Spinach & Pepper Frittata Recipe
Introduction
This spinach and pepper frittata is a light, flavorful dish perfect for any meal of the day. Packed with fresh vegetables and a creamy cottage cheese base, it offers a healthy and satisfying option that’s easy to prepare and delicious served hot or cold.
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: Heat the oven to 190°C (170°C fan)/gas mark 5. Line a 20cm sandwich tin with a single sheet of baking parchment, especially if it has a loose bottom.
- Step 2: In a large bowl, beat the eggs together with the cottage cheese, chopped garlic, half the Parmesan, spinach, roasted red peppers, nutmeg, and some black pepper. Mix until well combined.
- Step 3: Pour the mixture into the prepared tin. Arrange the whole cherry tomatoes on top, then sprinkle with the remaining Parmesan cheese.
- Step 4: Bake in the oven for about 40 minutes until the frittata is set all the way through and starting to puff up around the edges.
- Step 5: Allow to cool slightly, then cut into wedges. Serve warm or cold as preferred.
Tips & Variations
- For a richer flavor, substitute the cottage cheese with ricotta or add a splash of cream to the egg mixture.
- Try adding fresh herbs like basil or chives for an extra burst of freshness.
- If you prefer a more colorful frittata, incorporate sliced red onions or diced bell peppers.
- Use fresh spinach if available, blanching it quickly before chopping to maintain color and texture.
Storage
Store the frittata in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave for 1-2 minutes or can be enjoyed cold as a quick snack or light meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Blanch it briefly in boiling water, drain well, squeeze out excess moisture, and chop before adding.
Is this recipe suitable for vegetarians?
Yes, this frittata is vegetarian-friendly. Just be sure to use a vegetarian alternative for Parmesan if you avoid animal rennet.
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Spinach & Pepper Frittata Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A delicious and healthy spinach and pepper frittata featuring low-fat cottage cheese, roasted red peppers, and whole cherry tomatoes. This baked egg dish is perfect for any meal, offering a satisfying blend of flavors with a touch of Parmesan and nutmeg.
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: Heat your oven to 190°C (170°C fan)/Gas mark 5. Prepare a 20cm sandwich tin by lining it with a single sheet of baking parchment if the tin has a loose bottom to prevent sticking.
- Prepare the Egg Mixture: In a large bowl, beat together the eggs and low-fat cottage cheese until well combined. Stir in the finely chopped garlic, half of the grated Parmesan, finely chopped spinach, torn roasted red peppers, a generous grating of nutmeg, and some black pepper for seasoning. Mix until evenly distributed.
- Assemble the Frittata: Pour the egg mixture into the prepared tin, spreading it evenly. Arrange the whole cherry tomatoes on top and sprinkle with the remaining Parmesan cheese for a flavorful crust.
- Bake the Frittata: Place the tin in the preheated oven and bake for approximately 40 minutes. The frittata should be set through, slightly puffed up, and golden on top.
- Serve and Store: Once baked, cut the frittata into wedges. It can be enjoyed served hot or cold, making it versatile for any meal. Store leftovers in the refrigerator where they will keep for 3-4 days.
Notes
- Ensure the frozen spinach is thoroughly thawed and squeezed to remove excess moisture for a better texture.
- Using roasted red peppers not in oil prevents excess oiliness in the frittata.
- If you prefer a vegetarian option, use vegetarian Parmesan alternatives or omit Parmesan altogether.
- This frittata can be served warm for breakfast or chilled as a convenient lunch.
- Storage: Refrigerate in an airtight container for up to 4 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: European
Keywords: spinach frittata, low-fat frittata, baked eggs, healthy breakfast, cottage cheese recipe, roasted pepper frittata, vegetarian brunch
