Roasted Red Pepper and Spinach Frittata

Roasted Red Pepper and Spinach Frittata is a colorful, protein-packed dish that’s perfect for breakfast, brunch, or even a light dinner. With vibrant roasted red peppers, fresh spinach, and creamy eggs, this frittata is both nutritious and satisfying. It’s easy to make, full of flavor, and naturally gluten-free, making it a versatile option for any meal of the day.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Great for meal prep—tastes delicious hot or cold
• Packed with protein, iron, and antioxidants
• Naturally low-carb and gluten-free
• Can be served for breakfast, brunch, lunch, or dinner
• Beautiful presentation with vibrant colors
• Customizable with your favorite vegetables or cheese
• Works well for feeding a crowd
• Makes excellent leftovers
• A healthy, filling dish with minimal cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or cream
• Roasted red peppers (jarred or homemade, sliced)
• Fresh spinach (chopped)
• Onion or shallot (optional, finely chopped)
• Garlic (minced)
• Olive oil
• Salt and pepper
• Feta, goat cheese, or shredded cheese of choice (optional)
• Fresh herbs (optional, for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.
3. Stir in chopped spinach and cook until wilted. Add roasted red peppers and cook for another minute.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, if using.
5. Pour the egg mixture into the skillet, gently distributing it over the vegetables.
6. Cook on the stovetop for 2–3 minutes until edges begin to set.
7. Transfer skillet to the oven and bake for 10–12 minutes, or until the center is just set.
8. Let cool slightly before slicing. Garnish with fresh herbs if desired.

Servings and timing

This recipe serves 4–6.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Use kale, arugula, or Swiss chard instead of spinach
• Add mushrooms, zucchini, or cherry tomatoes for extra veggies
• Swap feta for cheddar, mozzarella, or parmesan
• Add chopped ham, bacon, or sausage for a meatier version
• Use non-dairy milk and omit cheese for a dairy-free option
• Spice it up with crushed red pepper or a dash of hot sauce

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave for 30–60 seconds or warm in a skillet over low heat.
Frittata can also be enjoyed cold or at room temperature—perfect for lunchboxes or meal prep.
Freezing is not recommended, as the texture may become watery after thawing.

FAQs

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before adding to the skillet.

Do I need to cook the vegetables first?

Yes, sautéing ensures they’re tender and flavorful and prevents excess moisture in the frittata.

Can I make this ahead of time?

Absolutely! Cook and refrigerate, then reheat or serve cold as needed.

What kind of pan should I use?

An oven-safe skillet (like cast iron or stainless steel) is best to go from stovetop to oven.

Can I double the recipe?

Yes, use a larger skillet or baking dish and increase baking time slightly.

How do I know when it’s done baking?

The center should be just set—no longer jiggly—and a knife inserted should come out clean.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in protein—great for a keto meal.

What’s the best cheese to use?

Feta adds a salty tang, but goat cheese or a melty cheese like mozzarella or cheddar also work well.

Can I add herbs?

Yes! Try parsley, basil, dill, or thyme for added freshness.

What should I serve with it?

It pairs well with a green salad, toast, or roasted potatoes for a complete meal.

Conclusion

Roasted Red Pepper and Spinach Frittata is a simple yet elegant dish that brings together bold flavors, nourishing ingredients, and effortless preparation. Whether served warm from the oven or chilled for a quick lunch, this versatile recipe is a delicious and healthy choice any time of day. Make it once, and it’s sure to become a regular in your rotation.

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