Roasted Red Pepper & Spinach Frittata
A colorful, high-protein frittata loaded with sweet roasted red peppers, tender spinach, and creamy eggs. Naturally gluten-free, easy to prep, and perfect warm or cold for breakfast, brunch, or a light dinner.
Ingredients
- 8 large eggs
- 1/4 cup milk (or cream)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion (or shallot)
- 1 clove garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup roasted red peppers, chopped (jarred or homemade)
- 1/2 cup crumbled feta cheese (optional; use halal/vegetarian rennet)
- 1/4 teaspoon dried oregano (optional)
- fresh herbs (parsley, dill, or basil) for garnish, optional
Instructions
- Preheat oven to 375°F (190°C). Place an oven rack in the center position.
- In a medium bowl, whisk together eggs, milk, salt, and black pepper until just combined and slightly frothy; set aside.
- Heat olive oil in a 10–12 inch oven-safe skillet over medium heat. Add diced onion (or shallot) and cook until softened and translucent, about 3–4 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant. Add chopped spinach and cook until wilted, 1–2 minutes.
- Add roasted red peppers and oregano (if using); stir for 30–60 seconds to warm through.
- Pour the egg mixture evenly over the vegetables. Gently nudge the veggies so they’re distributed, then cook undisturbed on the stovetop for 2–3 minutes until the edges begin to set.
- Sprinkle feta over the top (if using), then transfer skillet to the oven. Bake 15–18 minutes, or until the center is just set and the top is lightly golden.
- Remove from oven and let rest 5–10 minutes. Garnish with fresh herbs if desired, slice, and serve warm or at room temperature.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 5gProtein: 15gFat: 14gSaturated Fat: 5gSodium: 430mgFiber: 1gSugar: 3g
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