Prepare the Vegetables:

• Peel and dice the potatoes.
• Dice the red bell pepper and thinly slice the green onion.
• Thaw and drain the spinach, squeezing out any excess moisture.
• Mince the garlic and roughly chop the dill.

Cook the Potatoes:

• Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat.
• Add the potatoes and cook for 10-12 minutes, stirring occasionally until golden brown.
• Stir in the red bell pepper and cook for another 3-4 minutes.

Prepare the Egg Mixture:

• In a large bowl, whisk together:
  • Eggs, skim milk, parmesan, and cheddar cheese
  • Green onion, fresh dill, garlic, white wine vinegar, and water
  • Smoked paprika, Italian seasoning, black pepper, and salt

Combine Ingredients:

• Add the spinach to the skillet and stir to mix with the potatoes and red bell pepper.
• Pour the egg mixture over the vegetables, stirring gently to distribute.

Cook the Frittata:

• Preheat oven to 375°F (190°C).
• Cook the frittata on the stovetop for 5-7 minutes, until the edges begin to set.
• Transfer the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown.
• Insert a knife in the center—if it comes out clean, the frittata is ready!

Serve & Enjoy:

• Let the frittata cool for a few minutes before slicing.
• Cut into wedges and serve warm.