Description
A vibrant, protein-rich Italian frittata blending roasted red peppers and wilted spinach in a custard of whisked eggs and feta cheese. Perfect for brunch or a quick weeknight meal, this oven-baked dish balances sweet, earthy, and savory flavors.
Ingredients
10 large eggs, whisked thoroughly
1 cup roasted red peppers, drained and sliced
3 cups fresh spinach, roughly chopped
1/2 cup feta cheese, crumbled
2 tablespoons olive oil, extra virgin preferred
2 cloves garlic, minced finely
Sea salt and cracked black pepper, to taste
Instructions
Preheat oven to 375°F
Whisk eggs until yolks and whites are fully integrated
Season egg mixture with sea salt and black pepper
Heat olive oil in a 10-inch oven-safe skillet over medium heat
Sauté minced garlic until fragrant
Add spinach and cook until wilted
Incorporate sliced roasted red peppers into the mixture
Spread vegetable mixture evenly in the skillet
Pour egg mixture over vegetables, distributing it to the pan edges
Sprinkle crumbled feta cheese on top
Transfer to oven and bake until set, 10-15 minutes
Let cool slightly before slicing into wedges
Notes
Use an oven-safe skillet to avoid transferring to a baking dish
Freeze uncooked frittata (covered) up to 2 weeks; bake directly from frozen, adding 5-10 minutes to cook time
Substitute goat cheese for feta if preferred
Add cherry tomatoes or sun-dried tomatoes for extra flavor
Adjust seasoning tolerance for salt/pepper
- Prep Time: 15
- Cook Time: 20
- Category: Quick & Easy
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: One frittata wedge
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 250mg