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Spinach Bell Pepper Frittata

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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!