If you’re a breakfast lover (or a fan of breakfast-for-dinner), this Red Pepper, Spinach, and Goat Cheese Frittata will become one of your go-to recipes in no time. Bursting with vibrant color, creamy goat cheese, and earthy spinach, it’s a dish that’s just as beautiful to look at as it is satisfying to eat. Simple ingredients magically meld together in the oven to create a meal that’s hearty yet light, perfect for sharing around the table or prepping ahead for busy mornings.
Ingredients You’ll Need
What makes this recipe shine is the way such a short ingredient list delivers big flavor and perfect texture. Each component of the Red Pepper, Spinach, and Goat Cheese Frittata brings something special, creating a harmonious balance of creamy, savory, and fresh in every bite.
- Eggs: The backbone of any frittata, eggs provide structure and a fluffy, satisfying base.
- Whole milk: Adds creaminess and helps achieve a soft, custardy texture in the finished dish.
- Olive oil: For sautéing the vegetables and preventing sticking, while adding a subtle richness.
- Red bell pepper: Offers pops of color and sweetness that brighten the entire frittata.
- Fresh spinach: Wilted right into the pan, spinach adds earthy depth and a nutrient boost.
- Goat cheese: The real flavor star—tangy, creamy, and melty bursts in every mouthful.
- Salt: A pinch brings out the natural flavors of every ingredient.
- Black pepper: Adds a touch of gentle heat and rounds out the flavor.
- Garlic powder: Gives subtle, savory warmth without overpowering the dish.
- Crushed red pepper flakes (optional): For anyone who likes a whisper of spice.
- Cooking spray or extra olive oil: Ensures your frittata glides out of the pan effortlessly.
How to Make Red Pepper, Spinach, and Goat Cheese Frittata
Step 1: Prep Your Egg Mixture
Crack the eggs into a medium bowl, and add the whole milk, salt, black pepper, garlic powder, and a pinch of red pepper flakes if you like a bit of zip. Whisk everything together until completely combined and slightly foamy—this little bit of air creates a lighter, fluffier Red Pepper, Spinach, and Goat Cheese Frittata.
Step 2: Sauté Your Veggies
Heat olive oil in an oven-safe skillet over medium heat. Toss in the diced red bell pepper and cook for 3 to 4 minutes, just until softened and fragrant. Add the spinach and let it wilt down for another 2 to 3 minutes, stirring occasionally so nothing sticks or browns too much.
Step 3: Combine and Assemble
Reduce the heat to low, then evenly spread the sautéed vegetables across the skillet’s surface. Pour your whisked egg mixture gently over top, stirring briefly to ensure the veggies are evenly distributed. Next, sprinkle the crumbled goat cheese evenly across the surface, ensuring each slice will have some melty, tangy cheese.
Step 4: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 12 to 15 minutes. The frittata should be just set in the center—give the skillet a gentle shake; if it looks wobbly, leave it for an extra minute or two. This helps you avoid the dreaded overcooked egg and guarantees a tender, custardy bite.
Step 5: Rest, Slice, and Enjoy
Remove the frittata from the oven and let it rest for 5 minutes. This short rest helps everything firm up just enough to make beautiful, clean slices. Once cooled just a bit, cut your Red Pepper, Spinach, and Goat Cheese Frittata into wedges and serve warm (or at room temperature if that’s your style!).
How to Serve Red Pepper, Spinach, and Goat Cheese Frittata
Garnishes
A sprinkle of fresh herbs like chives, parsley, or basil not only looks stunning but adds a fresh pop of flavor. For extra creaminess, a drizzle of olive oil or a few extra crumbles of goat cheese make each slice feel special. Even a few cracks of black pepper can bring everything together perfectly.
Side Dishes
Pair your Red Pepper, Spinach, and Goat Cheese Frittata with a crisp green salad tossed in a lemony vinaigrette, or serve with roasted potatoes for something heartier. Thick slices of multigrain toast or a basket of warm, crusty bread make it a fantastic brunch spread.
Creative Ways to Present
Cut the frittata into small squares or triangles for an easy party appetizer platter—it makes for a colorful finger food! You can also serve individual slices atop toasted English muffins, or add a dollop of Greek yogurt and a spoonful of fruit chutney for an unexpected but delicious contrasting note.
Make Ahead and Storage
Storing Leftovers
Let your Red Pepper, Spinach, and Goat Cheese Frittata cool completely, then transfer slices to an airtight container. It will keep perfectly in the fridge for up to 4 days, making it a wonderful grab-and-go breakfast or lunch option.
Freezing
To freeze, wrap individual slices tightly in plastic wrap and then in foil, or place them in a freezer-safe zip bag. They’ll keep for up to two months. Just be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
For the best results, reheat slices in a low oven (around 300°F) for 10–12 minutes, loosely covered with foil. You can also use the microwave for a quick fix—just heat at 50 percent power in short bursts to keep the eggs tender.
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely! While the tanginess of goat cheese is a dream in this recipe, you can swap in feta for a similar punch, or use shredded mozzarella or cheddar for a milder, melty option.
What size skillet should I use for the Red Pepper, Spinach, and Goat Cheese Frittata?
An 8 to 10-inch oven-safe skillet works perfectly, producing a frittata with just the right thickness. If your pan is larger, the frittata will be thinner and may cook more quickly, so adjust your bake time as needed.
Can I make this dairy-free?
Yes! Use a non-dairy milk such as almond or oat, and swap the goat cheese for a plant-based variety or leave it out entirely. The eggs, vegetables, and seasonings will still deliver wonderful flavor.
Is this frittata good for meal prep?
It’s one of the best! Red Pepper, Spinach, and Goat Cheese Frittata holds up beautifully in the fridge, so you can make a batch on Sunday and enjoy quick, protein-packed breakfasts or lunches all week.
Do I need to serve it warm, or is it good at room temperature?
Both are delicious! Frittatas taste great warm from the oven but are just as enjoyable at room temperature, making them perfect for picnics, potlucks, or packed lunches.
Final Thoughts
If you’ve never tried baking a Red Pepper, Spinach, and Goat Cheese Frittata at home, now is the perfect time to dive in. It’s a dish full of color, comfort, and creamy flavor that you can truly make your own. Give it a try and let this easy, impressive frittata become your new favorite for cozy mornings or anytime gatherings!
Print
Red Pepper, Spinach, and Goat Cheese Frittata Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Pepper, Spinach, and Goat Cheese Frittata is a flavorful and satisfying dish perfect for a leisurely breakfast or brunch. Packed with nutritious ingredients and creamy goat cheese, this easy-to-make frittata is sure to become a favorite in your recipe collection.
Ingredients
Eggs Mixture:
- 8 large eggs
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes (optional)
Veggies and Cheese:
- 1 tablespoon olive oil
- 1 small red bell pepper (diced)
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup crumbled goat cheese
Additional:
- cooking spray or additional olive oil for greasing the pan
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and crushed red pepper flakes if using.
- Sauté Veggies: Heat olive oil in an oven-safe skillet, sauté diced red bell pepper until slightly softened. Add spinach and cook until wilted.
- Add Egg Mixture: Pour the egg mixture over the vegetables in the skillet, stir gently, and top with crumbled goat cheese.
- Bake: Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are set.
- Serve: Let the frittata rest, then slice and serve.
Notes
- You can substitute goat cheese with feta or shredded mozzarella.
- For added flavor, sauté some diced onion with the bell pepper.
- This frittata is delicious warm or at room temperature and is great for meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 280 mg
