Name: Red Pepper, Spinach, and Goat Cheese Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 8 large eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 1 red bell pepper, diced; 2 cups fresh spinach, chopped; 1/2 cup crumbled goat cheese; 1 small onion, finely diced; 2 tablespoons olive oil; 1 tablespoon fresh parsley, chopped

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If you’re searching for a dish that’s as vibrant and satisfying as it is effortless, the Red Pepper, Spinach, and Goat Cheese Frittata is your new must-try! This Mediterranean-inspired frittata turns humble eggs and vegetables into a glorious combination of flavors—sweet red peppers, fresh spinach, and tangy goat cheese all nestled together in a tender, golden bake. Whether you’re hosting brunch, need a protein-packed breakfast for the week, or want a show-stopper that suits almost any dietary need, this wholesome frittata never disappoints.

Red Pepper, Spinach, and Goat Cheese Frittata Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Red Pepper, Spinach, and Goat Cheese Frittata lies in just a handful of fresh ingredients that shine in every bite. Each plays a special part in creating the dish’s rich flavor, velvety texture, and stunning color—so let’s see what makes this frittata truly irresistible!

Eggs: The foundation of the frittata, giving it a fluffy, rich base that holds everything together.
Milk: Just a splash makes the eggs silky and keeps the texture light and tender.
Red Bell Pepper: Adds sweet crunch and a beautiful, lively color.
Fresh Spinach: Packs in leafy greens and a bright, earthy bite—chop it small for even distribution.
Goat Cheese: Tangy and creamy, sprinkling this on top adds decadent pockets of flavor throughout.
Onion: Sautéed until soft, it forms the savory backbone of every forkful.
Olive Oil: For sautéing; a good-quality oil brings extra richness and enhances all the fresh flavors.
Salt: Essential for seasoning and drawing out each ingredient’s best qualities.
Black Pepper: Adds a subtle kick, balancing the sweet and tangy notes.
Crushed Red Pepper Flakes (optional): For those who like a little gentle heat in their morning.
Fresh Parsley: Chopped and scattered as a final touch, parsley adds color and a bright, fresh finish.

How to Make Red Pepper, Spinach, and Goat Cheese Frittata

Step 1: Prep the Egg Mixture

Start by preheating your oven to 375°F (190°C). In a medium bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes if you’re using them. This is the moment to get a little vigorous with your whisk—you want the eggs and milk to be fully combined and a bit frothy, ensuring that signature airy frittata texture.

Step 2: Sauté the Vegetables

Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Toss in the onion and red bell pepper, cooking them gently until everything is softened and fragrant, about 5 minutes. This step coaxes out their natural sweetness, giving the Red Pepper, Spinach, and Goat Cheese Frittata wonderful depth. When the onion turns translucent and the pepper is tender, stir in the fresh spinach. Let it wilt for about a minute, then spread the colorful veggies evenly across the skillet.

Step 3: Pour and Set

Pour your whisked eggs directly over the sautéed veggies, making sure everything is well covered. Resist the urge to stir! Let the skillet stay on the stovetop for 2 to 3 minutes—this helps the edges begin to set and keeps the bottom from getting soggy, an easy secret for a picture-perfect frittata.

Step 4: Add Goat Cheese

Evenly scatter the crumbled goat cheese over the top before the pan heads to the oven. These creamy, tangy nuggets will melt and brown just a bit, and each bite of your Red Pepper, Spinach, and Goat Cheese Frittata will have moments of gorgeous cheesy bliss.

Step 5: Bake to Perfection

Slide your skillet into the preheated oven and bake for 12 to 15 minutes, or until the center is puffed, set, and lightly golden on top. You’ll know it’s ready when there’s no jiggle in the middle—just a fluffy, inviting frittata that smells absolutely divine.

Step 6: Cool, Garnish, and Serve

Carefully remove the skillet from the oven (remember, that handle’s hot!). Let your Red Pepper, Spinach, and Goat Cheese Frittata cool for a few minutes to firm up—this makes slicing so much easier. Finish with a generous shower of chopped parsley, then cut into slices and get ready to enjoy.

