If you are looking for a vibrant and satisfying dish that brings together fresh vegetables and creamy cheese in a way that feels both comforting and exciting, the Red Pepper, Spinach, and Goat Cheese Frittata Recipe is exactly what you need. This recipe bursts with color and flavor — from the sweetness of the red bell peppers and tender spinach to the tangy, velvety goat cheese, all wrapped up in fluffy, perfectly cooked eggs. Whether it’s a leisurely weekend brunch or a quick yet delightful weeknight dinner, this frittata promises to be a crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
This recipe shines because it relies on simple, fresh ingredients that each play a crucial role. Every component works together to create a balance of texture, taste, and eye-catching color. The ingredients list is straightforward but packs a punch in flavor.
- 8 large eggs: The heart of the frittata, eggs provide structure and a tender, airy texture when cooked right.
- 1/4 cup milk: This adds a touch of creaminess and helps lighten the eggs for a softer bite.
- 1 red bell pepper, diced: Adds a sweet crunch and vibrant color that makes the dish pop.
- 2 cups fresh spinach, chopped: Brings earthiness, a slight bitterness, and a lovely green hue.
- 1/2 cup crumbled goat cheese: A creamy, tangy punch that melts into the eggs and vegetables, tying everything together.
- 1 small onion, finely chopped: Infuses the dish with subtle sweetness and depth.
- 2 tablespoons olive oil: Essential for sautéing and adds a fruity richness.
- Salt and pepper to taste: Enhances all the other flavors perfectly.
- 1 teaspoon dried oregano (optional): Adds a fragrant herbal undertone that complements the vegetables beautifully.
How to Make Red Pepper, Spinach, and Goat Cheese Frittata Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 375°F (190°C), ensuring it’s ready when the skillet needs it. Meanwhile, whisk your eggs together with milk, salt, pepper, and dried oregano if you’re using it. This mixture sets the foundation — seasoned and ready to envelop the veggies with creamy richness.
Step 2: Sauté the Vegetables
Heat the olive oil in an oven-safe skillet over medium heat. Toss in your finely chopped onions and diced red bell pepper. Sauté them until they soften and release their sweet aromas, about 5 minutes. Then, add the chopped spinach and cook for another couple of minutes until it wilts down, melding its flavors with the other veggies.
Step 3: Combine Egg Mixture and Vegetables
Pour the prepared egg mixture evenly over the sautéed vegetables in the skillet. Without stirring, sprinkle the crumbled goat cheese over the top. That cheese will melt into pockets of tangy creaminess as it cooks, creating a delightful contrast against the tender vegetables and eggs.
Step 4: Cook on the Stovetop
Let the frittata cook gently on the stovetop for 3 to 4 minutes. During this time, the edges will begin to set while the center remains loose. This step is critical as it kickstarts the cooking process and ensures a smooth transition from pan to oven.
Step 5: Bake to Perfection
Transfer the skillet carefully to your preheated oven and bake for 10 to 12 minutes. This finishing stage allows the frittata to fully set and develop a beautiful, lightly golden top. You’ll know it’s ready when the center is firm but still moist and inviting.
Step 6: Rest and Serve
After removing the skillet from the oven, give your frittata a few minutes to cool slightly. This resting period helps it firm up just enough for easy slicing, while locking in all those vibrant flavors. Serve warm for the best experience.
How to Serve Red Pepper, Spinach, and Goat Cheese Frittata Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives can brighten every bite and add freshness on top. A light drizzle of good-quality olive oil or a few chili flakes also add a lovely finishing touch, lifting the flavors even higher.
Side Dishes
This frittata pairs wonderfully with crisp, lightly dressed green salads or a fresh fruit salad for a balanced meal. You could also serve it alongside rustic toasted bread or crusty baguette slices to soak up any eggy goodness leftover on the plate.
Creative Ways to Present
For an elegant brunch, cut the frittata into neat wedges and plate each with a small dollop of avocado salsa or a vibrant tomato relish. Alternatively, serve it in mini cast iron skillets for personal portions that look utterly charming and inviting.
