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
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.