Roasted Red Pepper, Spinach and Feta Frittata

Servings: 6

Nothing says breakfast like a hot and hearty frittata. This frittata is loaded with roasted red pepper, tender spinach, and feta cheese – top it off with some fresh parsley and you have a delicious meal!


  • 10 large eggs
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped basil
  • Salt and pepper to taste
  • 1 ½ tablespoons olive oil
  • 1 small red onion, sliced thin
  • 1 cup cherry tomatoes, halved
  • ¼ cup roasted red pepper, drained and chopped
  • 1 tablespoon minced garlic
  • 4 cups fresh baby spinach, packed
  • ½ cup feta cheese crumbles



  1. Preheat the broiler in your oven to high heat.
  2. Whisk together the eggs, parsley, and basil in a small bowl with a pinch of salt and pepper.
  3. Heat the oil in a medium ovenproof skillet over medium-high heat.
  4. Stir in the red onions and cook for 3 minutes then add the roasted red pepper, tomatoes and garlic.
  5. Cook for 5 minutes then stir in the spinach and cook until just wilted – about 2 minutes.
  6. Pour the egg mixture into the skillet, stirring slightly to spread.
  7. Sprinkle with feta cheese and cook for about 4 minutes until the edges begin to set.
  8. Transfer the skillet to the oven and broil for 2 to 3 minutes until the eggs are set.
  9. Let the frittata rest for 5 minutes before slicing and serve garnished with fresh chopped parsley.

Roasted Red Pepper, Spinach and Feta Frittata

Nutritional Information:

200 calories per serving, 14g fat, 5g carbs, 13g protein, 2g fiber.

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