Roasted Red Pepper & Feta Frittata
A fluffy, golden frittata layered with sautéed spinach, roasted red peppers, and tangy feta cheese. Baked to perfection in the oven, this one-skillet dish is rich in protein, fiber, and flavor while staying low in carbs. Perfect for breakfast, brunch, or even dinner.
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.
