Why You’ll Love This Recipe
Roasted Red Pepper and Spinach Frittata is a savory, protein-packed dish perfect for breakfast, brunch, or a light dinner. With tender spinach, sweet roasted red peppers, and creamy eggs, this frittata is both flavorful and nutritious. It’s easy to make, versatile, and ideal for meal prep or serving a crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggsmilkolive oiloniongarlicfresh spinachroasted red pepperssaltblack peppergrated cheese (such as feta, mozzarella, or cheddar)
directions
Preheat your oven to 375°F (190°C).
In an oven-safe skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the fresh spinach and cook until wilted.
Add the chopped roasted red peppers and stir to combine.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the vegetables in the skillet and stir gently to distribute evenly.
Sprinkle the grated cheese on top.
Transfer the skillet to the oven and bake for 18-20 minutes, or until the frittata is set and the top is golden.
Let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 20 minutesCooling time: 5 minutesTotal time: 35 minutes
Variations
Add cooked bacon or sausage for a meatier version.
Use kale or arugula instead of spinach for a different leafy green.
Include sun-dried tomatoes or mushrooms for extra depth of flavor.
Top with fresh herbs like basil or parsley before serving.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F until warmed through.Frittata can also be frozen for up to 2 months—thaw in the refrigerator before reheating.
FAQs
Can I make this frittata dairy-free?
Yes, substitute plant-based milk and omit the cheese or use a dairy-free alternative.
Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out excess moisture before adding.
Is it necessary to use an oven-safe skillet?
Yes, for seamless stovetop to oven cooking, an oven-safe skillet is ideal.
Can I prepare this ahead of time?
Absolutely, it’s great for meal prep and can be made a day in advance.
What type of cheese works best?
Feta adds tanginess, mozzarella is melty and mild, and cheddar brings a sharper flavor.
Can I double the recipe?
Yes, use a larger skillet or bake in a casserole dish and adjust cooking time as needed.
Is this recipe gluten-free?
Yes, this frittata is naturally gluten-free.
Can I serve this cold?
Yes, it’s also delicious served chilled or at room temperature.
What side dishes pair well with this?
Try a fresh salad, toast, or roasted potatoes for a complete meal.
Can I add herbs to the egg mixture?
Yes, chopped herbs like chives, thyme, or dill add a flavorful touch.
Conclusion
Roasted Red Pepper and Spinach Frittata is a versatile and wholesome dish that’s easy to prepare and packed with vibrant flavors. Whether you’re feeding a crowd or planning your meals for the week, this frittata delivers a satisfying and nourishing option that fits any time of day.
Print
Roasted Red Pepper and Spinach Frittata
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4–6 servings
- Category: Brunch
- Method: Sauté + Bake
- Cuisine: American
- Diet: Vegetarian
Description
A flavorful and easy brunch dish featuring roasted red peppers, fresh spinach, and crumbly feta mixed into a fluffy baked frittata.
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 3–4 cups fresh baby spinach (about 85–115 g)
- ½ (12 oz / 340 g) jar roasted red peppers, drained and sliced
- 2 oz (55 g) feta cheese, crumbled
- 6 large eggs
- ¼ cup (60 mL) whole milk or cream
- Salt and pepper, to taste
- Pinch crushed red pepper flakes (optional)
Instructions
- Preheat oven to 350 °F (175 °C).
- In a 10″ (25 cm) oven‑safe skillet, heat olive oil over medium heat.
- Add minced garlic and sauté 1–2 minutes until fragrant.
- Add baby spinach and cook until wilted, about 1–2 minutes.
- Stir in sliced roasted red peppers and cook another 1–2 minutes. Season with salt, pepper, and optional red pepper flakes.
- In a bowl, whisk together eggs, milk (or cream), a pinch of salt, and pepper.
- Remove skillet from heat, sprinkle crumbled feta evenly over the vegetables.
- Pour egg mixture into skillet and gently stir to distribute ingredients.
- Bake in the preheated oven for 20–25 minutes, until the center is set and top is lightly golden.
- For extra color, broil 1–2 minutes—watch closely to avoid burning.
- Let rest a few minutes, then slice and serve warm.
Notes
- You can use any oven‑safe skillet; cast iron yields crispier edges.
- Swap feta for goat cheese or shredded Parmesan if preferred.
- Add fresh herbs like basil, parsley, or chives for extra flavor.
- Leftovers can be refrigerated up to 4 days or frozen up to 2 months. Reheat gently before serving.