Description
A vibrant and nutritious Red Pepper, Spinach and Goat Cheese Frittata that combines sweet red peppers, earthy spinach, and creamy tangy goat cheese. This easy and quick baked egg dish is perfect for breakfast or brunch, offering bold balanced flavors, a beautiful colorful presentation, and versatility to adapt to various dietary preferences.
Ingredients
Scale
Vegetables and Aromatics
- 1–2 fresh red peppers, diced
- 2 cups baby spinach leaves, rinsed and drained
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Dairy and Eggs
- 4 large eggs
- 100 grams (about 3.5 oz) goat cheese, crumbled
Oils, Herbs and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme or 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Vegetables: Begin by washing and dicing the red peppers into small, bite-sized pieces. Rinse the baby spinach leaves and drain them well to avoid extra moisture. Mince the garlic and finely chop the onion to bring out their aromas during cooking.
- Sauté Onions, Garlic, and Peppers: Heat olive oil in an oven-safe skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Then add the red peppers, cooking until they’re tender but still vibrant, stirring occasionally.
- Add Spinach and Herbs: Stir in the spinach and fresh herbs such as thyme or parsley. Cook just until the spinach wilts, keeping the colors lively and the flavors fresh.
- Whisk Eggs and Seasonings: In a bowl, whisk together eggs with salt and pepper until smooth and slightly frothy. This will give the frittata a light and airy texture.
- Combine and Add Goat Cheese: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Crumble goat cheese evenly on top so it melts gently as the eggs cook.
- Cook on Stove and Finish in Oven: Cook the frittata on low heat for a few minutes until the edges begin to set. Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the eggs are fully set and lightly golden on top, usually about 8-10 minutes.
Notes
- Use a non-stick or well-seasoned skillet to help the frittata release easily without sticking.
- Don’t overcook the veggies; keep them slightly crisp to preserve texture and flavor.
- Use room temperature eggs for better mixing and even cooking.
- Distribute goat cheese crumbles evenly for balanced creaminess in every bite.
- Let the frittata rest for a few minutes before slicing to help it hold together.
- Variations: Swap goat cheese with feta or ricotta, add extra veggies, make vegan with chickpea flour and tofu cheese, add spices for heat, or include proteins like sausage or smoked salmon.
- Reheat gently in oven or microwave to avoid drying out the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 210 mg
Keywords: frittata, red pepper, spinach, goat cheese, breakfast, brunch, baked eggs, healthy, vegetarian