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.