Fresh Spinach & Red Pepper Frittata


  • 2 oz (60 g) part-skim mozzarella cheese (½ cup/125 mL grated)
  • 2 oz (60 g) Parmesan cheese (½ cup/125 mL grated), divided
  • 1 lb (450 g) russet potatoes, unpeeled (2 medium)
  • 1   small onion
  • 1 tbsp (15 mL) canola oil
  • 1 tsp (5 mL) salt, divided
  • 8   eggs
  • ⅓ cup (75 mL) milk
  • ¼ cup (50 mL) loosely packed fresh basil leaves
  • ¼ tsp (2 mL) black pepper
  • 2 oz (60 g) fresh baby spinach leaves (about 2 cups/500 mL)
  • 1   medium red bell pepper, diced


  1. Preheat the oven to 375°F (190°C). In a small bowl, mix the mozzarella and half of the Parmesan; set aside.

  2. Slice the potatoes and onion into ⅛” (3-mm) thick slices. Stack the onion slices and cut them into quarters.

  3. Heat the oil in the 5-qt. (4.7-L) Brilliance Nonstick Saute Pan (do not use stainless steel cookware) over medium-high heat for 2 minutes. Place the potatoes and onions into the pan (they will overlap slightly). Sprinkle with ½ tsp (2 mL) of the salt and the remaining Parmesan.

  4. Cook, undisturbed, for 4–5 minutes, or until golden brown. Turn potatoes and onions over; cook an additional 3–4 minutes, or until light golden brown.

  5. Meanwhile, whisk the eggs and milk in a medium mixing bowl. Add the basil, remaining salt, and black pepper to the bowl; mix well.

  6. Top the potato mixture with the spinach and bell pepper. Cook, covered, for 1 minute, or until the spinach wilts slightly. Remove the pan from the heat and pour egg mixture evenly over the vegetables.

  7. Bake, uncovered, 9-11 minutes or until eggs are set. 

  8. Remove the pan from the oven. Immediately sprinkle with the cheese mixture.


  • 8  servings of 1 wedge each

Nutrients per serving:

U.S. Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 195 mg, Sodium 540 mg, Carbohydrate 14 g, Fiber 2 g, Protein 13 g, Sugars 2g (Includes 0g Added Sugars)

Cook's Tips:

The potatoes and onions cook first to become the bottom crust of this frittata. It’s important to cook them without stirring so they brown evenly! 

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