Go Back

Recipe by:

Sara Crocker

Colorful Roasted Red Pepper and Spinach Frittata

This Roasted Red Pepper and Spinach Frittata is a colorful and delicious dish, perfect for using up leftovers and showcasing seasonal produce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Brunch
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 6 large eggs
  • ¼ cup milk Whole milk is preferred for creaminess.
  • Salt To taste.
  • 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 Greek feta is recommended.
  • 1 Tbsp. olive oil Extra virgin, if possible.
  • ¼ cup onion Finely chopped.
  • 1 clove garlic Minced.

Equipment

  • Oven-safe skillet A 10-inch cast-iron skillet is preferred.
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Stir in the spinach and cook until wilted, about 2-3 minutes.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper until glossy and well blended.
  5. Pour the egg mixture into the skillet over the vegetables and sprinkle the red peppers and feta on top.
  6. Cook the frittata on the stovetop for 4-5 minutes, gently shaking the pan occasionally.
  7. Transfer the skillet to the oven and bake for 15-20 minutes until golden brown and the center has a slight jiggle.

Notes

Leftovers taste even better! Store them in an airtight container in the refrigerator for up to 3 days.