Why You’ll Love This Recipe

Roasted Red Pepper and Spinach Frittata is a colorful, protein-rich dish perfect for breakfast, brunch, or a light dinner. It features sweet roasted red peppers, fresh spinach, and savory eggs all baked into a fluffy, golden frittata. Easy to make and naturally gluten-free, this dish is both healthy and satisfying, ideal for meal prep or serving a crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsmilkolive oilgarliconionspinachroasted red peppersfeta cheese (or goat cheese)saltblack pepperparmesan cheese (optional)

directions

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat olive oil over medium heat and sauté chopped onions and garlic until softened.

Add spinach and cook until wilted.

Stir in chopped roasted red peppers and cook for another 2 minutes.

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.

Pour the egg mixture into the skillet, gently stirring to distribute the vegetables evenly.

Sprinkle crumbled feta cheese over the top.

Let the frittata cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven.

Bake for 15-18 minutes, or until the frittata is set and slightly golden on top.

Remove from the oven and let cool for a few minutes before slicing.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add cooked bacon or sausage for a meatier version.

Use kale instead of spinach for a heartier green.

Swap feta for cheddar, mozzarella, or pepper jack for a different flavor.

Add mushrooms, zucchini, or cherry tomatoes for extra veggies.

Make it dairy-free by using plant-based milk and omitting cheese.

storage/reheating

Store leftover frittata in an airtight container in the refrigerator for up to 4 days.Reheat slices in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes.Can be frozen for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes, frittatas are great for meal prep and can be made ahead and reheated.

Can I use jarred roasted red peppers?

Absolutely, they work well and save time—just drain and pat them dry before using.

Do I need a cast iron skillet?

No, any oven-safe skillet or baking dish will work.

Can I make it egg-white only?

Yes, substitute whole eggs with egg whites or a mix to lighten it up.

Can I make mini frittatas?

Yes, use a muffin tin and bake for 12–15 minutes at 375°F (190°C).

What if I don’t have fresh spinach?

Frozen spinach works too—thaw and squeeze out excess moisture before adding.

Conclusion

Roasted Red Pepper and Spinach Frittata is a wholesome and vibrant dish that’s as versatile as it is delicious. Whether you’re feeding guests or preparing a week’s worth of healthy meals, this frittata delivers big flavor with minimal effort. Customize it to your taste, and enjoy it hot or cold—any time of day.