfer to a plate and tent loosely with foil to keep warm.
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  • Reduce the heat to medium. Add the onions and red pepper to the same skillet. Cook and stir until the vegetables soften and the onions become translucent, about 5-7 minutes.
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  • Add the spinach and minced garlic. Cook for about 1 minute, stirring, until the spinach wilts and the garlic becomes fragrant.
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  • Return the potatoes to the skillet and toss gently to combine. Season with salt and pepper to taste. Remove from heat.
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  • In a large mixing bowl, whisk together the eggs and milk until combined. Season lightly with salt and pepper if desired.
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  • Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle most of the Gouda and Havarti on top, reserving about 1/4 cup of each cheese.
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  • Transfer the skillet to the oven and bake until the eggs are set and the center jiggles just slightly when shaken, about 15 minutes.
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  • Sprinkle the remaining cheese on top and place under the broiler until the cheese is melted and lightly browned, 5-8 minutes. Watch closely to avoid burning.
  • Remove from oven and let the frittata rest in the skillet for 5 minutes before slicing.
  • Garnish with chopped basil and serve warm.

Nutrition

Calories: 312kcalCarbohydrates: 32gProtein: 14gFat: 16gSaturated Fat: 5gSodium: 429mgFiber: 8g
Keyword baked frittata, eggs, gouda, havarti
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