Spinach Bell Pepper Frittata

There’s something truly comforting about a Spinach Bell Pepper Frittata. It’s one of those dishes that feels like a warm hug on a plate. I remember the first time I made it on a lazy Sunday morning, sunlight streaming through the kitchen window, with the scent of sautéed shallots and vibrant bell peppers dancing in the air. It was a moment of pure joy as I watched the eggs puff up in the oven, creating a beautiful golden crust. This dish has become a favorite in my home, not just for its delicious flavor but for its versatility. Whether it’s brunch with friends or a cozy family dinner, the Spinach Bell Pepper Frittata always finds a way to delight. It’s a celebration of fresh ingredients, making it a perfect choice for spring. I’ve enjoyed whipping it up with seasonal veggies, and it never fails to impress. Let’s dive into why this recipe stands out and how you can make it your own.

Spinach Bell Pepper Frittata Ingredients

When it comes to the ingredients of the Spinach Bell Pepper Frittata, simplicity and freshness are key. Each component plays a vital role in creating a deliciously satisfying dish. The combination of eggs, fresh vegetables, and herbs not only enhances the flavor but also adds textures that work harmoniously together.

• 1 shallot, minced: Adds a sweet and mild onion flavor that forms the base of the dish.
• 3 mini bell peppers: These colorful little gems not only bring a crunch but also a touch of sweetness to the frittata.
• 2 teaspoons olive oil: Essential for sautéing the vegetables to bring out their natural flavors.
• 2 cups baby spinach, chopped: Leafy greens that are packed with nutrients, complementing the other ingredients beautifully.
• 8 eggs: The foundation of the frittata, providing protein and structure.
• ½ teaspoon salt: Enhances the overall flavor of the dish.
• ¼ teaspoon freshly ground black pepper: Adds a bit of heat and complexity.
• ⅓ cup shredded Muenster cheese: Melts beautifully, giving a creamy texture.
• 1 tablespoon basil, chiffonade: Fresh herbs elevate the dish with a fragrant aroma and taste.

Directions for Spinach Bell Pepper Frittata

Making a Spinach Bell Pepper Frittata is a delightful experience, and I’m excited to guide you through it step by step. This process not only allows you to enjoy the cooking but also fills your home with wonderful aromas. Let’s get started!

1. Preheat your oven to 400ºF. This step is crucial as it ensures that the frittata cooks evenly and puffs up beautifully. You want that perfect golden top!
2. In a non-stick skillet, heat the olive oil over medium heat. Once hot, add the minced shallot and mini bell peppers. Sauté until they become tender, about five minutes. You’ll know they’re ready when the shallots are translucent and the peppers are vibrant.
3. Add the chopped spinach to the skillet. Stir and cook until the spinach is wilted, which should take about two minutes. The colors should be bright, and the spinach will reduce significantly in volume.
4. Stir in the basil at this point, letting its aroma permeate the mixture for about a minute. The smell will be heavenly!
5. In a large bowl, whisk together the eggs, salt, black pepper, and shredded Muenster cheese. Make sure everything is blended well for a uniform consistency.
6. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring that the vegetables are evenly distributed throughout the eggs.
7. Cook the frittata over medium-low heat for about two minutes. As it cooks, carefully lift the edges of the frittata with a spatula so the uncooked egg can flow underneath. This technique helps in achieving a fluffy texture.
8. Once the edges are set but the center is still a bit runny, transfer the skillet to your preheated oven. Bake until the frittata is puffed and slightly browned, which should take about ten minutes. The time might vary depending on your pan size, so keep an eye on it!
9. To check for doneness, the center should look set and not jiggly when you gently shake the pan. If it’s firm, take it out of the oven and let it cool for a few minutes.
10. Slice the frittata into wedges and serve warm. Enjoy your homemade Spinach Bell Pepper Frittata with a side salad or some crusty bread!

