I love making Roasted Red Pepper and Spinach Frittata on slow weekend mornings. I make it when I want a warm, bright breakfast that fills the house with good smells, and it always feels like a little celebration.
Dad James taught me to cook with simple things, and Mom Eva liked to add a bit of cheese. My sister Jennifer loves this frittata for a quick lunch at work.
What You’ll Need
- 6 eggs
- 1 cup fresh spinach
- 1 cup roasted red peppers, diced
- 1/2 cup feta cheese, crumbled
- 1/2 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
My Trusted Kitchen Tools
I keep a few tools that make this frittata easy. Use a 10 inch oven safe skillet so you can move from stove to oven without a fuss. A good whisk helps the eggs mix smooth. A sharp chef knife and a cutting board speed up prep. I also use a heat safe spatula to lift the edges as the eggs start to set. If you like, a small bowl for whisking keeps the counter clean.
If you want a similar meal that is a bit heartier, I sometimes point friends to my easy frittata with potatoes, red peppers, and spinach for a filling twist.
Bringing It All Together
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large oven safe skillet over medium heat.
- Sauté the diced onion until it becomes soft and see through.
- Add the fresh spinach and roasted red peppers and cook until the spinach wilts.
- Whisk the eggs with salt and pepper in a bowl until smooth.
- Pour the egg mix over the vegetables in the skillet.
- Sprinkle the crumbled feta cheese on top.
- Cook on the stove for a few minutes until the edges begin to set.
- Transfer the skillet to the oven.
- Bake for about 15 to 20 minutes until the frittata is set and lightly golden.
- Let the frittata cool for a few minutes before slicing and serving.
Making It Your Own (Swaps & Ideas)
I love a recipe that lets me change things up. Swap feta for goat cheese or sharp cheddar if you want a different cheese note. You can trade roasted red peppers for sun dried tomatoes to add a tang. If you want more green, add an extra cup of spinach or stir in some chopped kale. For a meat option, toss in cooked chopped bacon or diced ham before you pour the eggs.
If you want flavors that lean Greek, try a version like my Greek white pizza with spinach and roasted garlic for ideas on herbs and cheese. Use fresh thyme, oregano, or a pinch of red pepper flakes to wake up the frittata. I also like to add a teaspoon of lemon zest for a bright lift when I use extra feta.
For a vegetarian boost, stir in a handful of cooked mushrooms or a few sliced artichoke hearts. If you need a dairy free option, skip the cheese and add a little nutritional yeast for that savory taste.
How We Love to Serve It
We often serve this Roasted Red Pepper and Spinach Frittata warm from the pan. I cut it into wedges and put it on a big platter so everyone can help themselves. A green salad on the side keeps the meal light. Toast with butter or a crusty roll works well for dipping. For brunch, I add fresh fruit and a pot of strong coffee.
When I want a simple party plate, I arrange the wedges on a board with olives, sliced tomatoes, and warm pita. You can also top slices with a spoon of plain yogurt or a drizzle of good olive oil to add silk and shine. For more baked egg ideas that pair well with salad sides, see my baked feta eggs with tomatoes and spinach for serving tips.
A Few Tips For Success
I watch the frittata as it goes in the oven. Oven times can change by a few minutes, so start checking at 12 minutes. The frittata should be set in the center but still moist. If the top browns too fast, cover it loosely with foil.
Make sure your skillet is oven safe. If not, transfer the cooktop mixture to a baking dish that fits your oven. Whisk the eggs until they are blended and a little frothy. That gives the frittata a light texture. If you like a creamier frittata, stir in a splash of milk or a tablespoon of cream with the eggs.
If you use frozen spinach, thaw it and squeeze out as much water as you can. Extra water will make the frittata soft in a way we do not want. For clean slices, let the frittata cool for five minutes before cutting.
Saving Some For Later
This frittata stores well. I let it cool, wrap it in plastic wrap, and keep it in the fridge for up to three days. Heat slices at medium heat in a skillet or warm gently in the oven. For a quick breakfast, heat a wedge in the microwave for sixty to ninety seconds.
You can also cut the frittata into squares and freeze them on a tray first. Once frozen, move the pieces to a freezer bag and keep for up to two months. Reheat from frozen in a low oven until warm all the way through.
From My Kitchen to Yours
I hope this Roasted Red Pepper and Spinach Frittata becomes a regular at your table. I keep the recipe simple so you can make it on busy mornings or when you have friends over. I want you to feel welcome in your kitchen and to enjoy the small success of a dish that looks and tastes like you made it with care.
Your Questions, Answered
[FAQ Question 1 including the recipe name]
Yes, you can make the Roasted Red Pepper and Spinach Frittata ahead. Cook it, cool it, and chill it for up to three days. Reheat any wedge in a skillet or the oven.
[FAQ Question 2 including the recipe name]
The Roasted Red Pepper and Spinach Frittata will keep in the freezer. Cut into portions, freeze on a tray, then move to a bag. Reheat in the oven from frozen until warm.
[FAQ Question 3 including the recipe name]
You can change the cheese in the Roasted Red Pepper and Spinach Frittata. Try goat cheese, sharp cheddar, or a dairy free alternative to match your taste.
Print
Roasted Red Pepper and Spinach Frittata
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and bright frittata filled with roasted red peppers, fresh spinach, and feta cheese, perfect for breakfast or a quick lunch.
Ingredients
- 6 eggs
- 1 cup fresh spinach
- 1 cup roasted red peppers, diced
- 1/2 cup feta cheese, crumbled
- 1/2 onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large oven safe skillet over medium heat.
- Sauté the diced onion until it becomes soft and see through.
- Add the fresh spinach and roasted red peppers and cook until the spinach wilts.
- Whisk the eggs with salt and pepper in a bowl until smooth.
- Pour the egg mix over the vegetables in the skillet.
- Sprinkle the crumbled feta cheese on top.
- Cook on the stove for a few minutes until the edges begin to set.
- Transfer the skillet to the oven.
- Bake for about 15 to 20 minutes until the frittata is set and lightly golden.
- Let the frittata cool for a few minutes before slicing and serving.
Notes
Swap feta for goat cheese or sharp cheddar, add sun dried tomatoes for tang, or mix in cooked bacon for a heartier option. To keep it dairy free, skip cheese and add nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: frittata, breakfast, vegetarian, spinach, roasted red pepper, easy recipe