Spinach and Roasted Red Pepper Frittata with Tex-Mex Flair

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A fluffy baked egg frittata loaded with sautéed spinach and roasted red peppers, finished with a hint of smoky regional spices. This American-inspired recipe (vegetarian), ready in about 35 minutes, combines large eggs, 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

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 1/2 cup grated Monterey Jack cheese evenly on top.
5. 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.
6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro on top. Let cool for 5 minutes before slicing and serving.