Ready in: 40 minutes · Serves: 6 · Technique: Baked · Storage: Airtight container in the refrigerator for up to 3 days.Quick Answer
This Roasted Red Pepper and Spinach Frittata is a colorful and delicious dish, perfect for using up leftovers and showcasing seasonal produce.As the vibrant colors of fall fill New York City with warmth, I'm reminded of how the culinary landscape shifts with the season. With Thanksgiving and Christmas just around the corner, there's a palpable excitement in the air-a sense of gathering, feasting, and celebrating with loved ones. This is the perfect time to hone my brunch game, and I can't think of a better way to do that than with a Roasted Red Pepper and Spinach Frittata. This dish is not only enticing with its rich flavors and eye-catching colors, but it also allows for plenty of flexibility-perfect for using up leftover ingredients or showcasing seasonal produce.
A Perfect Make-Ahead Brunch Dish
Why You'll Love This Recipe
- Rich in flavor and texture, this frittata combines the sweetness of roasted red peppers with the earthiness of spinach.
- Versatile and customizable, it allows you to use up leftover ingredients or seasonal produce creatively.
- Perfect for brunch gatherings, it can be served warm or at room temperature, appealing to a wide range of guests.
- Quick to prepare and easy to cook, this dish can be ready in under an hour, making it an ideal choice for busy holiday mornings.
- Leftovers taste even better, making it a great option for meal prep during the week.
Ingredients
To create this delicious frittata, gather the following ingredients:
- 6 large eggs
- ¼ cup milk (I prefer whole milk for creaminess)
- Salt and pepper to taste
- 1 cup fresh spinach (washed and roughly chopped)
- ½ cup roasted red peppers (jarred or homemade, diced)
- ⅓ cup crumbled feta cheese (the tangy bite of Greek feta really elevates this dish)
- 1 tablespoon olive oil (extra virgin, if you can)
- ¼ cup onion (finely chopped)
- 1 clove garlic (minced)
How to Make Roasted Red Pepper and Spinach Frittata (Step-by-Step)
This frittata is not only easy to prepare but also packed with flavors and colors that celebrate the season. Let's dive into the steps!
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). This allows the frittata to cook evenly and reach that beautiful golden hue.
Step 2: Sauté the Aromatics
In a large, oven-safe skillet-I love using my trusty 10-inch cast-iron skillet-heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent. Then, toss in the minced garlic and sauté for another minute. The fragrant aroma will be irresistible!
Step 3: Add the Greens
Stir in the spinach, and cook until wilted, about 2-3 minutes. The vibrant green color combined with the caramelized onion is a feast for the eyes.
Step 4: Prepare the Egg Mixture
In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is glossy and well blended.
Step 5: Combine Everything
Pour the egg mixture into the skillet over the sautéed vegetables. Sprinkle the diced roasted red peppers and crumbled feta cheese evenly over the top.
Step 6: Cook on the Stovetop
Allow the frittata to cook on the stovetop for about 4-5 minutes, gently shaking the pan occasionally to prevent sticking. You'll notice the edges starting to set, while the center remains soft-this is exactly what we want!
Step 7: Bake to Perfection
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center has a slight jiggle and the top is beautifully golden brown. It's often mesmerizing to watch the frittata rise and puff up in the oven.
Common Mistakes to Avoid
- Overcooking the frittata: Keep a watchful eye on the oven! A frittata should be set but still slightly jiggly in the center when you take it out.
- Skipping the sauté step: Make sure to sauté your onions and garlic; this develops the flavors that bring the dish to life.
- Using low-quality ingredients: Investing in good-quality eggs, cheese, and fresh vegetables will enhance the overall taste of your frittata.
Tips and Tricks for Success
- Add other seasonal vegetables like mushrooms or zucchini to personalize your dish.
- Experiment with different types of cheese-goat cheese or fresh mozzarella would be delightful alternatives.
- For a kick, sprinkle some red pepper flakes or fresh herbs like basil before serving.
Variations
- Substitute spinach with kale or Swiss chard.
- Use sun-dried tomatoes instead of roasted red peppers for a different flavor.
- Try adding diced ham or cooked bacon for added protein.
How to Serve
- Slice the frittata into wedges and serve warm or at room temperature.
- Pair with crusty bread or a light salad for a complete meal.
- Complement with a crisp white wine or refreshing iced tea.
Make Ahead and Storage
- Make Ahead: Prepare the egg mixture and sauté the vegetables a day in advance; combine and bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a skillet over low heat until warmed through.
- Freezing: Frittata can be frozen; slice into portions, wrap in plastic, and store in a freezer-safe container for up to 2 months.
Recipe Notes / What I Learned
Testing this frittata reminded me of the beauty of simple ingredients coming together to create something exquisite. Each bite is a celebration of flavors that I can't wait to share during my holiday gatherings. Plus, the adaptability of this dish makes it a staple in my kitchen all season long.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 wedge
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 12g protein · 8g carbs · 20g fat
Recipe by:
Colorful Roasted Red Pepper and Spinach Frittata
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat the olive oil over medium heat and sauté the onion for 3-4 minutes until soft. Add the minced garlic and sauté for an additional minute.
- Stir in the spinach and cook until wilted, about 2-3 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper until glossy and well blended.
- Pour the egg mixture into the skillet over the vegetables and sprinkle the red peppers and feta on top.
- Cook the frittata on the stovetop for 4-5 minutes, gently shaking the pan occasionally.
- Transfer the skillet to the oven and bake for 15-20 minutes until golden brown and the center has a slight jiggle.
Notes
FAQs
1. Can I use egg substitutes instead of eggs for this frittata?
Yes, you can use egg substitutes like silken tofu or a commercial egg replacer, but the texture and flavor may differ from traditional eggs.
2. How can I make this frittata ahead of time?
You can prepare the frittata a day in advance and store it in the refrigerator. Just reheat it in the oven before serving for the best texture.
3. What other ingredients can I add to the frittata?
Feel free to add seasonal vegetables like mushrooms, zucchini, or even diced potatoes. Different cheeses like goat cheese or mozzarella can also enhance the flavor.
4. Can I freeze leftovers from the frittata?
Yes, you can freeze leftovers! Wrap them tightly in plastic wrap or store in an airtight container. They can be kept in the freezer for up to three months.
5. What's the best way to reheat a frittata?
The best way to reheat a frittata is in the oven at 350°F (175°C) for about 10-15 minutes. This helps retain its texture compared to reheating in the microwave.
