Roasted Red Pepper Spinach Frittata (Print Page)
Baked frittata with roasted red peppers, wilted spinach, and creamy cheeses—easy, flavorful brunch or light dinner option.
# What You Need:
→ Vegetables
01 - 1 cup roasted red peppers, sliced (about 2 large peppers)
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy and Eggs
05 - 8 large eggs
06 - 1/3 cup whole milk
07 - 1/2 cup feta cheese, crumbled
08 - 1/2 cup shredded mozzarella or Gruyère cheese
→ Seasonings and Oils
09 - 2 tablespoons extra virgin olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir the chopped spinach into the skillet and sauté until just wilted, approximately 2 minutes. Fold in the roasted red pepper slices and stir to combine evenly. Remove the skillet from heat.
04 - In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried oregano, and red pepper flakes if using. Fold in the crumbled feta and half of the shredded mozzarella or Gruyère.
05 - Pour the egg mixture over the vegetable mixture in the skillet. Gently stir to distribute the fillings evenly throughout. Sprinkle the remaining shredded cheese across the top.
06 - Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes until the center is fully set and the top is lightly golden brown.
07 - Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.
# Expert Tips:
01 -
- The sweet roasted peppers and salty feta create a flavor combination that tastes far more indulgent than the ingredients suggest.
- It reheats beautifully the next day which means breakfast is already done when you stumble into the kitchen Monday morning.
02 -
- Opening the oven door repeatedly to check doneness causes temperature swings that lead to a sunken center so trust the timer and use the oven light instead.
- The frittata will continue cooking from residual heat after you pull it out which is why pulling it slightly early prevents a rubbery texture.
03 -
- Use a ten inch ovenproof skillet for the best ratio of filling to egg and slide a knife around the edges immediately after removing from the oven to prevent sticking.
- If your broiler is weak finish the frittata under it for two minutes at the end to get that irresistible blistered cheese top.