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.
Ingredient Notes:
- 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
Spinach and Bell Pepper Frittata
A versatile dish that's delicious for any meal of the day. May easily substitute other cheeses and vegetables.
Ingredients
- 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
Instructions
- 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.
Notes
Use other cheeses, leftover vegetables, etc, to make it your own!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 382mgSodium: 484mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 16g
42 Comments on “Spinach Bell Pepper Frittata”
Was so good for Sunday brunch, will make it again for sure.
love this frittata and the pics are amazing as well. I always try to incorporate different veggies into a frittata receipe.
Awesome job, looks gorgeous. And tasty, too.
I love the versatility of a frittata and this wouldn’t last very long especially if my boys were home!
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.
Lizzy,
Oooo, another spinach recipe. Love spinach and eggs. Adding bell peppers can only make it better.
Annamaria
I’m so used to you posting gorgeous desserts that it’s no surprise your savory dishes would be just as beautiful!
What a beautiful frittata for brunch, love the vibrant colors!
You’re right about not a lot of effort but a well made frittata is pure delight to eat.
I would love it for breakfast instead of omelet 🙂
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.
I love a trittata! They are so versatile. The fillings are limitless. I love yours, what a wonderful way to get your spinach in.
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.
Panos:)
Looving this frittata! Fine way to sneak in veggies!
🙂 ela
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
Last days we had lots of bell pepper salads…time to do a frittata for the lunch! This looks very delicious and appetizing, Liz.
Natural light is the best for photography. Totally agree with you on that. Beautifully done frittata, Liz.
I adore frittatas! This looks fantastic and I would eat it anytime of day!
I love friattas! I haven’t had one in forever!
I was just thinking about utilizing eggs more for dinner. Thanks, Liz. This sounds delish!