Recipe: Potato, spinach, bell pepper frittata

Potato, spinach, bell pepper frittata – Recipe

Recipe: Potato, spinach, bell pepper frittata

I have more than one recipe for frittatas. I love to cook them. They’re good for breakfast, brunch, lunch or evening meals. Leftovers are even good as snacks. You can make them large, to feed a bunch of people, or small enough for two. They’re easy to prepare, and easy to serve. And, if you choose your ingredients carefully, they are also PD-friendly.

Recipe: Potato, spinach, bell pepper frittata
Potato, bell pepper, and spinach frittata

But best of all, a frittata recipe is very versatile. It welcomes both freshly-cooked and leftover foods. Have some mushrooms left over from last night’s dinner? Or broccoli? Or rice or quinoa? Onions? Ham or bacon? Your frittata will welcome it, and thank you.

If you chop the ingredients finely, the frittata is easy to chew. It can also be gluten-free, dairy-free (leave out any cheese), or vegetarian (leave out any meat). It can’t be vegan, because of the eggs. But it’s very flexible. I’ve added a bit of turmeric, for it’s PD-friendly properties; and the pepper boosts turmeric absorption.


In this recipe, I’ve added bell peppers for their vitamin C, onion for quercetin, turmeric and black pepper (see above), and spinach for magnesium, iron, and fiber. Eggs have very fine protein, important for maintaining muscle mass. Altogether, a PD-friendly meal.

So – got any leftover veggies lurking in the fridge? A frittata is calling them!

Potato, spinach, bell pepper frittata
Serves 2

4 Ounces Potatoes, waxy, unpeeled, sliced thinly or diced 1/4″, cooked; or leftover potatoes
1 Tablespoon Olive Oil, more if needed
1/2 Cup Green, Red, Yellow, or Orange Bell Pepper, chopped; or leftover cooked bell peppers
1/2 Cup Onion, chopped; or leftover cooked onion
1 Clove Garlic, minced
1/2 Teaspoon Turmeric
1 Cup Spinach, baby, chopped; or leftover cooked spinach, or Swiss chard
4 Large Eggs, beaten
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Parsley, dill, cilantro or other herb, minced
2 Tablespoons Parmesan Cheese, grated (optional)

1. Slice or dice potatoes. Steam about 8-10 minutes, till tender. Or use leftover cooked potatoes.

2. Heat oven broiler.

3. Heat oil in an ovenproof 12″ skillet over medium heat.

4. If fresh, cook bell pepper and onion until soft, about 5 minutes. Add garlic and turmeric, cook 30 seconds. Add spinach; if fresh, cook until wilted, about 1 minute. If using leftovers, stir together in skillet till heated through.

5. Stir in cooked potatoes; heat through.

6. Stir parsley, salt, and pepper into beaten eggs. Stir egg mixture into vegetables in skillet. Reduce heat to medium-low; cook until mostly set, about 4-6 minutes. Sprinkle grated Parmesan over surface, if using.

7. Place under broiler until set and lightly browned, about 1-2 minutes. Serve hot or at room temperature. Leftovers will keep 1-2 days refrigerated.

Per Serving: 309 Calories; 19g Fat (53.7% calories from fat); 17g Protein; 19g Carbohydrate; 3g Dietary Fiber; 428mg Cholesterol; 518mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Comments 9

  1. Linda Kollender
    January 11, 2018

    Dear Katherine,
    I ve had PD for 16 years, was treated with carb/levodopa, & had no digestive problems. Last summer I was put on Ritery daytime & carb/lev thru the night–At 3 hr. Intervals throughout. I went from. 114 lbs. to 95 lbs (I’m 5′ ) 1/2″ tall. Now digesting each meal puts me in bed for 1-2 hrs, especially when I eat hi-protein foods

    I need dietary direction. Do you know a R D. Within 20 mi. Of me, experienced in P D ? Or can I arrange consultations with you, via the Internet? What do you charge?

    1. Kathrynne Holden, MS, RD (retired)
      January 11, 2018

      Hi Linda, could you tell me where you live, then I can see if there is a nearby dietitian with experience in Parkinson’s disease that can help you.

  2. Linda K.
    January 19, 2018

    I live in Nassau County on the south shore of Long Island, New York.

    1. Kathrynne holden
      January 19, 2018

      Linda, I don’t know where Valley Stream is in relation to Nassau County; however, you might like to call Ms. Boire:

      Linda Boire, MSRD,CDN
      Former consultant dietitian for the Parkinson Program at the New York School of Osteopathic Medicine
      Valley Stream, Long Island NY
      I hope this is helpful, but if not, I will keep looking for someone. -Kathrynne

  3. Linda K.
    January 24, 2018

    Wow ! ! I hit the jackpot ! Valley Streamm is the next town west of me ! Thank you, Kathrynne !

  4. Linda K.
    January 24, 2018

    Thank you, Kathrynne ! Valley Stream is one mi. west of me !

  5. Kathrynne Holden, MS, RD (retired)
    January 24, 2018

    I hope Ms. Boire is available, will keep my fingers crossed. -Kathrynne

  6. Michael Bertolucci
    May 28, 2019

    I found your website extremely informative and accurate in terms of my PD experience. I was wondering if you have any referrals to dietitians in the Los Angeles area that specialize in PD? I struggle mostly with fatigue and insomnia and your article gave me some new areas to explore. Thank you for sharing your knowledge with us in a kind, humanistic and realistic way.

  7. Kathrynne holden
    May 28, 2019

    Hi Michael,
    I know of one dietitian in the L.A. area who has experience with Parkinson’s disease:

    Lauren Cornell, MS, RD | Registered Dietitian
    2001 S. Barrington Ave., Suite 203 | Los Angeles, CA 90025
    tel (424) 259-3652 | fax (424) 258-9404

    I hope this will be helpful for you, and wish you the very best in overcoming fatigue and insomnia. -Kathrynne

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