Roasted Red Pepper Spinach Frittata (Printable)
Colorful baked frittata with roasted red peppers, spinach, feta and melty cheese—easy, vegetarian, and gluten-free.
# What You'll Need:
→ Vegetables
01 - 1 cup roasted red peppers, sliced (about 2 large peppers)
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 8 large eggs
06 - ⅓ cup whole milk
07 - ½ cup feta cheese, crumbled
08 - ½ cup shredded mozzarella or Gruyère cheese
→ Spices & Oils
09 - 2 tablespoons olive oil
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven for even heat distribution.
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 translucent. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the chopped spinach and sauté until just wilted, approximately 2 minutes. Add the roasted red pepper slices, stir to combine with the vegetables, and remove the skillet from heat.
04 - In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, 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 over the vegetables in the skillet. Gently stir to distribute the fillings evenly 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 -
- It is the rare dish that genuinely works for breakfast, lunch, or dinner without feeling like a compromise at any of those meals.
- The roasted red peppers turn everything slightly sweet and smoky, which makes even plain eggs taste like you tried much harder than you did.
02 -
- Do not skip patting the roasted peppers dry because excess moisture will make the bottom of the frittata wet and rubbery instead of silky.
- Taking the skillet off the heat before adding the egg mixture prevents the bottom from overcooking while the center is still raw in the oven.
03 -
- The cast iron skillet is not optional here because it holds heat in a way that creates a crispy edge you simply cannot get with a nonstick pan.
- Letting the eggs sit out for twenty minutes before whisking makes a noticeable difference in how light and fluffy the final texture turns out.