Roasted Red Pepper & Feta Frittata

Roasted Red Pepper & Feta Frittata

A frittata is an egg-based Italian dish that is similar to an omelette or quiche. It’s a great way to mix up your menu! Let us know what you think!



1 tbsp canola or vegetable oil

2 cloves garlic

3-4 packed cups baby spinach

1/2 12 oz jar roasted red peppers

2 oz feta cheese

Salt and pepper to taste

Pinch of crushed red pepper (optional)

6 large eggs

1/4 cup whole milk or half & half



1.) Preheat the oven to 350 degrees.  Mince the garlic and add it to a 10″ oven-safe skillet, along with the canola 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).

2.) Remove the peppers from the jar and slice 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.

3.) 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.

4.) 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 overcooking the egg inside.  Slice into 6-8 pieces and serve.




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