Roasted Red Pepper and Spinach Frittata
A delicious and protein-packed frittata featuring roasted red peppers and fresh spinach, perfect for any meal of the day.
Ingredients
Main ingredients
- 6 large eggs The base of the frittata, bringing protein and richness.
- 1 cup roasted red peppers, chopped Adds a sweet, smoky flavor.
- 2 cups fresh spinach, chopped Contributes nutrients and vibrant color.
- 1 medium onion, chopped Enhances the overall taste with sweetness.
- 2 cloves garlic, minced Offers depth and aroma.
- 2 tablespoons olive oil For sautéing and flavor.
- to taste salt To season and enhance flavors.
- to taste pepper Adds a hint of spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add chopped onion and garlic; sauté until fragrant.
- Stir in chopped roasted red peppers and fresh spinach; cook until spinach is wilted.
- Season with salt and pepper to taste.
Cooking
- In a bowl, whisk the eggs until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook on the stove for about 2-3 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes or until the frittata is set and slightly golden on top.
Serving
- Remove the frittata from the oven and let it cool for a few minutes.
- Slice into wedges and serve warm.
- Enjoy your Roasted Red Pepper and Spinach Frittata with fresh herbs or a dollop of yogurt if desired.
Notes
For a fluffier frittata, whisk the eggs vigorously to incorporate air. Use a non-stick skillet to ensure easy removal of the frittata. Store leftovers in an airtight container for up to 3 days in the refrigerator.