Roasted Red Pepper Spinach Baked Frittata (Print Version)
Colorful Mediterranean-style baked frittata with roasted red peppers, fresh spinach, and creamy cheese.
# 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 - 1/3 cup whole milk
07 - 1/2 cup feta cheese, crumbled
08 - 1/2 cup shredded mozzarella or Gruyère cheese
→ Spices & Oils
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Sauté the diced onion 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 sliced roasted red peppers, stir to combine evenly, and remove the skillet from heat.
04 - In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried 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 sautéed vegetables in the skillet. Gently stir to distribute the fillings evenly throughout. Sprinkle the remaining shredded cheese over 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 Advice:
01 -
- The sweet roasted peppers and salty feta create a flavor combination that tastes far more effortful than it actually is.
- It works equally well for a lazy Sunday brunch or a Tuesday dinner when you want something warm without thinking too hard.
- Leftovers hold up beautifully in the fridge, making it one of those rare dishes that tastes just as good cold the next morning.
02 -
- Do not skip the resting period because slicing too early causes the center to collapse and release steam, leaving you with a soggy middle.
- Drain the roasted red peppers thoroughly on paper towels before adding them, because excess oil or liquid is the single biggest enemy of a set frittata.
03 -
- Cook the vegetables in the same skillet you bake in so the flavors build on each other and you save yourself washing an extra pan.
- Whisk the eggs until they are completely uniform with no visible streaks of white, because those streaks turn into rubbery patches in the finished frittata.