Roasted Red Pepper Spinach Frittata (Printable Version)
Baked frittata with roasted red peppers, spinach and creamy cheeses—easy Mediterranean brunch or light dinner.
# 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 & 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
→ Spices & 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 the 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 evenly over the vegetable mixture in the skillet. Gently stir to distribute the fillings 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 -
- Roasted red peppers bring a smoky sweetness that makes this taste like you spent hours when you barely spent minutes.
- It reheats beautifully, which means lunch is sorted for days and you will not be sad about it.
02 -
- Do not skip draining those roasted peppers, I did once and ended up with a watery mess that tasted fine but looked deeply unappealing.
- The frittata will puff up dramatically in the oven and then sink as it cools, which is completely normal and not a sign that anything went wrong.
03 -
- An ovenproof skillet is essential unless you enjoy transferring hot, sloshing egg mixture to a baking dish while praying nothing spills, which I have done and cannot recommend.
- Check the frittata at the twenty minute mark rather than waiting the full twenty five, because every oven has its own personality and yours might run hot.