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Potato Pepper Frittata

Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.

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87 cal. per 1/2 cup


Cooking Time: 



  • 1 tablespoon olive oil
  • 1 1/2 cups chopped hot and sweet peppers
  • salt and ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups cubed cooked potatoes
  • 12 beaten eggs
  • 2 ounces crumbled feta cheese

Nutrition Information

  • calories
  • fat
  • sugar


  1. Add olive oil in a large skillet over medium heat.
  2. Add peppers and cook over medium heat until softened (3 minutes).
  3. Remove from heat and drain excess liquid from the pan.
  4. Season with salt, black pepper, and red pepper flakes; stir to combine.
  5. Return pan to medium heat, add potatoes and stir until warmed through for 2 minutes.
  6. Pour in eggs and slowly stir to form large, soft curds for about 5 minutes.
  7. Sprinkle feta cheese over the top and stir gently to incorporate.
  8. Set oven rack about 6 inches from the heat source and preheat the oven's broilers.
  9. Place pan under the preheated broiler and cook for 5 minutes or until until the top is set and feta cheese is browned.

John Barczak

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