Spinach & Pepper Frittata Recipe
Introduction
This spinach and pepper frittata is a light, protein-packed dish perfect for breakfast, lunch, or a quick dinner. Combining creamy cottage cheese with fresh vegetables and a hint of nutmeg, it’s both nutritious and flavorful. Enjoy it hot or cold for a versatile meal any time of day.
Ingredients
- 5 large eggs
- 300g tub low-fat natural cottage cheese
- 1 garlic clove, finely chopped
- 15g finely grated Parmesan (or vegetarian alternative)
- 225g frozen leaf spinach, thawed, squeezed and finely chopped
- 2 roasted red peppers (not in oil), torn into strips
- Generous grating of nutmeg
- 100g whole cherry tomatoes
Instructions
- Step 1: Preheat the oven to 190°C (170°C fan) or gas mark 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom to prevent sticking.
- Step 2: In a large bowl, beat the eggs together with the cottage cheese, finely chopped garlic, half of the grated Parmesan, the chopped spinach, roasted red pepper strips, a generous grating of nutmeg, and some black pepper until well combined.
- Step 3: Pour the egg mixture into the prepared tin. Arrange the cherry tomatoes on top and sprinkle with the remaining Parmesan cheese.
- Step 4: Bake in the oven for 40 minutes until the frittata is set throughout and starts to puff up.
- Step 5: Remove from the oven, allow to cool slightly, then cut into wedges. Serve hot or cold as desired.
Tips & Variations
- Use fresh spinach instead of frozen; just wilt it down in a pan before adding to the mixture.
- Add chopped fresh herbs like basil or parsley for extra flavor.
- Swap the roasted red peppers for sun-dried tomatoes for a tangy twist.
- To make it vegan, replace eggs with a chickpea flour batter and use vegan cheese alternatives.
Storage
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in the microwave or enjoy cold as a quick snack or lunch option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the frittata in advance?
Yes, you can prepare the mixture ahead of time and refrigerate it for a few hours before baking. Just give it a gentle stir before pouring into the tin.
What can I serve with this frittata?
This frittata pairs well with a simple green salad, crusty bread, or roasted potatoes for a more filling meal.
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Spinach & Pepper Frittata Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Spinach & Pepper Frittata is a healthy and flavorful dish perfect for any meal of the day. Packed with protein-rich eggs and cottage cheese, combined with nutritious spinach, sweet roasted peppers, and cherry tomatoes, this baked frittata offers a delightful blend of textures and tastes. It’s an easy-to-make, oven-baked recipe ideal for sharing or meal prep, served hot or cold.
Ingredients
Egg Mixture
- 5 large eggs
- 300g tub low-fat natural cottage cheese
- 1 garlic clove, finely chopped
- 15g finely grated Parmesan (or vegetarian alternative)
- 225g frozen leaf spinach, thawed, squeezed and finely chopped
- 2 roasted red peppers (not in oil), torn into strips
- Generous grating of nutmeg
- Black pepper, to taste
Topping
- 100g whole cherry tomatoes
- Remaining Parmesan, for sprinkling
Instructions
- Preheat the oven: Set your oven to 190°C (170°C fan) or gas mark 5. Prepare a 20cm sandwich tin by lining it with a single sheet of baking parchment, especially if your tin has a loose bottom to prevent sticking.
- Prepare the egg mixture: In a large mixing bowl, beat the eggs together with the low-fat cottage cheese until blended. Add the finely chopped garlic, half of the grated Parmesan, the thawed and chopped spinach, torn roasted red peppers, a generous grating of nutmeg, and some black pepper. Mix thoroughly to combine all ingredients evenly.
- Fill the tin: Pour the combined mixture into the prepared baking tin, spreading it out evenly. Arrange the whole cherry tomatoes on top of the mixture, then sprinkle the remaining Parmesan cheese evenly over the surface.
- Bake the frittata: Place the tin in the oven and bake for 40 minutes, or until the frittata is fully set throughout and starts to puff up slightly. The edges should be firm and lightly golden.
- Serve and store: Remove from the oven, allow to cool slightly, then cut into wedges. Serve hot as a comforting meal or cold as a convenient snack. The frittata can be stored in the refrigerator for 3 to 4 days, making it ideal for meal prep.
Notes
- You can substitute Parmesan with a vegetarian alternative if preferred.
- Ensure the spinach is well squeezed to avoid excess moisture in the frittata.
- The frittata can be enjoyed warm or cold, making it versatile for different meals or packed lunches.
- If you prefer a richer flavor, try adding a splash of milk or cream to the egg mixture.
- Use fresh roasted peppers or jarred but drained to avoid extra oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Western/European
Keywords: spinach frittata, baked eggs, healthy breakfast, low-fat recipe, vegetarian frittata, cottage cheese frittata, easy oven meals