How to Serve Red Pepper, Spinach, and Goat Cheese Frittata

Garnishes

A final sprinkle of fresh parsley wakes up the plate with its vivid color and herbaceous aroma. If you want to take things up a notch, try a dusting of za’atar, fresh chives, or even a swirl of extra virgin olive oil just before serving. These little extras make the Red Pepper, Spinach, and Goat Cheese Frittata even more eye-catching and delicious.

Side Dishes

Pair your frittata with a crisp green salad tossed in lemon vinaigrette, or maybe a stack of toasted sourdough to help soak up every last tasty scrap. Roasted potatoes, marinated tomatoes, or a dish of seasonal fruit also make wonderful sides that keep things colorful and fresh.

Creative Ways to Present

You can serve the Red Pepper, Spinach, and Goat Cheese Frittata straight from the skillet for rustic charm, or for a fancier affair, carefully slide it onto a board and cut it into neat wedges. Hosting brunch? Try cutting it into bite-sized squares for an easy finger-food version—these are always a hit on brunch buffets or party tables.

Make Ahead and Storage

Storing Leftovers

Have leftovers? No problem! Cool the frittata to room temperature, cover it tightly, and store it in the refrigerator for up to three days. It holds up beautifully—just be sure to store slices in an airtight container so they don’t absorb fridge odors.

Freezing

While fresh is best, you can freeze the Red Pepper, Spinach, and Goat Cheese Frittata if you want to prep even further ahead. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to a month; just keep in mind goat cheese’s texture may soften a bit after thawing.

Reheating

To reheat, pop slices in the microwave for 30 to 45 seconds, or place in a 300°F (150°C) oven until warmed through. This frittata reheats like a dream, staying moist and flavorful—so you can enjoy a homemade breakfast on even your busiest mornings.

FAQs

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or baby arugula will all work in place of spinach. Just make sure to chop them finely and sauté until nicely wilted before adding the eggs for the best results.

Is there a good substitute for goat cheese?

If you’re not a fan of goat cheese, try feta for a salty crumble or ricotta for a mild, creamy finish. Each will lend its own twist while preserving the frittata’s luxurious texture.

Can I make this frittata dairy free?

You sure can! Use your favorite unsweetened plant-based milk and swap in a dairy-free cheese such as almond or cashew-based cheese. The Red Pepper, Spinach, and Goat Cheese Frittata will still be deliciously savory and satisfying.

Do I have to use an oven-safe skillet?

For the best results, yes—an oven-safe skillet allows for an easy transition from stovetop to oven without disturbing the eggs. If you don’t have one, you can finish cooking the frittata under the broiler for a couple of minutes, watching carefully.

Can I double the recipe for a crowd?

Definitely! Just use a larger skillet or bake the frittata in a parchment-lined 9×13-inch baking dish. Adjust the cooking time as needed; it may take a few minutes longer to bake through.

Final Thoughts

It’s hard not to fall in love with the Red Pepper, Spinach, and Goat Cheese Frittata. With its effortless preparation, vibrant ingredients, and make-ahead magic, this is one dish that’s ready to become a staple in your kitchen. Gather your eggs, grab your skillet, and treat yourself—and your loved ones—to a flavorful brunch that’s every bit as easy as it is impressive!

Red Pepper, Spinach, and Goat Cheese Frittata Recipe

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4.9 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Red Pepper, Spinach, and Goat Cheese Frittata is a flavorful and satisfying dish perfect for breakfast or brunch. The combination of eggs, colorful vegetables, creamy goat cheese, and a hint of spice from red pepper flakes creates a delightful meal that can be enjoyed hot or cold.

Ingredients

Scale

Eggs Mixture:

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Vegetables and Cheese:

1 red bell pepper, diced
2 cups fresh spinach, chopped
1/2 cup crumbled goat cheese
1 small onion, finely diced
2 tablespoons olive oil

Garnish:

1 tablespoon fresh parsley, chopped

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the egg mixture: In a medium bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes (if using).
Cook the vegetables: Heat olive oil in a 10-inch oven-safe skillet, sauté onion and bell pepper until softened. Add spinach and cook until wilted.
Assemble the frittata: Spread vegetables in the skillet, pour the egg mixture over them, and cook without stirring until edges set.
Add cheese and bake: Sprinkle crumbled goat cheese on top, then bake the frittata for 12-15 minutes until set and golden.
Serve: Garnish with parsley, slice, and serve.