Spinach and Red Pepper Frittata


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Scott loves eggs and I decided to surprise him with a frittata, otherwise known as baked eggs with a handful of frozen spinach and some diced leftover red pepper thrown in.

Spinach and Red Pepper Frittata

I had bought extra eggs for a baking project that I didn’t get around to fast enough and needed to use up some eggs, so I cracked four into a baking dish with the spinach and peppers.

Spinach and Red Pepper Frittata uncooked in pan

Peppers have been plentiful here since I made Hot Pepper Jelly

Homemade hot pepper jelly

And being that I just happened to have about seven cups of hot pepper jelly on hand, I also stirred a few tablespoons of it into the eggs before I baked them.

Homemade hot pepper jelly

The frittata received egg-cellent reviews.

There was a touch of heat from the peppers and pepper jelly, and the spinach added some texture to the dish.  Serving a completely fiberless and veggieless meal for dinner isn’t the preferred method, so working a bit of greenery and veggies into the eggs was my strategy.

Spinach and Red Pepper Frittata

The frittata turned out thin, and firm enough to hold like a slice of pizza, which was popular with a certain five year old.

Care for a slice?

Spinach and Red Pepper Frittata


Spinach and Red Pepper Frittata (Gluten Free, Dairy Free)

4 eggs

2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes)

1/4 cup red pepper, finely diced

salt and pepper, to taste

2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste

pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste

1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional

1/4 cup shredded cheese, optional

Preheat oven to 375F and spray a medium-sized baking dish with cooking spray. Crack four eggs into the baking dish and lightly beat them with a fork. Add all remaining ingredients and any optional ingredients and swirl them into the eggs, dispersing them evenly. Place baking dish on top of a cookie sheet if needed for stability, and bake for 25 to 30 minutes, covered. If your baking dish does not have a lid, you may wish to cover it with foil so the top doesn’t burn before the eggs are cooked through.  I removed the lid and baked for 5 additional minutes, uncovered, to brown the top very slightly (27 minutes covered + 5 minutes uncovered = 32 minutes total baking time) Optionally, top with cheese in the last 5 minutes of baking. Cooking times will vary based on size of baking dish and amount of vegetables used. Frittata is done when eggs are cooked through and edges are just beginning to brown and pull away slightly from the edges of the dish. Remove the frittata and slice on a cutting board, or slice directly in the baking dish, and serve immediately. Store any leftovers in the refrigerator and serve them either cold or reheated, for up to two days, using common sense. Double or triple the recipe based if desired, increasing cooking time as needed.


This was easy and literally took me 37 seconds to prep before baking it, and I popped it in the oven about 20 minutes before I knew Scott would be home.

He walked in and took a whiff of the house and then asked, “Ohmygod are you making me eggs?!?” and I said Yes, I am.

Spinach and Red Pepper Frittata

The smile on his face and excitement in his voice made my day and reinforced just how much the man loves eggs.

Spinach and Red Pepper Frittata

I could have served eggs with sawdust and he would have been happy but he liked the frittata much better.

Spinach and Red Pepper Frittata

Do you like eggs?  Favorite way to eat them?

I like baking with eggs and my favorite way to consume eggs would be in one of these.

Chocolate Chip Cookies

I rarely sit down and just eat eggs.  The last time I likely sat down to just a plate of eggs was probably in 2002, about 4:12 A.M., at a Waffle House in Myrtle Beach, South Carolina.

There’s nothing better than Waffle House eggs in the wee hours after a long night out on the town and plenty of libations.  Until you hit the 24 hour Krispy Kreme drive-thru for dessert after the eggs just to make sure you get your RDA of grease.  Fabulous memories.

Do you ever make breakfast foods for dinner?

Eggs for dinner and breakfast-for-dinner foods like waffles and pancakes was one of my mom’s tricks when I was growing up.  Now that I’m a mom, I understand why we had breakfast-for-dinner quite frequently: Easy, cheap, quick, kids (and husbands) like it.  ‘Nuff said.

