Roasted red and green pepper frittata with feta and spinach
Delight in a healthy and flavorful Roasted Red and Green Pepper Frittata with Feta and Spinach! Perfect for any meal, this easy-to-make dish combines fresh peppers, spinach, and creamy feta, all bound together by fluffy egg whites. Simple, nutritious, and utterly delicious!
- 20 May 2024
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 9 Ingredients
The Roasted Red and Green Pepper Frittata with Feta and Spinach is a delightful, nutritious dish that is perfect for breakfast, brunch, or a light dinner. This recipe combines the vibrant flavors of roasted red and green peppers with the creamy tang of feta cheese and the earthy notes of fresh spinach. Easy to prepare and loaded with protein, this frittata will quickly become a favorite in your recipe repertoire.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Dice the red and green peppers. Finely chop the onion. Roughly chop the spinach.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
- Add the diced red and green peppers and the chopped onion to the skillet. Sauté for about 5-7 minutes, or until the vegetables are soft and starting to caramelize.
- Add the salt and black pepper, stirring to combine evenly.
- Add the roughly chopped spinach to the skillet. Cook for another 2-3 minutes until the spinach is wilted.
- In a large bowl, whisk the 8 egg whites until slightly frothy.
- Pour the whisked egg whites over the sautéed vegetable mixture in the skillet. Gently stir to ensure the vegetables are evenly distributed.
- Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
- Cook on the stove for 2-3 minutes to let the edges begin to set.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and slightly golden on top.
- Remove the skillet from the oven (be careful, the handle will be hot).
- Let the frittata cool for a few minutes before slicing it into wedges.
- Serve warm and enjoy your delicious roasted red and green pepper frittata with feta and spinach!
Tips:
- To ensure even roasting, cut the peppers and onion into similar-sized strips.
- Use fresh spinach for a more vibrant flavor, but frozen spinach can be a good substitute if properly drained.
- Whisk the egg whites thoroughly to create a light and fluffy texture.
- For a more robust flavor, add some minced garlic or herbs like basil or parsley.
- Cook the frittata over medium heat to avoid burning the bottom while ensuring the top sets properly.
- Finish the frittata under the broiler for a golden-brown top, but keep an eye on it to prevent overcooking.
Enjoy your delicious Roasted Red and Green Pepper Frittata with Feta and Spinach! This dish is perfect for any meal and can be served warm or at room temperature. Pair it with a fresh salad or some crusty bread for a complete and satisfying meal. The combination of roasted peppers, creamy feta, and nutritious spinach makes this frittata a wholesome and flavorful delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.79g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 26% |
| Saturated 7g | 23% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 22mg | 4% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.97mg | 75% |
| Vitamin B3 1.59mg | 10% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.75ug | 31% |
| Vitamin C 140mg | 151% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 150ug | 129% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 700mg | 20% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 1840mg | 123% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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