Photo: Jen Causey; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
Prep Time
11 Mins
Cook Time
30 Mins
Serves: 4

Red bell pepper, red onion, and spinach pack our Vegetable Frittata. Serve Vegetable Frittata for breakfast or dinner--just add a green salad to round out your evening meal.

How to Make It

Step 1

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Step 2

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.

Step 3

Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.

Ratings & Reviews

Great Frittata !

June 21, 2018
 This frittata was delicious. We didn't have spinach so we used kale instead, and instead of feta used mexican cheese. I can tell that this recipe is very versatile and you can change out the vegies however you like. I recommend adding some more spices, but that's very personal so it's good that the recipe lets you choose for yourself. 


May 10, 2016
Great recipe! I change up the vegetables all the time and comes out delish!

hollysing's Review

July 09, 2013
Delicious. It's easy to swap the vegetables for those of your choice. I used goat cheese on top instead of feta because of an allergy. Used baby kale instead of the spinach. Did think it needed a bit more spice, so added 3/4 tsp Herbs d"Provence. Next time I might use fresh basil and parsley. I make this one day and freeze portions for quick breakfasts to microwave on busy mornings.

harleyhonnyy's Review

May 10, 2013