Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair
A fluffy baked egg frittata loaded with sautéed spinach and roasted red peppers, finished with a hint of smoky regional spices. This american-inspired breakfast (vegetarian) ready in about 35 minutes combines large eggs, whole milk milk, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 large eggs
- 1/4 cup whole milk milk
- 2 tbsp olive oil
- 4 cups, washed and chopped fresh spinach
- 1 cup, sliced roasted red peppers
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup grated Monterey Jack cheese
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, whisk together 8 large eggs and 1/4 cup whole milk until smooth and slightly frothy.
- Step 2: Heat 2 tbsp olive oil in an oven-safe 10-inch skillet over medium heat. Add 4 cups chopped fresh spinach and sauté for 3-4 minutes until wilted and bright green.
- Step 3: Add 1 cup sliced roasted red peppers, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1 tsp kosher salt, and 1/4 tsp black pepper. Cook for 2 more minutes until fragrant.
- Step 4: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1/2 cup grated Monterey Jack cheese evenly on top.
- Step 5: Transfer the skillet to the preheated oven and bake for 15-18 minutes until the eggs are set and the edges are lightly golden.
- Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro on top. Let cool for 5 minutes before slicing and serving.
Equipment for this recipe
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Frequently asked questions
How long does Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spinach and Roasted Red Pepper Frittata with Regional Tex-Mex Flair vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
