If you’re looking for a dish that hits every mark—colorful, delicious, nutritious, and a little bit special—let me introduce you to the Red Pepper, Spinach, and Goat Cheese Frittata. It’s a stunning breakfast or brunch centerpiece, loaded with vibrant veggies and creamy pockets of goat cheese. This frittata is one of those magical meals that tastes as impressive as it looks, and it comes together in just half an hour. Whether you’re hosting a crowd or just want to treat yourself, this is a recipe you’ll want in your regular rotation.
Ingredients You’ll Need
The beauty of the Red Pepper, Spinach, and Goat Cheese Frittata is that every ingredient plays an important role in building balanced flavor and gorgeous texture. Simple, fresh staples come together to make something truly memorable—don’t skimp on quality here!
- 8 large eggs: The base of any great frittata—use the freshest eggs you can for fluffier texture.
- ¼ cup milk: Adds creaminess and helps keep the eggs custardy and light.
- 1 tablespoon olive oil: For sautéing veggies and adding a hint of richness.
- 1 red bell pepper, diced: Brings a vibrant pop of color and a sweet, mellow flavor that shines.
- 2 cups fresh spinach, chopped: Packs in nutrients and a lovely, delicate green throughout the frittata.
- 2 green onions, sliced: Give a mild onion note that’s fresh without being overpowering.
- ½ teaspoon salt: Essential for seasoning the eggs and making all the other flavors pop.
- ¼ teaspoon black pepper: Adds just the right touch of gentle heat.
- ½ teaspoon garlic powder: Rounds out the flavor and brings a little savory depth.
- ¼ teaspoon crushed red pepper flakes (optional): For those who love a bit of extra kick in their frittata.
- 4 ounces goat cheese, crumbled: The star creamy, tangy ingredient that sets this dish apart—don’t be shy with it!
How to Make Red Pepper, Spinach, and Goat Cheese Frittata
Step 1: Preheat the Oven and Whisk the Eggs
Begin by turning your oven on to 375°F so things are ready to go. While it preheats, whisk together your eggs, milk, salt, pepper, garlic powder, and red pepper flakes (if you’re feeling spicy) in a large bowl. You’re looking for a light, even mixture—this is what gives your Red Pepper, Spinach, and Goat Cheese Frittata that cloud-like texture!
Step 2: Sauté the Vegetables
Grab your favorite oven-safe skillet and heat the olive oil over medium. Add the diced red bell pepper first and give it three to four minutes so it gets tender and juicy. Next, stir in the spinach and green onions, letting them wilt and turn beautifully fragrant—about one to two minutes. This step draws out flavor and ensures your veggies are perfectly cooked by the end.
Step 3: Add the Egg Mixture
Pour your whisked eggs right into the skillet, on top of the glowing veggies. Give everything a gentle stir, just enough to evenly distribute all those bright ingredients. Make sure your Red Pepper, Spinach, and Goat Cheese Frittata’s goodness goes into every bite!
Step 4: Sprinkle the Goat Cheese
Generously crumble the goat cheese over the egg and veggie mixture. These little pockets of creamy tang will transform your frittata. Let it sit on the stovetop for two to three minutes—watch for the edges to begin setting up, which is your cue to move on.
Step 5: Bake to Finish
Pop the whole skillet into your preheated oven and bake for 12 to 15 minutes. The center should be set and the top just starting to turn a lovely golden hue. Let it rest for five minutes; this makes slicing easier and gives the flavors a chance to settle and shine in your Red Pepper, Spinach, and Goat Cheese Frittata.
How to Serve Red Pepper, Spinach, and Goat Cheese Frittata
Garnishes
For an extra touch, sprinkle a bit of fresh chopped parsley or basil over each wedge before serving. A few extra crumbles of goat cheese or a pinch of crushed red pepper flakes elevate the look and flavor—because the Red Pepper, Spinach, and Goat Cheese Frittata deserves to look as good as it tastes!
Side Dishes
Pair your frittata with a crisp green salad dressed in lemon vinaigrette or a slice of rustic sourdough toast to make it a meal. If you’re aiming for brunch vibes, a bowl of fresh fruit or some roasted potatoes make fantastic companions to the warm, savory flavors of the Red Pepper, Spinach, and Goat Cheese Frittata.