Customization Ideas

The beauty of the Spinach Bell Pepper Frittata lies in its flexibility, allowing you to adapt it to your taste and dietary preferences. Here are some fun ideas to make it your own:

• Add More Veggies: Feel free to toss in other vegetables like zucchini, mushrooms, or even kale for added texture and flavor.
• Cheese Variations: Experiment with different cheeses such as cheddar, feta, or goat cheese for a unique twist.
• Herb Infusion: Incorporate other fresh herbs like parsley or chives to enhance the flavor profile.
• Protein Boost: If you want to add some meat, consider incorporating cooked sausage or turkey for a heartier frittata.
• Spice It Up: Add a pinch of crushed red pepper flakes for some heat, or incorporate a dash of hot sauce before serving.
• Serving Suggestions: Serve the frittata with a dollop of sour cream or a side of salsa for added flavor.
• Texture Contrast: Top the frittata with a sprinkle of toasted seeds or nuts for a satisfying crunch.

What to Serve With Spinach Bell Pepper Frittata

• Fresh Salad: Pair the frittata with a light arugula or mixed green salad dressed with lemon vinaigrette for a refreshing contrast.
• Toast: A slice of crusty bread or a toasted bagel complements the dish nicely if you want to make breakfast extra special.
• Fruit: Fresh fruit, like berries or melon, adds a sweet touch that balances the savory frittata beautifully.
• Occasions: This frittata is perfect for brunches, but it’s also a wonderful light dinner option, especially during warmer months.
• Storage Tips: The frittata keeps well in the refrigerator for up to three days and can be reheated in the oven or microwave.
• Seasonal Pairings: In spring, enjoy it with fresh asparagus or tomatoes, while in summer, zucchini and corn are fantastic additions.

FAQ

Conclusion

The Spinach Bell Pepper Frittata is a delightful dish that combines fresh ingredients and easy preparation, making it perfect for any occasion. Whether you’re hosting a brunch or looking for a quick weeknight dinner, this frittata is bound to impress. So why not try making it tonight? You’ll love the flavors and the joy of bringing everyone together at the table!

Spinach Bell Pepper Frittata

The ultimate comfort food, the Spinach Bell Pepper Frittata is packed with vibrant vegetables and creamy cheese. This easy weeknight dinner is not only satisfying but also incredibly nutritious. You’ll love how quickly it comes together, making it a go-to recipe for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 Shallot
• 3 Mini Bell Peppers
• 2 teaspoons Olive Oil
• 2 cups Baby Spinach
• 8 Eggs
• ½ teaspoon Salt
• ¼ teaspoon Freshly Ground Black Pepper
• ⅓ cup Shredded Muenster Cheese
• 1 tablespoon Basil

Equipment

• Oven
• Wooden Spoon
• Whisk
• Skillet
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 400ºF. This step is crucial as it ensures that the frittata cooks evenly and puffs up beautifully. You want that perfect golden top!
2. In a non-stick skillet, heat the olive oil over medium heat. Once hot, add the minced shallot and mini bell peppers. Sauté until they become tender, about five minutes. You'll know they’re ready when the shallots are translucent and the peppers are vibrant.
3. Add the chopped spinach to the skillet. Stir and cook until the spinach is wilted, which should take about two minutes. The colors should be bright, and the spinach will reduce significantly in volume.
4. Stir in the basil at this point, letting its aroma permeate the mixture for about a minute. The smell will be heavenly!
5. In a large bowl, whisk together the eggs, salt, black pepper, and shredded Muenster cheese. Make sure everything is blended well for a uniform consistency.
6. Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to combine, ensuring that the vegetables are evenly distributed throughout the eggs.
7. Cook the frittata over medium-low heat for about two minutes. As it cooks, carefully lift the edges of the frittata with a spatula so the uncooked egg can flow underneath. This technique helps in achieving a fluffy texture.
8. Once the edges are set but the center is still a bit runny, transfer the skillet to your preheated oven. Bake until the frittata is puffed and slightly browned, which should take about ten minutes. The time might vary depending on your pan size, so keep an eye on it!
9. To check for doneness, the center should look set and not jiggly when you gently shake the pan. If it’s firm, take it out of the oven and let it cool for a few minutes.
10. Slice the frittata into wedges and serve warm. Enjoy your homemade Spinach Bell Pepper Frittata with a side salad or some crusty bread!

Notes

Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven. Tip 2: To freeze, slice the frittata and wrap individual pieces tightly in plastic wrap before placing them in a freezer bag. Tip 3: For a twist, try adding cooked sausage or additional spices. Tip 4: You can also serve the frittata with a side of salsa or sour cream for extra flavor. Tip 5: This dish is great for brunch parties, so don’t hesitate to make it for your next gathering!

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.