A delicious and healthy brunch option combining roasted red peppers and spinach in a baked frittata that’s both satisfying and easy to prepare.
Ingredients
Scale:
1 cup roasted red peppers, chopped
2 cups fresh spinach, chopped
1 small onion, diced
2 cloves garlic, minced
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup feta cheese, crumbled
Fresh parsley or basil for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large, oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and chopped spinach, cooking for 1-2 minutes until the spinach wilts.
Stir in the chopped roasted red peppers and cook for another minute. Remove the skillet from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, oregano, and paprika until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet, gently stirring to mix ingredients.
Sprinkle the crumbled feta cheese evenly over the top.
Bake for 20-25 minutes until set in the center and lightly golden on top.
Once baked, let the frittata cool for a few minutes before slicing and garnishing with fresh herbs.
