If you’re searching for a vibrant, flavorful dish that brings a cozy brunch or a simple dinner together with minimal fuss, this Red Pepper, Spinach and Goat Cheese Frittata Recipe is an absolute winner. Imagine tender eggs baked to golden perfection, bursting with sweet red pepper, earthy spinach, and the tangy creaminess of goat cheese—it’s a harmony of flavors that’s as delightful as it is nourishing. This recipe brings color and heartiness to your plate, making every bite feel like a celebration of fresh, wholesome ingredients.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a vital role in creating the perfect balance of flavors and textures in this Red Pepper, Spinach and Goat Cheese Frittata Recipe. From the silky eggs to the fresh veggies and creamy cheeses, they come together to produce a dish that’s as pleasing to the eye as it is to the palate.
- Olive oil: Adds a fragrant richness and prevents sticking while sautéing the veggies.
- White onion: Brings a subtle sweetness and depth when caramelized.
- Red bell pepper: Offers a pop of vibrant color and natural sweetness.
- Eggs: The foundational base that holds everything together with a luscious texture.
- Heavy cream: Makes the frittata luxuriously tender and moist.
- Kosher salt: Enhances all the natural flavors without overpowering.
- Black pepper: Adds just the right amount of gentle heat.
- Fresh spinach: Adds bright color and a mild earthy flavor that complements the other ingredients.
- Shredded mozzarella cheese: Melts beautifully for a gooey, stringy embrace.
- Crumbled goat cheese: Gives tangy, creamy bursts that perfectly contrast the sweetness of the pepper.
How to Make Red Pepper, Spinach and Goat Cheese Frittata Recipe
Step 1: Prep Your Base
Start by preheating your oven to 375°F—that golden baking environment is what will give the frittata its perfect crust and fluffy inside. While the oven warms up, heat olive oil in a 10-inch oven-safe skillet over medium heat and sauté finely chopped onions and red bell peppers. This step caramelizes the onions and softens the pepper, creating a tender, flavorful bed for the eggs to come.
Step 2: Whisk Together the Egg Mixture
In a large bowl, whisk your eggs until the yolks and whites are fully blended. Then, blend in the heavy cream and season with kosher salt and freshly ground black pepper. Whisk these ingredients until you have a smooth, cohesive custard that will bake into the luscious heart of the frittata.
Step 3: Combine and Layer Ingredients in the Skillet
Once the veggies are perfectly softened and caramelized, remove the skillet from the heat and toss in fresh spinach, allowing it to wilt slightly from the skillet’s warmth. Spread the mixture evenly across the skillet. Sprinkle shredded mozzarella over the vegetables for a melty, inviting cheese layer that will bind everything beautifully.
Step 4: Pour and Distribute the Egg Mixture
Gently pour your egg and cream mixture over the vegetables and cheese. You might notice the veggies floating slightly; grab a fork to gently stir and ensure everything is evenly distributed so every slice boasts a perfect bite of each ingredient.
Step 5: Add the Final Cheese Touch
Top the entire skillet with crumbled goat cheese, which will melt just enough in the oven to keep its signature tang and creamy bursts throughout the frittata.
Step 6: Bake to Perfection
Place your skillet on a baking sheet—this is a handy trick to catch any drips—and pop it into the oven. Bake for about 30 minutes or until the frittata is fully set, with a light golden color on top and around the edges. Once out of the oven, sprinkle with flaky sea salt and freshly cracked black pepper for that extra flavor pop, then let it rest for at least 5 minutes before slicing.
How to Serve Red Pepper, Spinach and Goat Cheese Frittata Recipe
Garnishes
A drizzle of high-quality extra virgin olive oil or a scatter of fresh herbs like chopped basil or chives can beautifully elevate this frittata. If you like a little zing, a pinch of red pepper flakes or a light squeeze of lemon juice over the top offers a fresh brightness that complements the richness beautifully.
Side Dishes
This frittata pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or a side of crusty bread for soaking up all the flavors. For a heartier meal, roasted potatoes or a fresh fruit salad add a lovely contrast of textures and tastes.
Creative Ways to Present
For a brunch gathering, serve the frittata in its skillet straight to the table to showcase its rustic charm. Alternatively, cut it into neat squares or wedges and arrange on a platter garnished with microgreens or edible flowers for an elegant touch. It also tastes fantastic topped with a spoonful of your favorite salsa or chutney for a playful twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days to keep the flavors fresh and the texture just right. The frittata tastes great cold or gently warmed up.
