Spinach & Red Pepper Frittata

I love frittata meals for a few solid reasons.

– VERY fast to get dinner on the table

– Inexpensive ingredients (hello….eggs for dinner is so cheap!)

– Leftovers reheat great for breakfast

I’ve made several frittata recipes over the years. Mostly they consist of veggies in the house that are going to go bad if I don’t use them up quickly! I made quick video featuring how easy Skillet Frittatas are here. Try this Easy Southwest Frittata too!

I also made a Pizza Frittata for a fun new flavor and a Bacon & Veggie Frittata (Premier Access Recipes).

While the full recipe is below, I just couldn’t help but take a picture of how beautiful these veggies were sautéing together before I added the eggs. Mmmmm.

Spinach & Red Pepper Frittata

Course: Breakfast

Cuisine: Oven Baked

Servings: 6 sevings

Calories: 163kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 small onion, diced
• ▢ 1 red bell pepper, diced
• ▢ 4 strips turkey bacon, diced
• ▢ 1/2 tsp each salt and pepper
• ▢ 1 cup loosely packed baby spinach, chopped
• ▢ 8 large eggs
• ▢ 2 oz shredded parmesan cheese

Instructions

• ▢
  Heat oven to 375 F.
• ▢
  Heat a non-stick skillet to medium high heat. Make sure skillet is oven safe.
• ▢
  Saute onion, bell pepper and turkey bacon until onions are translucent and turkey bacon is starting to crisp. Sprinkle salt and pepper and stir.
• ▢
  Add spinach and stir. Cook 30-60 seconds or until spinach starts to wilt.
• ▢
  Whisk and add eggs, moving pan around a bit for eggs to surround the pan evenly.
• ▢
  Sprinkle with cheese and move to oven for 8-10 minutes or until eggs look set.
• ▢
  Remove with hot pad and let cool before serving.

Nutrition

Serving: 1slice | Calories: 163kcal | Carbohydrates: 6g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 453mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1507IU | Vitamin C: 28mg | Calcium: 151mg | Iron: 2mg