With a firm exterior and a rich, fluffy interior, this Red Pepper, Spinach and Goat Cheese Frittata makes an impressive and delicious breakfast, brunch or even dinner.
Simple and Sophisticated
Tangy goat cheese, mozzarella, sautéed red bell pepper, onion and spinach come together in this simple but sophisticated frittata. Firm on the outside, soft on the inside and so much flavor in every bite, it will be the star of the show. It’s easy to make and perfect for a special breakfast or even breakfast for dinner.
What’s a Frittata?
Frittata is similar to a quiche but it’s crustless and made in a skillet. It finishes in the oven to give it that firmness on the outside while the middle is fluffy with an eggy custard-like texture. Enjoyed hot or at room temperature, it’s filling and satisfying.
A Breakfast for Dinner Superstar
We LOVE breakfast for dinner (aka Brinner) at our house. Whether it’s a super simple breakfast casserole, a fan-favorite Build-Your-Own Waffle Board with baked bacon or a more sophisticated offering like this frittata, it’s hard to go wrong closing out the day with a big breakfast. I like to serve it with a simple green salad and sliced French bread or bacon and a fruit salad. It’s so flexible and delicious.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Olive oil
- White onion
- Red bell pepper
- Large eggs
- Heavy cream
- Kosher salt
- Finely ground black pepper
- Fresh spinach
- Shredded mozzarella cheese
- Crumbled goat cheese
Supplies:
How to Make Spinach, Red Pepper and Goat Cheese Frittata
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe 10-inch skillet over medium heat on the stove. Once the oil is heated, add the chopped onion and chopped red bell pepper. Stir and sauté for about 5 minutes or until the onion is tender and caramelized in color.
- Meanwhile, in a large mixing bowl, whisk the eggs until the yolks are completely combined. Add the heavy cream, salt, and pepper.
- Whisk until well combined and smooth.
- Once the onions and red bell peppers have cooked, remove from the heat and immediately stir in the spinach.
- Spread the vegetables evenly across the bottom of the skillet and sprinkle the shredded mozzarella cheese evenly over the top.
- Carefully pour the egg mixture over the vegetables and shredded mozzarella. The vegetables should float around the egg mixture and rise to the top as you pour the egg mixture over them. Use a fork to stir the vegetables around if you need to so that they are evenly distributed throughout the frittata as it bakes.
- Crumble the goat cheese evenly over the top of the egg mixture in the skillet.
- Place the skillet on a baking sheet in the preheated oven and bake for about 30 minutes, or until the frittata is set and golden brown on top and around the edges.
- Sprinkle with flaky sea salt and fresh cracked black pepper. Let set for at least 5 minutes before slicing and serving. Serve warm or at room temperature.
Storage
Slice and store any leftover slices of the frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or until heated through. You can also reheat several slices of the leftover frittata, covered with foil, in the oven at 325°F for 10-15 minutes or until heated through.
Leftover slices of frittata can also be frozen for up to 3 months. Let cool completely and then wrap each slice in plastic wrap to place in a freezer-safe, sealed container or plastic bag in the freezer. When ready to enjoy, let each slice defrost in the refrigerator overnight and then reheat in the microwave or in a 325°F oven as recommended above.
If you make this Spinach, Red Pepper and Goat Cheese Frittata, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Red Pepper, Spinach and Goat Cheese Frittata
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
Description
With a firm exterior and a rich, fluffy interior, this Red Pepper, Spinach and Goat Cheese Frittata makes an impressive and delicious breakfast, brunch or even dinner.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped white onion
- 1/2 cup finely chopped red bell pepper
- 8 large eggs
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 2 cups fresh spinach, torn
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe 10-inch skillet over medium heat on the stove. Once the oil is heated, add the chopped onion and chopped red bell pepper. Stir and sauté for about 5 minutes or until the onion is tender and caramelized in color.
- Meanwhile, in a large mixing bowl, whisk the eggs until the yolks are completely combined. Add the heavy cream, salt, and pepper. Whisk until well combined and smooth.
- Once the onions and red bell peppers have cooked, remove from the heat and immediately stir in the spinach.
- Spread the vegetables evenly across the bottom of the skillet and sprinkle the shredded mozzarella cheese evenly over the top.
- Carefully pour the egg mixture over the vegetables and shredded mozzarella. The vegetables should float around the egg mixture and rise to the top as you pour the egg mixture over them. Use a fork to stir the vegetables around if you need to so that they are evenly distributed throughout the frittata as it bakes.
- Crumble the goat cheese evenly over the top of the egg mixture in the skillet.
- Place the skillet on a baking sheet in the preheated oven and bake for about 30 minutes, or until the frittata is set and golden brown on top and around the edges.
- Sprinkle with flaky sea salt and fresh cracked black pepper. Let set for at least 5 minutes before slicing and serving. Serve warm or at room temperature.
