Spinach and Feta Frittata with Roasted Red Pepper

Ingredients

Steps

1. Step 1

   Set an oven rack about 6 inches below the broiler and turn the broiler on high.

2. Step 2

   Crack the eggs into a bowl and add the milk, oregano, salt and pepper. Whisk until the yolks and whites are fully blended and the mixture looks pale and a little foamy. Set aside.

   2 min

   • 8 eggs
   • 1/4 cup whole milk
   • 1/2 tsp dried oregano
   • 1/2 tsp salt
   • 1/4 tsp black pepper
3. Step 3

   Heat the olive oil in a 10-inch ovenproof skillet (cast iron or any metal-handled pan) over medium heat. Add the onion and cook, stirring now and then, until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant.

   5 min

   • 2 tbsp olive oil
   • 1/2 yellow onion
   • 2 cloves garlic
4. Step 4

   Add the spinach a handful at a time, stirring until each addition wilts before adding more, about 3 minutes total. Stir in the roasted red peppers and cook 1 minute to drive off extra moisture — the pan should look damp, not wet.

   4 min

   • 5 oz baby spinach
   • 1/2 cup jarred roasted red peppers
5. Step 5

   Spread the vegetables into an even layer and lower the heat to medium-low. Pour in the egg mixture and scatter the feta over the top. Cook without stirring until the edges are set and the center is still loose and jiggly, 6 to 8 minutes.

   7 min

   • 8 eggs
   • 3/4 cup feta cheese
6. Step 6

   Slide the skillet under the broiler and broil until the top is puffed, set and lightly browned in spots, 2 to 3 minutes. Watch it closely — it goes from golden to burnt fast.

   3 min

7. Step 7

   Using an oven mitt (the handle is hot), move the skillet to a trivet and let the frittata rest 5 minutes. Loosen the edges with a rubber spatula, slide it onto a board or serve from the pan, and cut into wedges.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 3, 2026