Roasted Red Pepper Frittata

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 265 cal
• 18g protein
• 8g carbs
• 18g fat
• 2g fiber

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Ingredients

• 10 large eggs
• 12 oz jarred roasted red peppers (drained)
• 1 medium fresh red bell pepper
• 2 cups packed baby spinach
• 1 small yellow onion
• 3 garlic cloves
• 1/3 cup whole milk
• 1 cup shredded Gruyère or sharp white cheddar
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp chopped fresh parsley
• 1/4 tsp optional crushed red pepper flakes

Instructions

1. 1Preheat the oven to 375°F. Pat the jarred roasted red peppers dry with paper towels and slice them into thin strips so excess liquid does not water down the frittata.
2. 2Dice the fresh red bell pepper and thinly slice the onion. Mince the garlic. Having everything prepped keeps the stovetop stage smooth.
3. 3Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and fresh bell pepper and cook 6 to 8 minutes until softened and lightly caramelized at the edges.
4. 4Stir in the garlic, oregano, and optional red pepper flakes; cook 30 seconds until aromatic. Add the spinach and cook 1 to 2 minutes just until wilted, then fold in the roasted red pepper strips.
5. 5In a large bowl whisk the eggs, milk, salt, and black pepper until uniform and slightly foamy. Stir in most of the shredded cheese, reserving a small handful for the top.
6. 6Spread the pepper-spinach mixture evenly in the skillet. Pour the egg mixture over the top and gently shake the pan so the eggs settle into every gap. Sprinkle the remaining cheese across the surface.
7. 7Cook on the stovetop over medium-low heat for 3 to 4 minutes without stirring, until the edges just begin to set. Transfer the skillet to the oven.
8. 8Bake 14 to 18 minutes until the center is puffed, set, and no longer jiggly, and the top is lightly golden. A knife inserted near the center should come out clean.
9. 9Rest the frittata in the pan for 5 minutes so it firms up for clean slices. Garnish with chopped parsley, cut into wedges, and serve warm or at room temperature.