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
Scale
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.
