Description
A warm and bright frittata filled with roasted red peppers, fresh spinach, and feta cheese, perfect for breakfast or a quick lunch.
Ingredients
Scale
- 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