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Roasted Red Pepper and Spinach Frittata

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A light and savory roasted red pepper and spinach frittata packed with vegetables and protein. Perfect for breakfast, brunch, or a quick weeknight meal.

Ingredients

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  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 cup fresh spinach, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 teaspoon dried oregano (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
  4. Add chopped spinach and cook until wilted, about 1-2 minutes.
  5. Stir in roasted red peppers and oregano if using.
  6. Pour egg mixture over the vegetables in the skillet. Stir gently to combine.
  7. Sprinkle feta cheese evenly over the top.
  8. Transfer skillet to the oven and bake for 15-18 minutes, or until the eggs are set and the top is slightly golden.
  9. Remove from oven, let cool slightly, slice, and serve warm or at room temperature.

Notes

  • Use jarred roasted red peppers for convenience.
  • Frittata can be served warm or cold and stored in the fridge for up to 3 days.
  • Try adding mushrooms or swapping feta for goat cheese for variation.

Nutrition

Find it online: https://ukfinda.com/roasted-red-pepper-and-spinach-frittata/