Roasted Red Pepper and Spinach Frittata

Frittatas are a breakfast and brunch favorite for good reason – they’re versatile, nutritious, and incredibly satisfying.

If you’re looking for a vibrant and flavorful twist, this roasted red pepper and spinach frittata is the answer!

Packed with protein-rich eggs, nutrient-dense spinach, and the smoky sweetness of roasted red peppers, it’s a dish that’s as delicious as it is beautiful.

Whether you’re hosting a weekend brunch, prepping meals for the week, or simply craving something wholesome, this recipe is for you.

Plus, it’s naturally gluten-free and can be customized to fit your dietary preferences. Let’s dive in and create a frittata that’s destined to impress!

Ingredients Needed

Here’s what you’ll need to make this delicious dish:

  • Eggs: The star of the dish. Use large, fresh eggs for the best results.
  • Roasted Red Peppers: Adds sweetness and a touch of smokiness.
  • Spinach: Fresh baby spinach works best, but you can also use frozen spinach (thawed and squeezed dry).
  • Cheese: Options include feta, mozzarella, or goat cheese for creaminess and flavor.
  • Milk or Cream: Helps create a light, custardy texture.
  • Onions and Garlic: For added depth of flavor.
  • Olive Oil or Butter: For sautéing the vegetables.
  • Seasonings: Salt, pepper, and optional herbs like thyme, basil, or parsley.

Optional add-ins include mushrooms, diced tomatoes, or cooked proteins like sausage or bacon.

Step-by-Step Instructions

Prep Work

  1. Roast the Red Peppers: If using fresh peppers, roast them in the oven or over an open flame until the skin is charred. Peel off the skin, remove the seeds, and slice into strips.
  2. Prepare the Spinach: Wash and dry fresh spinach, then sauté in a skillet until wilted. If using frozen spinach, thaw and squeeze out excess water.

Cooking the Frittata

  1. Sauté the Vegetables: In a large oven-safe skillet, heat olive oil or butter over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent. Add roasted red peppers and spinach, stirring to combine.
  2. Whisk the Eggs: In a bowl, whisk together the eggs, milk or cream, and seasonings. Pour the egg mixture over the sautéed vegetables in the skillet.
  3. Cook on the Stovetop: Let the frittata cook on medium-low heat for about 5 minutes, or until the edges begin to set. Do not stir.
  4. Finish in the Oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes, or until the center is set and the top is golden.
Roasted Red Pepper and Spinach Frittata close up

Tips for the Perfect Frittata

  • Prevent Overcooking: Keep an eye on the oven. A perfectly cooked frittata should be just set in the middle but not dry.
  • Use the Right Pan: An oven-safe, nonstick or well-seasoned cast-iron skillet works best.
  • Season Wisely: Add salt and pepper to taste, but don’t forget fresh herbs for a burst of flavor.

Variations and Customizations

  • Add Protein: Include cooked sausage, bacon, or tofu for added protein.
  • Try New Vegetables: Zucchini, tomatoes, or mushrooms make great additions.
  • Make Mini Frittatas: Use a muffin tin to create individual servings—perfect for meal prep!

How to Serve Roasted Red Pepper and Spinach Frittata

  • Pair with a simple side salad, toast, or fresh fruit for a complete meal.
  • Serve warm or at room temperature; it’s delicious either way.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQ’s

Can I make this recipe dairy-free or vegan?

Yes! Use a plant-based milk alternative and a dairy-free cheese substitute. For a vegan version, try a chickpea flour-based batter instead of eggs.

How long does it keep in the refrigerator?

Up to 3 days. Ensure it’s stored in an airtight container.

Can I freeze a frittata?

Absolutely! Slice it into portions and freeze in an airtight container for up to 2 months. Reheat in the oven or microwave.

Roasted Red Pepper and Spinach Frittata

Roasted Red Pepper and Spinach Frittata

This Roasted Red Pepper and Spinach Frittata is a quick and nutritious dish perfect for breakfast or brunch. Packed with fresh spinach, sweet roasted red peppers, and tangy feta cheese, it combines Mediterranean-inspired flavors in a fluffy egg base.
Ready in just 40 minutes, it’s an excellent option for a healthy and satisfying meal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 4 Servings
Calories 180 kcal

Ingredients
  

  • 6 large eggs
  • ¼ cup milk dairy or non-dairy
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup fresh spinach roughly chopped
  • ½ cup roasted red peppers chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup diced onion
  • 1 tablespoon olive oil

Optional:

  • Fresh herbs like parsley or basil for garnish

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C).

Step 2: Prepare the Egg Mixture

  • In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 3: Sauté the Vegetables

  • Heat the olive oil in an oven-safe skillet over medium heat.
  • Add the diced onion and sauté until translucent, about 3 minutes.
  • Stir in the spinach and cook until wilted, about 2 minutes.
  • Add the roasted red peppers and mix to combine.

Step 4: Assemble the Frittata

  • Pour the egg mixture over the sautéed vegetables in the skillet.
  • Sprinkle the crumbled feta cheese evenly over the top.

Step 5: Cook on the Stovetop

  • Cook the mixture on the stovetop over medium heat for 2-3 minutes, until the edges start to set.

Step 6: Bake the Frittata

  • Transfer the skillet to the preheated oven.
  • Bake for 18-20 minutes, or until the frittata is set and lightly golden on top.

Step 7: Serve and Garnish

  • Remove the frittata from the oven and let it cool slightly before slicing.
  • Garnish with fresh herbs if desired and serve warm.
Keyword Roasted Red Pepper and Spinach Frittata

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