Preheat the oven to 375°F (190°C).

Whisk together 6 large eggs, 1/4 cup milk, and 3/4 teaspoon ground turmeric in a mixing bowl until frothy.

Heat 2 1/2 tablespoons of olive oil in an oven-safe skillet over medium heat.

Sauté 1/2 cup diced red onions and 2 minced garlic cloves until translucent (about 2-3 minutes).

Add 8 ounces of thinly sliced fingerling potatoes; cook until tender and lightly browned (8-10 minutes).

Stir in 1 diced red pepper and cook until softened (2-3 minutes). Add 1 cup of baby spinach and 1 sliced scallion; cook until wilted (1-2 minutes).

Pour the egg mixture over the cooked vegetables, distributing it evenly. Cook undisturbed for about 2-3 minutes until edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until puffed and golden brown.

Cool for a few minutes before slicing and serving warm or at room temperature.