Spinach, Bell Pepper & Tomato Frittata

Spinach, Bell Pepper & Tomato Frittata

Serves 4-6


  • 8 large eggs 
  • ½ cup whole milk 
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil 
  • 1 cup diced onion 
  • 2 cups diced red or orange bell peppers 
  • 2 cloves minced garlic 
  • 1 (5-ounce) package fresh baby spinach, or 1/2 cup thawed, squeezed frozen spinach 
  • 2 large ripe tomatoes, sliced into rounds 
  • 4 ounces cheese (crumbled goat cheese, shredded mozzarella, cheddar, or Parmesan – Your Choice!)


  1. Preheat oven to 375 degrees (350 degrees if using a glass baking dish). In a medium bowl, beat the eggs, milk, 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside. 
  2. Heat a 10- to 12-inch skillet or sauté pan* on medium heat with olive oil. When hot, add  the onion, peppers, and ½ teaspoon each salt and pepper and cook, stirring often, until  onions are translucent, which should be about 6 to 7 minutes. Add the garlic and stir, then add the spinach a handful at a time, stirring after each addition to wilt, or add frozen spinach and stir in. 
  3. If using an ovenproof skillet, reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Place the tomato slices on top. Sprinkle grated cheese on top, or drop on small nuggets of goat cheese. Transfer  to the oven. 
  4. Alternately, place the vegetables into an oiled 8 inch by 8 inch baking pan, add the egg mixture, and follow the instructions above.  
  5. Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you  shake the pan, the eggs shouldn’t jiggle. 
  6. Cut into wedges or squares and serve warm or at room temperature.
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