Imagine: Cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite.
Better yet, cheesy eggs combined with a savory artichoke, roasted red pepper, and spinach mixture all wrapped into one delicious bite. All prepared in the comfort of home!
Preparing a frittata may seem complex, but is actually simpler than you likely think! Besides, it takes less than 40 minutes from start to finish to get one satisfying dish at the breakfast table. (Or for brunch, lunch, dinner, whathaveyou for that matter!)
This recipe satisfies a large spectrum of dietary needs and preferences, including gluten-free and low-carb. Plus, it can be enjoyed right away, stored in the fridge for the workweek, or frozen for later use. Read on to learn how to freeze the frittata.
Ready to whisk up this egg-cellent recipe? Let's crack right into it!
Artichoke, Spinach and Roasted Red Pepper Frittata Recipe
Yield: 6 servings
Nutrition per serving: 140 calories, 8 g fat, 12 g protein, 4 g total carb, 1 g fiber
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
• 5 large eggs
• 1 cup egg whites
• 1/2 cup reduced-fat milk
• 1/2 cup light sour cream
• 1/4 cup white cheddar cheese, shredded
• 1/4 cup artichoke hearts, chopped
• 1/4 cup chopped baby spinach, including frozen* or fresh spinach
• 1/4 cup roasted red bell peppers, chopped
• 1/4 tsp sea salt
• Pinch of black pepper
*If using frozen spinach, be sure to thaw and drain to rid any excess moisture.
1. Preheat oven to 375°F.
2. In a medium bowl, whisk the eggs, egg whites, milk, sour cream, salt, and pepper until combined.
3. Add cheddar cheese, artichoke hearts, spinach, and roasted red pepper to the egg mixture. Lightly mix to combine.
4. Pour the egg mixture into a greased baking dish, cast iron skillet, or another oven-safe dish. Bake for about 25 minutes, or until the center is set and top is golden brown. If desiring a crispier top, broil for a minute or two while paying close attention to prevent burning.
5. Allow the frittata to cool for 5 to 10 minutes, cut into wedges, and serve. Garnish with chopped scallions, parsley, and other herbs as desired.
Frittata Recipe Tips
Wanting more frittata flavors? What about a make-ahead breakfast for those extra busy weeks?
Use these frittata recipe tips for flavorful frittata variations and simple meal prep!
Experiment with frittata flavors.
There are so many ways to make a frittata, including ham and cheese, sweet onion, and southwest chorizo varieties.
Some other fan-favorite frittata combinations include:
• Traditional: cheddar cheese, cooked bacon, and hashbrowns.
• Mediterranean: bell pepper, feta, onion, and sundried tomatoes.
• Farmer's Market: asparagus, goat cheese, thyme, and zucchini.
• Italian: cherry tomatoes, Italian sausage crumbles, and parmesan cheese.
• The Chicken or the Egg: broccoli, mozzarella cheese, and shredded chicken.
Truly, make a frittata completely your own by including your favorite mix-ins!
Batch cook vegetables when meal prepping.
Having pre-cooked veggies on hand makes assembly a jiff!
So when meal prepping for the week, sauté an extra batch of veggies for quick assembly.
Prepare and freeze for later use.
Have eggs needing to be used? Or perhaps you just want to keep stocked with a ready-prepared breakfast to enjoy in the future?
Whatever the circumstance, prepare and freeze the frittata! Simply cook according to the directions, allow to completely cool, then tightly wrap. Store in the freezer for up to 3 months.
When ready to enjoy, pull frittata from the freezer to thaw overnight. Reheat in the microwave or oven for a quick and satisfying breakfast!
Other freezing tips:
• Bake in a disposable pan, especially if not eating the frittata in the very near future. (You might need that nice baking dish soon!)
• Slice before storing for a single serving breakfast. Or, bake egg mixture in muffin tins, remove individual servings, then freeze.
No matter when you serve up and enjoy the frittata, it is sure to please personal tastebuds and any crowd!