Creative Ways to Present
Try cutting your cooled frittata into bite-sized squares for a colorful party platter, or fill a croissant sandwich with a generous slice for an upscale breakfast-to-go. You can even make individual mini frittatas using a muffin tin—so every guest gets their own perfect Red Pepper, Spinach, and Goat Cheese Frittata bite.
Make Ahead and Storage
Storing Leftovers
Leftover Red Pepper, Spinach, and Goat Cheese Frittata keeps beautifully! Just cover and refrigerate any slices you won’t be eating right away. Enjoy them within three days for the best texture and flavor.
Freezing
You can freeze your frittata for longer storage. Wrap slices individually and place in a freezer-safe container. They’ll keep for up to two months—perfect for those busy mornings when you need a quick, homemade breakfast.
Reheating
To bring leftovers back to life, simply warm slices in the microwave for about 30 seconds, or reheat them gently in a low oven. The goat cheese might become even creamier the second time around, making your Red Pepper, Spinach, and Goat Cheese Frittata just as irresistible as when it was first baked.
FAQs
Can I use a different cheese if I don’t have goat cheese?
Absolutely! Feta, cream cheese, or even ricotta can be used as substitutes. Each cheese gives the frittata a slightly different texture and flavor, so experiment to find your favorite version.
What’s the best type Breakfast
An oven-safe, nonstick or cast iron skillet works best. It allows you to sauté your veggies and then pop everything right in the oven for a perfectly set Red Pepper, Spinach, and Goat Cheese Frittata.
Can I add meat to this frittata?
Definitely! Cooked bacon, crumbled sausage, or diced ham all make delicious additions. Just toss them in with the vegetables before adding the egg mixture for a heartier meal.
Is this frittata suitable for a gluten-free diet?
Yes, the Red Pepper, Spinach, and Goat Cheese Frittata is naturally gluten-free and loaded with healthy vegetables and protein, making it a solid choice for many dietary needs.
Can I prepare the veggies ahead of time?
That’s a great idea! You can chop and sauté the peppers, spinach, and onions a day in advance and keep them refrigerated. When it’s time to make the frittata, just assemble and bake—it will taste fresh and save you time.
Final Thoughts
I hope you’ll give the Red Pepper, Spinach, and Goat Cheese Frittata a spot at your table—whether it’s a lazy weekend brunch or a speedy weekday breakfast. Its cheerful colors and rich, satisfying flavors never fail to impress, and once you try it, I’m certain you’ll come back to this recipe again and again!
Print
Red Pepper, Spinach, and Goat Cheese Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free
Description
This Red Pepper, Spinach, and Goat Cheese Frittata is a flavorful and nutritious dish perfect for a leisurely breakfast or brunch. The combination of eggs, fresh vegetables, and creamy goat cheese creates a satisfying meal that is sure to impress.
Ingredients
Eggs:
8 large eggs;
Milk:
¼ cup;
Olive Oil:
1 tablespoon;
Red Bell Pepper:
1, diced;
Spinach:
2 cups, chopped;
Green Onions:
2, sliced;
Salt:
½ teaspoon;
Black Pepper:
¼ teaspoon;
Garlic Powder:
½ teaspoon;
Crushed Red Pepper Flakes (optional):
¼ teaspoon;
Goat Cheese:
4 ounces, crumbled
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and red pepper flakes if using.
- Cook Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add the diced red bell pepper and cook until softened. Stir in the spinach and green onions and cook until wilted.
- Add Egg Mixture: Pour the egg mixture into the skillet, stir gently to distribute the vegetables evenly, and sprinkle the goat cheese over the top.
- Bake: Cook without stirring until the edges begin to set. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is set and the top is lightly golden.
- Rest and Serve: Let the frittata rest for 5 minutes before slicing and serving.
Notes
- This frittata can be served warm or at room temperature.
- Add cooked bacon or mushrooms for extra flavor.
- Leftovers store well in the fridge for up to 3 days.
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