Frittata with Potatoes, Red Peppers, and Spinach

Ingredients

• 6 large eggs
• 1/4 cup milk
• 2 1/2 tablespoon olive oil
• 3/4 teaspoon ground turmeric
• 1/2 cup diced red onions
• 2 cloves garlic, minced
• 8 ounces fingerling potatoes, thinly sliced down their length
• 1 medium red pepper, seeded and diced
• 1 scallion, thinly sliced
• 1 cup baby spinach
• Freshly ground black pepper

Directions

1. Heat the oven to 400F. In a small bowl, beat the eggs with the milk, then leave the bowl nearby while you start the vegetables.
2. Warm the olive oil in a 10-inch skillet or pan that can go into the oven, setting it over medium heat. Stir in the turmeric until it blends into the oil. Add the diced onions and cook, giving them an occasional stir, until they begin to relax and soften, about 2 minutes. Stir in the minced garlic and cook for 30 seconds.
3. Add the potatoes along with a generous pinch of salt. Cook them, stirring now and then, until a few slices pick up some color, 5 to 6 minutes.
4. Stir in the red pepper and cook until it begins to soften, about 2 minutes. Add the scallions and spinach, and continue cooking, stirring occasionally, just until the spinach begins to wilt.
5. Pour the egg mixture into the skillet and turn the heat down to medium-low. Cook until the eggs begin to firm up against the bottom of the pan, about 2 to 3 minutes.
6. Move the skillet to the oven and bake for 8 to 9 minutes, until the middle is set. Use oven mitts to take the skillet out, then let the frittata rest for 5 minutes before you serve it. Slice into wedges and add more salt and ground pepper, if desired.
7. The frittata can be stored in the refrigerator for 5 days. Enjoy leftovers cold, or warm them briefly in the microwave.