Make Ahead and Storage
Storing Leftovers
If you have extra frittata, store it in an airtight container in the refrigerator for up to 3 days. It keeps beautifully and the flavors actually deepen overnight, making leftovers just as delightful as the first serving.
Freezing
This frittata freezes well if you want to keep it longer. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen portions are best used within 1 to 2 months to maintain the fresh taste and creamy texture.
Reheating
To reheat, pop slices into a preheated oven at 350°F (175°C) for 10 minutes or microwave on medium power until warmed through. Avoid overheating to preserve the delicate texture and prevent the cheese from drying out.
FAQs
Can I use other types of cheese instead of goat cheese?
Absolutely! Feta or ricotta make excellent substitutes, offering a different but delightful tang and creaminess. Just keep in mind that goat cheese has a unique sharpness that really complements the red pepper and spinach.
Is this frittata suitable for meal prep?
Yes, this Red Pepper, Spinach, and Goat Cheese Frittata Recipe is great for meal prepping. It stores well in the fridge and can be quickly reheated, making it a nutritious grab-and-go option for busy days.
Can I make this recipe dairy-free?
You can omit the goat cheese or substitute it with a dairy-free cheese alternative. The flavor will be different, but the frittata will still be delicious and full of vibrant veggies.
What’s the best pan to use for making this frittata?
Using an oven-safe skillet, preferably cast iron or non-stick, is ideal. It allows you to sauté the vegetables and bake the frittata in the same dish, making cleanup easier and the cooking more efficient.
How do I know when the frittata is cooked perfectly?
The frittata is done when the edges are set and slightly golden and the center feels firm but still moist. If a knife inserted in the middle comes out clean, you’re good to go!
Final Thoughts
There is something incredibly satisfying about the Red Pepper, Spinach, and Goat Cheese Frittata Recipe that makes it a reliable favorite any time of day. Its colorful ingredients and balanced flavors make it more than just eggs in a pan — it’s a dish that feels thoughtful and nurturing. I encourage you to give this recipe a try soon; once you experience its magic, it might just become one of your staple meals too.
Print
Red Pepper, Spinach, and Goat Cheese Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Pepper, Spinach, and Goat Cheese Frittata is a vibrant and satisfying breakfast or brunch dish featuring sautéed red bell peppers, fresh spinach, and creamy goat cheese baked to perfection in a fluffy egg base. It’s a delicious, nutritious meal that combines fresh vegetables with rich flavors, perfect for a wholesome start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 teaspoon dried oregano (optional)
Vegetables and Cheese
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 1/2 cup crumbled goat cheese
Cooking Fat
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is hot and ready for baking the frittata once the stovetop cooking is done.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and optional dried oregano until fully combined and slightly frothy.
- Sauté the vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the finely chopped onions and diced red bell pepper, cooking and stirring occasionally until softened, about 5 minutes.
- Wilt the spinach: Add the chopped fresh spinach to the skillet with the onions and peppers, cooking until the spinach wilts, about 2 minutes more.
- Combine eggs and vegetables: Pour the prepared egg mixture evenly over the cooked vegetables in the skillet. Then sprinkle the crumbled goat cheese evenly over the top of the eggs and vegetables.
- Set the edges on stovetop: Cook the mixture without stirring on the stovetop for 3 to 4 minutes, allowing the edges to start setting and firming up.
- Bake the frittata: Transfer the oven-safe skillet to the preheated oven and bake for 10 to 12 minutes. Bake until the frittata is fully set in the center and lightly golden on top.
- Serve: Remove the skillet from the oven, allow the frittata to cool slightly for easier slicing, then cut into wedges and serve warm.
Notes
- Use an oven-safe skillet to easily transfer the frittata from stove to oven.
- For a different flavor, try adding fresh herbs like basil or thyme instead of oregano.
- Make sure not to overcook the frittata in the oven to keep it moist and tender.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
- To add protein, consider including cooked bacon or sausage in the vegetable sauté step.