 Thanks for the Cookbook Giveaway entries

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. Yes, and yes. I have eggs boiling on the stove as we “speak” for the dinner: baked potatoes with cheese, boiled eggs and a salad. It is cold here, need something really warm…
    We don’t divide food as breakfast, lunch, and dinner. We can eat soup for breakfast, and oatmeal for dinner. I can see you smiling, but that’s how we are! :)

    1. I love that you don’t label things or box them in. People always ask me what I eat for breakfast and I usually say I don’t because I’m not hungry. I eat when I’m hungry but people get quite hung up on time of day and eating. I love to eat about midnight and most people think that’s “bad”. My stomach can’t tell time; I eat when it tells me to :)

  2. Eggs, eggs, eggs a little elderly woman came up to my work the other day and gave me 3 dozen eggs from her farm. This couldn’t have came are a more perfect time. And here I was frying and scrambling eggs everyday. I did not know you could bake them with veggies :-)

    1. And use any veggies, mushrooms, onions, etc you have laying around that need to be used…a great “use it up” type dish.

  3. Wow, that looks absolutely amazing! I might even try to make this for dinner tonight. Do you know if this would work using just egg whites (the kind you can buy at the store)? If so, how many cups do you think these recipe would need?

  4. Spinach frittatas are so good!! They’re such a great way to use up leftovers.

    And without a doubt my favorite thing to do with eggs is bake :)

  5. My daughter shared your blog with me today … minutes after I posted a Veggie Frittata recipe on my blog! Yours looks delish!

    1. I just saw yours…what lovely and vibrant pics. I hated these dinner-hour pictures but there was nothing I could do. Yours is gorgeous!

  6. I love to fix eggs and frequently make either quiche or frittatas…and not just for breakfast or brunch! I feel lucky to be able to get them fresh from my brother in law or one of my co-workers. BTW, I made a small batch of hot pepper jelly with mango and am pleased with the results. Thanks for the concise but thorough directions!

    1. Oh wow, that is so awesome! when I was typing up that post I was thinking…well, I sure hope someone makes this, because this is a lot of typing and very detailed info and knowing that even one person so far (you!) made it…makes me really happy. And you used mango in it! Nice! I actually made another batch and used orange pepper, reduced my jalepenos slightly, and like it, but I boiled it a couple minutes too long in the processing and it got pretty thick. Not bad but just thicker than my first batch. Trial and error. Mango is up next!

  7. I haven’t sat down to a meal of eggs in years! Although, you’ve pretty much got me sold when I can eat anything like a pizza ;)

  8. I love fritattas. I used to eat scrambled eggs with tons of veggie almost daily, but I must have burned myself out on them because I rarely eat them anymore. The cycling of my food “ruts”. I love it!

  9. Frittatas were the first solid food my kids enjoyed. The only way they would eat anything was if it was in frittata form- spaghetti, veggies, they had every kind of frittata known to man!

    1. Can you believe I never got into the eggs-for-finger-foods for toddlers…now that I made this, I can see it would have been a great starter food!

  10. I love eggs, and my favourite way is soft poached in an eggs Benedict, although I love them all ways. I am having sunny side up this morning!

  11. Yes I LOVE eggs more than most foods and eat them nearly daily. Definitely been consumed in the wee hours of the morning also, they are perfect.

  12. I’ve never been a super egg fan. They’re too “eggy” LOL. But if they are cooked like this, I found that I like them better. The texture is more palatable I think. Plus all the yummy veggies you can add in. And yours look absolutely amazing.

  13. I was just having a conversation last night with someone about how much we love eggs at 4 a.m. : )

    My favorite way to eat eggs is poached in some kind of tomato-based sauce—and toasted bread for dipping. Even better if there’s eggplant or other veggies involved.

  14. I love eggs! Mostly for breakfast but I eat them for dinner too. I was just blogging about my new obssession with these farm fresh eggs I found at WF. I eat them hard boiled, scrambled, in an omlet, in burrito, as french toast. I just don’t eat them runney and I always forget about baking them. Breakfast looks amazing on your coast. I’d definitely like a slice!

    1. Baking was easy because it was a “no babysitting” method at the stovetop. Pop ’em in the oven and do other things and not stand and watch them on the stove which was nice.