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Spinach Bell Pepper Frittata

Home » 150+ Easy Breakfast Recipes » 120+ Brunch Recipes » 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.

Spinach Bell Pepper Frittata in a saute pan with a bowl of bell peppers

Spinach Bell Pepper Frittata

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 Spinach Bell Pepper Frittata that I made for Brunch Week. As my fellow food bloggers know,  creating and photographing many dishes mid-day to take advantage of the natural light for photographs is ideal.

So my lunch on this particular day was a terrific, veggie-packed egg dish. Bill spotted the leftover frittata in the fridge and was quite chuffed when I told him it was fair game for breakfast the next morning.

Overhead view of Spinach Frittata in a saute pan

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 from Baloian Farms, one of our sponsors, 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 melting Muenster. A non-stick pan is ideal for this feat, but I managed just fine with my stainless steel saute pan.

The veggies were cooked till tender, the eggs were added and cooked briefly before the pan was popped in the oven till the frittata was puffed to perfection. Bill shared his gratitude for this terrific breakfast treat when he got home for dinner that night.

Spinach Frittata

More Brunch Recipes You’ll Love:

Spinach and Bell Pepper Frittata

Spinach and Bell Pepper Frittata

A versatile dish that's delicious for any meal of the day

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Yield 4 servings


  • 1 shallot, minced
  • 3 mini bell peppers, sliced into rings with seeds removed, I used Baloian Farms
  • 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


  1. Preheat oven to 400º.
  2. Saute shallots and bell peppers in olive oil in a non-stick skillet till tender. Add spinach and saute till wilted. Stir in basil.
  3. 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 (I recommended OXO Flip & Fold Omelet Turner) to let some of the uncooked egg flow under the fritatta. Cook for a couple minutes, then pop the pan in the oven and cook till puffed and slightly browned (time will vary depending on size of your pan, but mine took 10 minutes). Center should be look set.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 382mgSodium: 484mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 16g


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40 comments on “Spinach Bell Pepper Frittata”

  1. I was just thinking about utilizing eggs more for dinner. Thanks, Liz. This sounds delish!

  2. I love friattas! I haven’t had one in forever!

  3. I adore frittatas! This looks fantastic and I would eat it anytime of day!

  4. Natural light is the best for photography. Totally agree with you on that. Beautifully done frittata, Liz.

  5. Last days we had lots of bell pepper salads…time to do a frittata for the lunch! This looks very delicious and appetizing, Liz.

  6. What a lovely looking frittata. I love how it has the capsicum rings in it. I agree with you and Bill that frittata is perfect for breakfast xx

  7. Looving this frittata! Fine way to sneak in veggies!
    🙂 ela

  8. Exceptional recipe! Having been raised with our own eggs from my Grandma’s chickens in the village, the most important ingredient in such dishes is the egg, in my humble opinion. Its quality and taste is the one that defines the dish. So organic/free range eggs would be a must for this.
    Kudos Liz! Amazing work, as always.

  9. I love a trittata! They are so versatile. The fillings are limitless. I love yours, what a wonderful way to get your spinach in.

  10. I love brunches … and frittata! I love that you can have the leftovers the next morning for breakfast, too. I usually heat mine up in the microwave and it stays just fine. Spinach and peppers seem like a great base for a yummy frittata.

  11. I would love it for breakfast instead of omelet 🙂

  12. You’re right about not a lot of effort but a well made frittata is pure delight to eat.

  13. What a beautiful frittata for brunch, love the vibrant colors!

  14. I’m so used to you posting gorgeous desserts that it’s no surprise your savory dishes would be just as beautiful!

  15. Lizzy,
    Oooo, another spinach recipe. Love spinach and eggs. Adding bell peppers can only make it better.

  16. Lovely, healthy frittata. It must be nice for your hubby having the pick of blog post leftovers in the morning. You are a prolific poster! Unreal.

  17. I love the versatility of a frittata and this wouldn’t last very long especially if my boys were home!

  18. Awesome job, looks gorgeous. And tasty, too.

  19. love this frittata and the pics are amazing as well. I always try to incorporate different veggies into a frittata receipe.

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