Description
A delicious and easy-to-make frittata featuring a flavorful combination of feta cheese, spinach, roasted red bell pepper, and fresh herbs. This protein-packed breakfast or brunch dish is cooked starting on the stovetop, then finished in the oven for a perfectly set, fluffy texture.
Ingredients
Egg Mixture
- 6 eggs (cracked into a bowl)
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped basil (optional)
Vegetables & Fats
- 2 tbsp butter or avocado oil
- 3 green onions (both the white and green parts, thinly sliced)
- 1 cup washed baby spinach (1 ounce, roughly chopped)
- 1 large roasted red bell pepper (jarred is perfect, roughly chopped, about 1/2 cup)
Cheese
- 1/4 cup crumbled feta cheese (1.5 ounces, optional)
Instructions
- Preheat Pan and Oven: Preheat a 9-inch cast iron pan over medium-high heat. Simultaneously, preheat your oven to 350ºF (175ºC) to prepare for baking the frittata to finish cooking.
- Whisk Eggs and Seasonings: In a medium-sized bowl, whisk together the eggs, sea salt, freshly ground black pepper, and chopped basil until fully combined. Set this egg mixture aside.
- Sauté Vegetables: Add butter or avocado oil to the heated cast iron skillet. Once melted, add the sliced green onions, chopped spinach, and roasted red bell pepper. Sauté for less than 1 minute until the spinach brightens and just begins to wilt.
- Combine and Add Eggs: Reduce the skillet heat to medium. Pour the prepared egg mixture over the sautéed vegetables in the pan. Stir gently to evenly incorporate the vegetables into the eggs. Then, sprinkle the crumbled feta cheese evenly over the top.
- Cook on Stove: Allow the eggs to cook undisturbed on medium heat for 5-6 minutes. You will notice the edges starting to set while the center remains slightly loose.
- Bake to Finish: Transfer the entire skillet to the preheated oven. Bake for about 10-12 minutes until the frittata is fully set and cooked through.
- Serve: Remove from the oven and serve immediately or at room temperature. The frittata can also be refrigerated for 3-4 days and reheated in portions as needed.
Notes
- If you don’t have a cast iron skillet, an oven-safe nonstick or stainless steel skillet will work as well.
- Jarred roasted red bell peppers are convenient, but you can roast your own fresh peppers if preferred.
- The feta cheese adds a nice tang and saltiness, but you can omit or substitute with another cheese to suit your taste or dietary needs.
- Fresh basil is optional, but it adds a lovely herbal note to the eggs.
- Ensure your skillet is oven-safe before transferring to the oven to avoid damage.
- Leftover frittata can be enjoyed cold or gently reheated in a microwave or oven.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean