Roasted Red Pepper Spinach Baked (Printable Version)
Colorful Mediterranean-style baked egg dish with roasted peppers, spinach, and melted cheese ready in under an hour.
# What You'll Need:
→ Vegetables
01 - 1 cup roasted red peppers, sliced (about 2 large peppers)
02 - 2 cups fresh spinach, roughly chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy & Eggs
05 - 8 large eggs
06 - 1/3 cup whole milk
07 - 1/2 cup feta cheese, crumbled
08 - 1/2 cup shredded mozzarella or Gruyère cheese
→ Spices & Oils
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Stir the chopped spinach into the skillet and sauté until just wilted, approximately 2 minutes. Add the sliced roasted red peppers and toss to combine. Remove the skillet from heat.
04 - In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried oregano, and red pepper flakes if using. Fold in the crumbled feta and half of the shredded mozzarella or Gruyère.
05 - Pour the egg mixture evenly over the vegetable mixture in the skillet. Gently stir to distribute the fillings throughout. Sprinkle the remaining shredded cheese over the top.
06 - Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes until the center is fully set and the top is lightly golden brown.
07 - Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.
# Expert Hints:
01 -
- It turns a handful of humble ingredients into something that looks and tastes far more impressive than the effort suggests.
- The leftovers are arguably better the next day, cold from the fridge, which makes it a quiet hero for busy weeks.
02 -
- Do not skip the resting step because slicing too early causes the center to weep and the pieces fall apart.
- An ovenproof skillet is nonnegotiable unless you want to transfer everything to a baking dish, which works but loses that rustic one pan charm.
03 -
- Always check the labels on your cheese and milk if cooking for someone who is strictly gluten free, as some processed varieties contain hidden gluten.
- Let the vegetables cool slightly before pouring in the eggs, because if the pan is too hot the eggs start cooking on contact and create an uneven texture.