Description
A simple frittata recipe featuring roasted red peppers and fresh spinach.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped roasted red peppers (jarred is fine)
- 1 cup fresh spinach, roughly chopped
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Whisk the eggs, milk, salt, and pepper together in a bowl until combined.
- Heat the olive oil in an oven-safe, non-stick skillet (about 10 inches) over medium heat.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
- Distribute the roasted red peppers evenly over the spinach in the skillet.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle the mozzarella cheese over the top.
- Cook on the stovetop for 3 to 4 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 15 to 20 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the frittata cool in the skillet for 5 minutes before slicing and serving.
Notes
- You can substitute feta or goat cheese for mozzarella if you prefer a sharper flavor.
- If you roast your own peppers, remember to peel and seed them before chopping.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 13
- Cholesterol: 190
Keywords: frittata, roasted red pepper, spinach, egg bake, breakfast, brunch, easy