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Roasted Red Pepper and Spinach Frittata

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A savory and healthy frittata packed with roasted red peppers, fresh spinach, and creamy cheese—perfect for breakfast, brunch, or a light dinner.

Ingredients

Units Scale
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup crumbled feta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup roasted red peppers, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the feta cheese.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Stir in chopped spinach and cook until wilted, about 2 minutes.
  6. Add the roasted red peppers and spread the vegetables evenly in the pan.
  7. Pour the egg mixture over the vegetables and cook without stirring for about 2-3 minutes until the edges start to set.
  8. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and slightly golden on top.
  9. Let cool for a few minutes before slicing and serving.

Notes

  • Can be served warm or at room temperature.
  • Store leftovers in the fridge for up to 3 days.
  • Add chopped herbs like parsley or basil for extra flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/roasted-red-pepper-and-spinach-frittata/