Roasted Red Pepper Feta Frittata
A fluffy, veggie-packed frittata with roasted red peppers, spinach, and salty pockets of feta.
Steps
- 1
Preheat oven to 400°F (205°C). In a medium bowl, whisk together the eggs, milk or half-and-half, salt, and black pepper.
- 2
Heat the olive oil in an oven-safe skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.
- 3
Stir in the roasted red peppers and spinach and cook for 1 to 2 minutes until the spinach wilts.
- 4
Pour in the egg mixture and gently stir once or twice so the vegetables are evenly distributed.
- 5
Scatter the feta over the top and cook without stirring for 2 minutes, just until the edges begin to set.
- 6
Transfer the skillet to the oven and bake for 10 to 12 minutes until the center is set and the top is lightly golden.
- 7
Let cool for a few minutes, then finish with herbs if using and slice into wedges.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Serve it with a little lemony arugula on the side if you want brunch to feel more put together.
- Swap the feta for goat cheese if you want something creamier and a little tangier.
- A spoonful of pesto on top makes each slice feel a lot more dressed up with basically no extra work.
- This reheats beautifully, so it is worth making even if you are mostly thinking about tomorrow morning.