Category, DifficultyBeginner

This Roasted Red Pepper Frittata with Feta and Spinach is packed with flavour. It's gluten free, & a delicious protein packed way to begin the day or as a Summer Lunch.

Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins

 1 Tbsp Olive Oil
 2 teaspoons Garlic
 3-4 cups Baby Spinach
 1⁄2 cup Roasted Red Peppers
 100gm Feta
 Salt and pepper to taste
 Pinch of Red Pepper (optional)
 6 Eggs
 1⁄4 cup Milk

1

Preheat the oven to 180°C. Mince the garlic and add it to an oven safe skillet, along with the olive oil. Sauté over medium heat for 1-2 Minutes , or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).

2
3

Remove the peppers from the jar and slice into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.

4
5

Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.

6
7

Bake the frittata for 20-25 Minutes , or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the grill for 1-2 Minutes . This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

Ingredients

 1 Tbsp Olive Oil
 2 teaspoons Garlic
 3-4 cups Baby Spinach
 1⁄2 cup Roasted Red Peppers
 100gm Feta
 Salt and pepper to taste
 Pinch of Red Pepper (optional)
 6 Eggs
 1⁄4 cup Milk

Directions

1

Preheat the oven to 180°C. Mince the garlic and add it to an oven safe skillet, along with the olive oil. Sauté over medium heat for 1-2 Minutes , or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).

2
3

Remove the peppers from the jar and slice into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.

4
5

Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.

6
7

Bake the frittata for 20-25 Minutes , or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the grill for 1-2 Minutes . This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

Roasted Red Pepper & Feta Frittata