Description
A vibrant, hearty frittata made with spinach, roasted red peppers, and creamy feta cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 Tbsp cooking oil
- 2 cloves garlic, minced
- 3–4 cups baby spinach (packed)
- 1/2 jar (12 oz.) 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
Instructions
- Preheat the oven to 350°F.
- Mince the garlic and add to a 10-inch oven-safe skillet with the cooking oil. Sauté over medium heat for 1-2 minutes until garlic is soft.
- Add spinach to the skillet and sauté until wilted, about 1-2 minutes.
- Add sliced roasted red peppers and sauté for another 1-2 minutes.
- Season vegetables with salt, pepper, and crushed red pepper if desired.
- Remove from heat and crumble feta over the top.
- In a separate bowl, whisk together eggs and milk, seasoning with salt and pepper.
- Pour the egg mixture over the vegetables in the skillet and transfer to the oven.
- Bake for 20-25 minutes, until puffed and lightly golden brown. Optionally broil for 1-2 minutes for added browning.
- Slice into 6-8 pieces and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to 2 months. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 220mg