High-Protein, Roasted Red Pepper & Feta Frittata

There’s something undeniably heartwarming about the smell of a freshly baked frittata wafting through your kitchen. When you slice into it, the vibrant greens of wilted spinach mingle with the bright reds of roasted peppers and the creamy whites of feta cheese, creating a dish that’s as delightful to the eyes as it is to the palate. Did you know that incorporating vegetables like spinach and peppers can boost your meal’s fiber content, aiding digestion and keeping you feeling fuller for longer? Yes, this roasted red pepper and feta frittata is not only a feast for the senses but also a smart choice for wholesome eating.

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Why This Roasted Red Pepper and Feta Frittata Never Fails

Imagine this: it’s a leisurely Sunday morning, and you want to whip up something special without spending hours in the kitchen. This frittata is your perfect match. It strikes that ideal balance between being comfort food and a nutritious dish to kick off your day. Easy to prepare and packed with flavor, this recipe has a way of bringing people together—be it a family brunch or a casual get-together. Plus, the cleanup is a breeze since you only need one skillet. What more could you ask for?

What You’ll Need

• 1 Tbsp cooking oil
• 2 cloves garlic, minced
• 3-4 cups baby spinach (packed)
• 1/2 12oz. jar roasted red peppers, sliced
• 2 oz. feta cheese, crumbled
• Salt and pepper to taste
• 1 pinch crushed red pepper (optional)
• 6 large eggs
• 1/4 cup whole milk or cream

Let’s Cook

1. Preheat the oven to 350°F.
2. Mince the garlic and add it to a 10-inch oven-safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Remember, garlic can go from perfectly golden to burnt in the blink of an eye, so keep an eye on it.
3. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes). This step not only adds flavor but also nutrients—spinach is a powerhouse of vitamins!
4. Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Let those flavors meld together beautifully.
5. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. This is where you can customize the heat level—play around and find your perfect balance.
6. Remove from the heat and crumble the feta over top, allowing it to go all melty and delicious.
7. In a separate bowl, whisk together the eggs and milk, adding a pinch of salt and pepper. Don’t skip this step; fully whisking will give you a fluffier frittata!
8. Pour the egg mixture over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
9. Bake for 20-25 minutes, or until the center is puffed and the top is light golden brown. This is the moment you’ve been waiting for; the aroma will dutifully fill your kitchen!
10. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without overcooking the egg inside. Watch it closely, though!
11. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite). Enjoy this delightful dish with a side of fresh fruit or a simple salad.

Nutrition Breakdown

Each serving of this frittata is loaded with nutritional benefits. A single slice boasts around 180 calories, 12 grams of protein, 7 grams of carbohydrates, and 13 grams of fat. It’s also a great source of fiber, which aids in digestion and promotes that satisfied feeling. Incorporating ingredients like spinach and peppers means you’re not just scarfing down breakfast; you’re fueling your body with essential vitamins A, C, and K—perfect for starting your day on a high note.

Perfect Pairings

Serving this frittata? It pairs beautifully with a dollop of Greek yogurt or a sprinkle of fresh herbs like parsley or chives. Enjoy it alongside a crisp salad or some roasted potatoes for a heartier meal. This dish is not limited to breakfast; think light lunch options or even dinner when the mood strikes. It shines in every season—think garden-fresh tomatoes in summer or sautéed mushrooms in the fall that can elevate this already fantastic frittata!

How to Store It Right

Worried about leftovers? Store them in an airtight container in the refrigerator, and this frittata will keep well for up to three days. If you want to save it for later, it can freeze beautifully for up to 2 months—just slice it first for easy portions. For optimal reheating, pop it in the oven at 350°F for about 10-15 minutes or in the microwave for a minute at a time. Keep it fresh by adding a bit of moisture—a splash of water in the microwave or covering it with foil in the oven will help.

Expert Tips

• Use fresh spinach for a vibrant color and flavor boost; frozen spinach can dilute the taste.
• For a fluffier frittata, let the egg mixture sit for a few minutes before pouring it over the sautéed veggies—this allows it to thicken slightly.
• If you want a crispier bottom, try pre-heating your skillet before adding the oil—this creates a lovely crust.
• Feel free to mix in herbs like dill or basil to jazz up the flavor profile; frittatas are quite forgiving!
• For added richness, substitute half of the milk with cream.

Flavor Experiments

Want to flip this dish on its head? Here are a few fun twists:

1. Seasonal Twist: Swap the roasted red peppers for sautéed asparagus and incorporate fresh basil for a springtime feel.
2. Gourmet Variation: Add a sprinkle of truffle oil when serving for an elegant touch that’s sure to impress.
3. Playful Addition: Toss in chopped olives and a dash of oregano for a Mediterranean flair.

Learn from My Mistakes

Making a frittata can seem straightforward, but here are a few lessons from my kitchen blunders:

1. Overcooked Eggs: If the frittata is too dry, you likely baked it too long. Check for doneness often—it’s better to underbake slightly than overbake!
2. Limited Flavor: Don’t skimp on seasoning—eggs can be bland without a generous sprinkle of salt and pepper during cooking.
3. Sticking to the Skillet: If you’re struggling to slice it nicely, it might be stuck. Make sure to use a non-stick skillet or properly grease your pan.
4. Vegetable Overload: Adding too many veggies can result in a watery frittata. Stick to the recommended amounts for the best texture.
5. Skipping the Broiler: For that perfect finish, don’t skip the broiler step if you want a beautiful golden top; just watch it closely!

Creative Second-Day Ideas

Left with some frittata? Lucky you! Here are a few ideas to reinvent those leftovers:

1. Frittata Sandwich: Stack slices between toasted bread or a bagel with avocado for a delightful breakfast sandwich.
2. Lunch Bowl: Crumble leftover frittata over a bed of mixed greens and drizzle with olive oil and balsamic vinegar for an easy salad.
3. Egg Muffin: Chopped frittata can be mixed into your morning omelet or scrambled eggs for a quick-fix breakfast!

Quick Questions

• Can I use other cheese instead of feta? Yes! Try goat cheese for a tangy twist, or cheddar for a classic taste.
• How do I know when my frittata is done? It should be puffed up in the center and lightly browned; a toothpick inserted should come out clean.
• Can I make this ahead of time? Absolutely! Prepare it the night before and reheat in the morning for an effortless breakfast.
• What vegetables can I add? Feel free to incorporate any favorites—zucchini, mushrooms, or even kale work great in this dish!