Ingredients
8–10 Large eggs
1/2 cup Milk or heavy cream (for extra fluffiness)
2 cups Fresh baby spinach, roughly chopped
1/2 cup Roasted red peppers (from a jar, drained and diced)
1/2 Red onion, finely diced
1 cup Feta cheese or shredded Mozzarella
1 tsp Garlic powder
1/2 tsp Smoked paprika
Salt and black pepper to taste
Optional: A handful of sautéed mushrooms or cherry tomatoes
Instructions
1. Prep the Veggies
Preheat your oven to 190°C (375°F).
Lightly grease a round glass or ceramic baking dish (about 9 inches) with butter or olive oil.
In a small skillet, sauté the diced onions and spinach for 2 minutes until the spinach just starts to wilt. This prevents the frittata from becoming watery in the oven.
2. Whisk the Base
In a large bowl, whisk together the eggs, milk (or cream), garlic powder, paprika, salt, and pepper until the mixture is slightly frothy.
3. Assemble
Spread the sautéed spinach, onions, and diced roasted red peppers evenly across the bottom of your prepared baking dish.
Sprinkle about 3/4 of your cheese over the vegetables.
Pour the egg mixture over everything. Use a fork to gently move the veggies around so they are evenly distributed.
Top with the remaining cheese for a golden finish.
4. Bake
Place in the oven for 25–30 minutes.
The Test: The edges should be golden brown and the center should be set (it shouldn’t jiggle when you move the dish).
Let it rest for 5 minutes before slicing—this makes it much easier to serve clean wedges.