This Roasted Red Pepper and Feta Frittata is a wholesome, protein-packed dish perfect for breakfast, brunch, or even a light dinner.
Loaded with leafy spinach, sweet roasted peppers, and tangy feta, it delivers balanced nutrition with plant-based fiber, good fats, and low carbs.
Baked in one skillet, it’s simple, quick, and meal-prep friendly—making it a satisfying option for busy weekdays or relaxed weekend gatherings.
Roasted Red Pepper & Feta Frittata
Equipment
- 1 × 10-inch oven-safe cast iron skillet
- 1 × Whisk
- 1 × Cutting board and knife
Ingredients
- 1 tablespoon cooking oil
- 2 cloves garlic minced
- 3 –4 cups baby spinach packed
- ½ jar about 6 oz roasted red peppers, sliced
- 2 ounces feta cheese crumbled
- 6 large eggs
- ¼ cup whole milk or cream
- 1 pinch crushed red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) so it’s fully heated by the time your frittata mixture is ready. Preheating ensures the eggs cook evenly and the frittata develops a light golden top without overbaking.
- Prepare and Mince the Garlic: Peel two cloves of fresh garlic and mince them finely using a sharp knife or garlic press. Smaller pieces will release more flavor quickly when sautéed, infusing the oil with a rich, savory aroma. Set aside while you heat the skillet.
- Sauté Garlic in Oil: Place a 10-inch oven-safe cast iron skillet over medium heat and add 1 tablespoon of cooking oil. Once the oil is warm, add the minced garlic and cook for 1–2 minutes, stirring frequently. The garlic should soften and become fragrant but not brown, as burnt garlic can taste bitter.
- Wilt the Spinach: Add 3–4 packed cups of fresh baby spinach to the skillet. At first, it will look like a lot, but spinach quickly reduces in size as it cooks. Gently toss with the garlic and oil until wilted, which should take 1–2 minutes. The greens should soften but still retain a vibrant color.
- Slice and Add the Roasted Peppers: Drain half a jar (about 6 ounces) of roasted red peppers. Slice them into thin strips for even distribution in the frittata. Add the peppers to the skillet and cook for 1–2 minutes, stirring them through the spinach and garlic mixture. This warms the peppers and blends their natural sweetness into the dish.
- Season the Vegetable Mixture: Sprinkle a light pinch of salt and freshly ground black pepper over the spinach and peppers. For a subtle heat, add a small pinch of red pepper flakes (optional). Stir well to coat the vegetables evenly, then turn off the heat so the mixture doesn’t overcook.
- Add the Feta Cheese: Crumble 2 ounces of feta cheese directly over the cooked vegetables in the skillet. Spread it evenly across the surface so every bite gets some tangy, creamy flavor. Leave the mixture in the skillet; this will form the base of your frittata.
- Whisk the Eggs and Milk: In a medium mixing bowl, crack 6 large eggs. Add ¼ cup of whole milk or cream to create a richer, fluffier texture. Season lightly with salt and pepper. Using a whisk, beat until the eggs are fully combined and slightly frothy, which introduces air and ensures a light, tender frittata.
- Combine Eggs with Vegetables: Slowly pour the whisked egg mixture into the skillet, making sure it spreads evenly over the spinach, peppers, and feta. Gently tilt the skillet if needed to distribute the eggs across the entire surface. Do not stir—this keeps the layers intact and ensures a smooth texture.
- Bake the Frittata: Transfer the skillet to your preheated oven. Bake for 20–25 minutes, or until the center is puffed and the top looks set with a pale golden color. To test doneness, gently shake the skillet—the frittata should not jiggle in the middle.
- Optional Broil for Browning: If you prefer a deeper golden crust, switch the oven to broil for 1–2 minutes at the end of baking. Keep a close eye on it, as broiling can quickly go from golden to burnt. This step gives the frittata a beautiful finish without overcooking the inside.
- Cool and Slice Before Serving: Remove the skillet from the oven carefully (it will be extremely hot). Let the frittata rest for 5 minutes before slicing. This short cooling time allows the eggs to firm up slightly, making it easier to cut clean slices. Use a sharp knife to cut into 6–8 wedges, depending on appetite and portion size. Serve warm, either alone or with a side salad, toast, or roasted potatoes.
Notes
- Use fresh spinach for the best texture, but frozen spinach (thawed and drained well) can be a convenient substitute.
- Whole milk or cream creates a richer frittata, while skim milk keeps it lighter.
- Crumbled feta adds tang, but goat cheese or mozzarella can work if you prefer.
- A cast iron skillet ensures even cooking and a golden crust, but any oven-safe skillet works.
- Red pepper flakes are optional—add more if you enjoy a little heat.
- This frittata is versatile—add mushrooms, onions, or herbs if you want more variety.
- Resting the frittata before slicing helps it set and hold shape.
- Serve warm for the best flavor, but it’s also delicious at room temperature.
Chef’s Secrets for Perfect Results
The secret to a great frittata lies in gentle cooking and proper layering.
Always sauté vegetables just enough to release their moisture but not so much that they become soggy.
This prevents excess liquid from watering down the eggs. Whisk the eggs until lightly frothy, as incorporating air creates a fluffier, tender texture.
Using a cast iron skillet is another pro tip—it holds heat evenly and helps develop a slightly crisp bottom.
Finally, don’t rush the resting step. Allowing the frittata to sit after baking ensures it slices cleanly and doesn’t collapse.
Serving Suggestions and Pairing Ideas
This frittata shines on its own, but it pairs wonderfully with fresh, crisp sides.
For a light brunch, serve with a simple arugula or cucumber salad.
If making it for breakfast, try adding toast, roasted potatoes, or avocado slices for extra satisfaction.
It also makes a great companion to a bowl of soup for a cozy dinner.
For a Mediterranean twist, pair it with olives, hummus, or a grain salad.
Whether enjoyed hot, warm, or even at room temperature, it fits seamlessly into any mealtime spread.
Storage Tips and Reheating Guide
Once cooled, store leftover frittata in an airtight container in the refrigerator for up to 4 days.
For meal prep, slice into wedges before storing for grab-and-go portions.
To reheat, warm slices in the oven at 325°F until heated through, which helps maintain texture.
The microwave works for convenience, but use short intervals to avoid rubbery eggs.
If freezing, wrap individual slices tightly in plastic wrap and then foil; thaw in the fridge overnight before reheating.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! You can bake the frittata, cool it, and refrigerate it for up to four days. It reheats beautifully and makes a quick meal-prep option.
2. What can I use instead of feta?
If you’re not a fan of feta, try goat cheese for creaminess, mozzarella for mild flavor, or cheddar for a sharper taste.
Each cheese changes the profile slightly but keeps the dish delicious.
3. How do I know when the frittata is done?
Check the center—if it no longer jiggles when you gently shake the skillet, it’s ready.
The top should be lightly golden and puffed. A toothpick inserted into the center should come out clean.
4. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well.
Just thaw it completely and squeeze out as much water as possible to prevent excess moisture from affecting the frittata’s texture.
5. Is this recipe keto or low-carb friendly?
Absolutely! With plenty of protein and very few carbs from the vegetables, this frittata is naturally low-carb and suitable for keto diets.
Simply pair it with a low-carb side to keep the meal fully keto-friendly.
