Description
A fluffy frittata bursting with sautéed garlic, fresh spinach, and roasted red peppers, topped with creamy feta.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 3–4 cups baby spinach
- 1/2 jar (12 oz) roasted red peppers, sliced
- 2 oz feta, crumbled
- Salt and pepper to taste
- 1 pinch crushed red pepper (optional)
- 6 large eggs
- 1/4 cup whole milk or cream
Instructions
- Preheat the oven to 350°F.
- Mince the garlic and sauté with olive oil in a 10-inch oven-safe skillet for 1-2 minutes until soft and fragrant.
- Add the fresh spinach and sauté until wilted, about 1-2 minutes.
- Add sliced roasted red peppers and sauté for 1-2 minutes more.
- Season with salt, pepper, and crushed red pepper flakes if desired.
- Crumble feta on top of the veggies.
- Whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over the vegetables in the skillet.
- Bake for 20-25 minutes until the center is puffed and top is golden brown.
- If more browning is desired, broil for 1-2 minutes.
- Slice into 6-8 pieces and serve warm.
Notes
Perfect for breakfast, brunch, or a light dinner. Leftovers can be stored in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 250mg