Spinach, Red Pepper, & Cheese Frittata

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  • By Sarah Koszyk, MA, RDN on
  • March 19th, 2013

Spinach, Red Pepper, & Cheese Frittata
Prep time
Cook time
Total time
Frittata’s are fantastic recipes to make for parties! We had a lot of people over for Sunday brunch before St. Patty’s Day Dinner. I made the frittata on Saturday and just warmed it up on Sunday. You can get creative and put so many different combinations of veggies into a frittata. You can also add bacon, ham, and other meats to a frittata. Frittatas make great finger foods, too, for fun appetizers! We served our frittata with a fruit salad and homemade Applesauce Banana Bread Muffins for a complete balanced brunch. Delicious!
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 12
  • 12 eggs
  • 2 red bell peppers, diced
  • 1 bunch of spinach, chopped
  • 4 green onions, finely chopped
  • 1 Tbsp non fat milk
  • 6 oz cheese, grated (use a semi- to medium-hard cheese like Swiss, Gouda, or Cheddar. I used Gouda)
  • Salt & Pepper to taste
  1. Pre-heat oven to 450 degrees.
  2. Grate the cheese.
  3. In a large bowl, whisk the eggs & milk.
  4. Chop the red peppers, green onions, and spinach.
  5. Spray a large skillet (that can also go in the oven) with cooking spray and sauté the chopped red peppers for 2 minutes.
  6. Add the chopped spinach and cook for 1 minute.
  7. Pour the egg mixture to the skillet and top with the green onions and the cheese. Over medium heat, let the frittata cook for 5 minutes.
  8. After 5 minutes, you can use your spatula to scrape the edges of the skillet and slowly lift the sides of the frittata as it’s forming.
  9. Transfer the frittata to the oven and let it cook for 10 more minutes. It will be golden brown coloring.
  10. Remove from the oven and the skillet. On a cutting board, slice into 12 slices like a pizza. ***You can make the entire frittata the day before and simply warm it up in the oven the next day for your meal.
Nutrition Information
Serving size: 5 oz (1/12 of frittata) Calories: 147 Fat: 8.9 Saturated fat: 4.1 Carbohydrates: 4.6 Sugar: 1.9 Sodium: 368.4 Fiber: 1.7 Protein: 11.2 Cholesterol: 227.7


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4 responses to “Spinach, Red Pepper, & Cheese Frittata”

  1. Phil says:

    My angel of a wife and I look forward to this delicious frittata. My wife has a pretty cool daughter too! (much cooler now than during her teenage years).

  2. Phil says:

    This recipe is delicious! I made it a different way, because I do not have a skillet that can go from the cooktop to the oven. After the peppers and spinach were sauteed and set aside, I wisked the eggs with the rest of the ingredients (also added 6 slices of cooked, crumbled, bacon). Then I stirred in the pepper/spinach mixture, and poured it all into a greased, 9″ X 13″ baking dish and baked it at 325 degrees F for 50 minutes. Everyone at my Bridge Lunch Group loved this frattatta. It was served with a pear walnut spinach salad and whole wheat rolls. Yum. Thank you!

    • Sarah Koszyk, RD, MA says:

      Great tips! Yes: adding different toppings to the frittata makes it more versatile. Who doesn’t love bacon? And thanks for the tip with the cooking pan 🙂

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