Baby Spinach and Yellow Pepper Frittata

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OMW !!! Where do I begin?  I think this is my fave thing to eat right now. Today was Frittata day for me, well lunch was.  I just had to…….I had all the ingredients and a mountain of eggs, so Fritatta it was.  Super easy, one pan, throw everything in, cook and eat !!!  It just doesn’t get better than that.  Not only that, but Frittata’s are sooooo versatile.  If you want meat, just add it in, if you want just veggies, just go for it, and if you want to just finish off all the bits and pieces in the fridge at the end of the week, no problem, no judgement here 🙂 . Throw in some eggs and feta; bomb in the oven and that is it. In no time at all the Frittata is done, sitting in front of you just waiting to be devoured and trust me, your tummy will be happy 🙂 .

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Baby Spinach and Yellow Pepper Frittata

Preparation time:  25 minutes

Cooking time:  15 minutes

Total time:  40 minutes

Serves 4

Ingredients:

3 Tablespoons of Extra Virgin Olive Oil

1 large yellow pepper, sliced thinly

1 large white onion, sliced thinly

3 large garlic cloves, chopped finely or crushed

2-3 handfuls of baby spinach

10 free range jumbo eggs, beaten

2 disc’s of feta cheese (approximately 200 gram)

1/2 – 1 thinly sliced red chilli

Salt and Pepper to taste

Sweet Chilli Sauce to serve (optional)

Instructions:

Turn on oven/grill.

In a large ovenproof frying pan, add the extra virgin olive oil on a medium heat.

Add the peppers, onion, garlic cloves and chilli and saute’.

Add the baby spinach and stir with a spatula or wooden spoon until the spinach begins to wilt.

Season with salt and pepper to taste.

Pour in the beaten eggs.

Crumble the feta over the beaten eggs and allow to cook on the stove top over a medium heat until the bottom of the base of the frittata is cooked.

Then transfer the pan into the oven/grill.  Let cook for about 15 minutes until the top puffs up and it becomes golden. (If you find that your frittata is browning around the edges too quickly, place some aluminium foil over to prevent burning) Once cooked and puffed, remove the frittata from the oven.

Slice and enjoy with a little sweet chilli sauce and salad.

Enjoy 🙂

  •  This is also enjoyable cold.

 

 

 

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61 thoughts on “Baby Spinach and Yellow Pepper Frittata

  1. Your frittata enthusiasm is contagious! You’ve inspired tomorrow night’s dinner! I really like how you’ve encouraged us “to play” with the food… adding a little more of this or a little less of that depending on our tastes. Cooking should be fun, not scary!

    Liked by 1 person

  2. Pingback: Baby Spinach and Yellow Pepper Fritatta — Lynne’s Recipe Trails | lynz real cooking

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