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Roasted Red Pepper and Feta Frittata

Roasted Red Pepper and Feta Frittata
  • Meal

    Breakfast

  • Cusine

    American

Ingredients

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

Salt and pepper to taste

Pinch of crushed red pepper

6 large eggs

1/4 cup whole milk or half and half

Directions

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). 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. 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).