Red pepper and spinach frittata cooked in a skillet and ready to serve.

Red Pepper and Spinach Frittata

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!
Course Breakfast
Cuisine Italian
Keyword healthy frittata, red pepper frittata, spinach frittata
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 25 minutes
Servings 4
Calories 202kcal
Author Neil


  • 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.


Calories: 202kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 258mg | Sodium: 186mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2920IU | Vitamin C: 44.9mg | Calcium: 173mg | Iron: 2.8mg