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 time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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).
- 2
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.
- 3
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.
- 4
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).