Spinach Bell Pepper Frittata
Eggs are such a versatile ingredient. I go through dozens of eggs each month to use in desserts, but they’re just as fabulous in breakfast, brunch, or even dinner recipes like this delectable Spinach Bell Pepper Frittata.
This Vegetable Frittata goes from stovetop to oven and is a simple, easily adaptable way to get a meal on the table in no time! If you loved my Roasted Broccoli Frittata, you’ll be thrilled with this one, too.
Why You Must Make
- It’s easily adaptable to whatever vegetables and cheese you have in your kitchen.
- Leftovers are easily warmed up in the microwave for lunch, a low-carb snack, or another day’s breakfast.
- It has my picky husband’s endorsement!
The hubby is out the door for work before 6 AM nearly every day. He’ll often joke asking me whether I’m planning to have his bacon and eggs hot and ready by the time he’s set for breakfast. Uh, no. But he does get lots of yummy blog leftovers like this frittata.
- Shallots – Dice into small pieces. May substitute with a tablespoon or so of sweet onion or sliced green onions.
- Mini bell peppers – Remove the seeds, then slice. May substitute chopped red bell pepper if that’s more readily available in your market.
- Olive Oil – Extra virgin if available
- Baby Spinach – the stems are more tender than regular spinach.
- Eggs – I use large in all my recipes unless otherwise noted. Whisk, but do not overbeat.
- Heavy Cream – Adds a bit of richness.
- Salt – Kosher salt, though table salt is fine, tool Just use a bit less.
- Black pepper – Freshly ground is the most flavorful
- Muenster Cheese – Any favorite cheese will do like Cheddar, Provolone, Swiss, Gouda
- Fresh Basil – Use fresh if available. Use 1/3 the amount if you substitute dried basil. Save a sprig to garnish, if desired.
How to Make a Frittata
A frittata is a nearly effortless egg dish that you start on the stovetop and finish in the oven. I love adding aromatics, veggies, and cheese. The options are limitless. For this frittata, I had a lovely stash of mini bell peppers, so I sliced up a couple along with a shallot and a couple of cups of baby spinach.
There were loads of options in my cheese drawer, but I selected some easy-to-melt Muenster. A non-stick pan is ideal for this feat, but I managed just fine with my cast iron skillet.
- First, cook the veggies in olive oil until tender.
- Whisk together the eggs and cream, and stir in the grated cheese.
- Pour the egg mixture over the vegetables and cook briefly.
- Next, pop the pan into the oven until the spinach frittata is puffed to perfection.
Frequently Asked Questions
A frittata is an Italian omelet, and in contrast to a French omelet, has ingredients mixed into the eggs vs folded inside. It’s cooked more slowly than an omelet, so it is firmer, too.
A quiche is an egg custard baked in a pastry shell. A frittata does not have enough dairy added to be considered a custard and is cooked in a pan. A quiche has French roots.
Any leftover frittata should be stored in the refrigerator for up to 4 days in an airtight container. It can also be frozen, then gently reheated in the oven before serving.
You May Also Like:
- Fabulous Brunch Recipes from Kudos Kitchen by Renee
- Roasted Broccoli Fritatta
- Ham Egg and Cheese Breakfast Sliders
- Homemade Bagels
- Baked Denver Omelet
- Spinach Mushroom Quiche
- More Brunch Recipes
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- 1 shallot, minced
- 3 mini bell peppers
- 2 teaspoons olive oil
- 2 cups baby spinach, chopped
- 8 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup shredded Muenster cheese
- 1 tablespoon basil, chiffonade
- Preheat oven to 400º.
- Saute shallots and bell peppers in olive oil in a non-stick skillet till tender. Add spinach and saute till wilted. Stir in basil.
- Whisk together eggs, salt, pepper, and cheese and add to skillet. Cook over medium-low heat, and carefully lift the edges of the egg with your spatula
- to let some of the uncooked egg flow under the frittata.
- Cook for a couple of minutes, then pop the pan in the oven and cook till puffed and slightly browned (time will vary depending on the size of your pan, but mine took 10 minutes). The Center should be look set.
Use other cheeses, leftover vegetables, etc, to make it your own!
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Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 382mgSodium: 484mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 16g