Roasted Red Pepper and Feta Frittata

Name: Roasted Red Pepper and Feta Frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 Tbsp cooking oil; 2 cloves garlic; 3-4 cups baby spinach; 1/2 oz. jar roasted red peppers; 2 oz. feta; salt and pepper to taste; 1 pinch crushed red pepper (optional); 6 large eggs; 1/4 cup whole milk or cream

User Reviews

4.8

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 to 6 servings
Calories
22993 kcal
Course
Breakfast
Cuisine
gluten-free

Roasted Red Pepper and Feta Frittata

Nancy Wheeler

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Use leftover ingredients to make a frittata, like this Roasted Red Pepper and Feta Frittata. Great for breakfast, brunch or even dinner!

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Ingredients

Servings

1 Tbsp cooking oil $0.04
2 cloves garlic $0.16
3-4 cups baby spinach $1.25
1/2 oz. jar roasted red peppers $1.25
2 oz. feta $1.12
salt and pepper to taste $0.05
1 pinch crushed red pepper (optional) $0.05
6 large eggs $1.62
1/4 cup whole milk or cream $0.16

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Instructions

Preheat the oven to 350ºF. Mince the garlic and add it to a 10-inch oven safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).