Red pepper and spinach frittata is a delicious and easy quick healthy meal. Serve this vegetarian dish for breakfast, lunch or dinner. The choice is yours!
Folks, I don’t think I know anyone who doesn’t love a good frittata. Do you?
I love how easy they are to make and how you can add different ingredients and completely change the flavour.
You could easily do that with this red pepper and spinach frittata and make it your own.
Just by changing the type of cheese you use (I’ve suggested mozzarella or cheddar in the recipe below) or using any leftover vegetables you’ve got a hearty and filling low carb recipe!
It’s perfect for Meatless Monday, too.
Now I love to cook but sometimes even I am too tired and uninspired and don’t feeling like cooking at all.
So this easy red pepper and spinach frittata take the stress out of making a meal and leaves both Lady Lynne and myself feeling content, happy and well fed.
I’ve already said that this frittata makes a great breakfast but it’s also perfect for dinner too.
If I’m serving it for dinner I like to add a salad. A simple green salad of lettuce, spinach, or rocket with chopped spring onions and some slices of cucumber is perfect.
Plus frittatas are just perfect for picnics.
Indeed if we get a summer here it is my full intention to enjoy delicious slices of cold frittata for lunch!
I mean it’s supposed to be warmer here now.
You wouldn’t have thought so when we came home from The Cumbria Way a couple of weeks ago. We just missed the snowfall by one day! It was so cold coming back to Glasgow I put the heating on as soon I as got in!
4 Simple Steps To Make This Red Pepper and Spinach Frittata
- Sauté the onion, red pepper and spinach.
- Add the eggs to the pan and cook for about 5 minutes
- Place the pan under a pre-heated grill to complete the cooking
- Rest the frittata for a couple of minutes and then serve
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My Other Popular Frittata Recipes You Might Also Like
- Serve courgette and sundried tomato frittata for breakfast, lunch or dinner. It’s delicious, quick, healthy and easy to make. The perfect choice for when time is limited.
- Kale and pepper frittata is not only really tasty but it’s simple to make, packed with protein and full of healthy nutritional ingredients too!
Coming Thursday on Neil’s Healthy Meals
Folks, I hope you enjoy this tasty Frittata recipe
Join me next Thursday for a great new One Pot Chicken Leek and Sweet Potato recipe. It’s a great family recipe that’s a real filler!
Red Pepper and Spinach Frittata Recipe
This particular frittata only takes 25 minutes to make. If you’re having this for dinner you can easily assemble a side salad while it’s resting for a couple of minutes at the end of the cooking.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 6 eggs
- 50 g lower fat grated cheese mozzarella / cheddar
- 1 tsp. dried marjoram
- Salt and Pepper
- 1 tbsp olive oil
- 1 onion sliced
- 1 red pepper sliced
- 60 g Baby Spinach
- In a large bowl whisk the eggs, cheese and marjoram together, season with the salt and pepper and set aside.
- Heat the olive oil in an oven proof frying pan / skillet and over a medium heat sauté the onion and red pepper until softened for about 6 minutes.
- Add the spinach and sauté until wilted for about a further 2 minutes.
- Pour the egg mixture into the pan and continue cooking on the stove for about 5 minutes.
- Place the pan under a preheated grill and grill until the top is lightly browned and the eggs are set, about 2 minutes. Watching that it doesn't burn.
- Let the frittata rest for 2 minutes before serving.
Add a simple green salad if this is your evening meal.
Ron
A good solid recipe Neil. Frittatas are a Sunday Brunch thing for us. We like to gather up whatever odds and ends we have in the fridge and make a frittata for two and serve it on a bed of fresh rocket.
Neil
Frittatas are just great for using up leftovers aren’t they Ron? They’re one of our favourite camping foods too as they’re so easy to make in just one pan on our camping stove.
Mimi
Nope, I don’t think I know anyone who doesn’t like a frittata! I like to put the Parmesan on top before a little broiling for a light cheesy crust, but however you make them, they’re perfect.
Neil
I just thought it was a good time of the year too, to publish this recipe in case people are thinking about picnic food. Or just simple food as its too hot to cook! 🙂
David @ Spiced
I could’ve sworn I left a comment on this recipe already, Neil! My apologies. I love a good frittata, and this one looks especially delicious. The best part is I almost always have these ingredients in the pantry/fridge. I hope it’s warming up just a little bit over there. We’re in the same boat here as Old Man Winter is desperately clinging on…but the end is in sight! 🙂
Neil
No worries David! Yes Frittata’s are just great for using up all those odds and ends in the fridge aren’t they? Fingers crossed for the warmer weather. It’s warmed slightly here but I may just have to wait until next month when I’m off on my travels again!
Laura
Neil, I do love a nice frittata, and love the combination of flavors you have in this one! So easy and so delicious. And you’re right, it’s a nice simple but satisfying meal for a weeknight, and hopefully leftovers for lunch! Hope your weather improves, it sounds c-c-c-ooollllddd!
Neil
Thanks Laura. Well its sunny at the moment as I write this reply to you, but knowing Scotland that call all change in a flash!
Ashika | Gardening Foodie
This is definitely my kind of recipe, Neil. With my extremely hectic days, making a quick and easy, but hearty meal like this frittata sounds absolutely perfect. I also love the spinach and pepper combination. This is bound to become a favourite lunch or dinner in our home.
Neil
Hopefully this recipe will help you to get some time back for yourself with those hectic days Ashika. Hope you are well, and thanks so much for taking your busy time to rate and comment on my recipe. I appreciate it!
Naveen Sohail
So yummy and delicious I love it.
Neil
Thank you Naveen. 🙂
Shashi at SavorySpin
Neil, I’m glad y’all missed the snow on your walk – I wish I could send some of the heat we have been having here in Athens, GA over to you – it was 91 F (33 C) degrees here yesterday and we are only in spring!
As for this recipe – Neil, it’s perfect for those nights I dont want to cook – I started a new job with the local police department and there are many days when I’m too tired to cook and this would be perfect for those – delicious and so easy!
Neil
Yes, please send your heat over Shashi!
Congratulations on your new job. I read about that either on your site or one of your social profiles, so chuffed you ya! Hope this recipe gives you a good filling meal after one of those tiring days. 🙂