Roasted Red Pepper and Feta Frittata

A frittata with roasted red peppers and feta on a cast iron pan.

4.77 from 21 votes

Roasted Red Pepper and Feta Frittata

Use leftover ingredients to make a frittata, like this Roasted Red Pepper and Feta Frittata. Great for breakfast, brunch or even dinner!

Prep Time10

Cook Time35

Total Time45

Total Cost: $5.75 recipe / $1.44 serving (4 servings)

Servings: to 6 servings

Calories: 229.93kcal

Author: Beth Moncel

Equipment

Cast Iron Skillet
Whisk

Ingredients

1 Tbsp cooking oil $0.04
2 cloves garlic $0.16
3-4 cups baby spinach $1.25
1/2 12oz. jar roasted red peppers $1.25
2 oz. feta $1.12
Salt and pepper to taste $0.05
1 pinch crushed red pepper (optional) $0.05
6 large eggs $1.62
1/4 cup whole milk or cream $0.16

Instructions

Preheat the oven to 350ºF. Mince the garlic and add it to a 10-inch oven safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

See how we calculate recipe costs here.

Nutrition

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