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Frittata with peppers, red onion spinach and turmeric

Servings: 4


  • 2 tbsp coconut oil
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 100 g spinach
  • 6 eggs
  • 120 ml water
  • 1 tbsp turmeric
  • salt and pepper


  • Cut the onion and peppers into 1cm squares.
  • Heat the oil in a large non-stick frying pan over a medium heat and gently sweat the peppers and onions until soft – about 20 minutes.
  • Shred the spinach and stir into the vegetables until wilted.
  • Beat the eggs, together with water, turmeric salt and pepper.
  • Pour over the vegetables and mix well.
  • Cook over a medium low heat until the egg mixture has almost set.
  • Finish off under a hot grill to brown to the top.
  • Allow to cool slightly in the pan before turning out onto a plate.