Freezing
This frittata freezes well when sliced and wrapped tightly in plastic wrap and foil. Pop portions into the freezer for up to 2 months. Just be sure to thaw them overnight in the fridge for the best texture.
Reheating
To reheat, place slices on a baking sheet and warm in a 325°F oven for about 10-15 minutes until heated through. You can also microwave individual portions for about 1-2 minutes, but the oven will keep the texture tender and prevent rubberiness.
FAQs
Can I use other types of cheese besides goat cheese in this recipe?
Absolutely! While goat cheese adds a lovely tangy creaminess, you can substitute feta or even cream cheese for a different but equally delicious flavor profile.
Is it necessary to use heavy cream in the frittata?
Heavy cream enriches the eggs and makes the frittata extra tender, but you can substitute with whole milk or half-and-half if you prefer a lighter version, though the texture will be slightly less rich.
Can this recipe be made vegetarian?
This frittata is naturally vegetarian as it contains no meat. Just be sure your cheese is vegetarian-friendly if that’s a concern for you.
What size skillet is best for this frittata recipe?
A 10-inch oven-safe skillet is ideal to achieve the right thickness and cooking time for the frittata, ensuring it cooks evenly without drying out.
Can I add other vegetables to this frittata?
Feel free to experiment! Mushrooms, zucchini, or cherry tomatoes work especially well and can add even more depth to your Red Pepper, Spinach and Goat Cheese Frittata Recipe.
Final Thoughts
This Red Pepper, Spinach and Goat Cheese Frittata Recipe is one of those dishes that you’ll find yourself reaching for when you want something simple yet impressive. It’s perfect for any meal of the day and adapts so easily to your personal tastes. I truly hope you enjoy making and sharing this frittata as much as I do—because nothing beats a homemade dish that warms the heart and satisfies the soul.
Print
Red Pepper, Spinach and Goat Cheese Frittata Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Red Pepper, Spinach, and Goat Cheese Frittata is a vibrant and flavorful baked egg dish, perfect for a hearty breakfast or brunch. Featuring tender sautéed onions and red bell peppers combined with fresh spinach, creamy goat cheese, and mozzarella, it offers a delicious combination of textures and tastes. Baked to golden perfection in a skillet, this frittata is both elegant and easy to prepare, serving 8 people with a rich, savory profile.
Ingredients
Vegetables and Oils
- 2 tablespoons olive oil
- 1/2 cup finely chopped white onion
- 1/2 cup finely chopped red bell pepper
- 2 cups fresh spinach, torn
Egg Mixture
- 8 large eggs
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese
Instructions
- Preheat the Oven: Set your oven to 375°F to prepare for baking the frittata.
- Sauté Vegetables: Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add the chopped onion and red bell pepper; stir and sauté for about 5 minutes until the onions become tender and caramelized.
- Prepare Egg Mixture: In a large bowl, whisk the eggs until fully blended. Add heavy cream, kosher salt, and black pepper, then whisk again until smooth and thoroughly combined.
- Add Spinach: Remove the skillet from heat and immediately stir in the torn spinach into the cooked vegetables so it begins to wilt slightly from the residual heat.
- Layer Vegetables and Cheese: Spread the vegetable mixture evenly in the skillet’s bottom, then sprinkle shredded mozzarella cheese uniformly over the vegetables.
- Combine Egg Mixture with Vegetables: Carefully pour the egg mixture over the vegetables and mozzarella. Gently stir with a fork as needed to distribute the vegetables evenly throughout the egg mixture.
- Add Goat Cheese: Evenly crumble the goat cheese on top of the egg and vegetable mixture in the skillet.
- Bake: Place the skillet on a baking sheet and transfer it into the preheated oven. Bake for about 30 minutes until the frittata is set and has a golden brown top and edges.
- Finish and Serve: Sprinkle flaky sea salt and freshly cracked black pepper over the frittata. Let it rest for at least 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Use an oven-safe skillet to ensure it can be transferred directly from stovetop to oven.
- Letting the frittata rest before serving helps it set fully for cleaner slices.
- For added flavor, you can sprinkle fresh herbs like parsley or chives before serving.
- If dairy-free, substitute heavy cream with coconut cream and goat cheese with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
