Best 3 Spinach And Red Pepper Frittata Recipes

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Indulge in a culinary symphony of flavors with our delectable Spinach and Red Pepper Frittata. This savory dish, hailing from the heart of Italian cuisine, is a delightful blend of fresh spinach, vibrant red peppers, and savory cheese, all harmoniously bound together by fluffy eggs. As you embark on this culinary journey, you'll discover a symphony of textures and flavors that will tantalize your taste buds. This frittata is not only a feast for the senses but also a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Its simplicity and ease of preparation make it a perfect choice for busy individuals seeking a nutritious and delicious meal. Whether you're a seasoned chef or a novice in the kitchen, our detailed recipe will guide you through every step of the process, ensuring a flawless culinary creation. So, prepare to be captivated by the vibrant colors and irresistible aromas of our Spinach and Red Pepper Frittata as you embark on this culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
  • Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  • Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

SPINACH & PEPPER FRITTATA



Spinach & pepper frittata image

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Number Of Ingredients 8

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated parmesan (or vegetarian alternative)
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red peppers (not in oil), torn into strips
generous grating of nutmeg
100g whole cherry tomato

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
  • Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

Tips:

  • For a richer flavor, use a combination of olive oil and butter to cook the vegetables.
  • Don't overcrowd the pan when cooking the vegetables. This will prevent them from cooking evenly.
  • Use a non-stick skillet to prevent the frittata from sticking.
  • Cook the frittata over medium-low heat to prevent it from burning.
  • Once the frittata is cooked through, let it cool for a few minutes before slicing and serving.
  • Serve the frittata with a side salad or your favorite breakfast sides.

Conclusion:

The spinach and red pepper frittata is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor and nutrients, and it can be easily customized to your liking. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy breakfast or brunch recipe, give this spinach and red pepper frittata a try.

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