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Spinach and Red Pepper Frittata

This Spinach and Red Pepper Frittata is wholesome and tastes fantastic, hot or cold. It's also a perfect lunch-box meal! Try it!

Spinach and Red Pepper Frittata


2 Tbsp Olive Oil
1 Cup Chopped Yellow Onion
1 Cup Chopped Red Bell Pepper
1 Cup Fresh Spinach
6 Large Eggs
¼ tsp Chili Flakes
2 Cups/8 oz Sargento Chef Blends Shredded 6 Cheese Italian


Preheat the oven to 350˚F.

Heat Oil in a large nonstick skillet or pan over medium-high heat. Add onion and bell pepper to skillet. Cook for about 6 minutes or until the vegetables are tender, stirring occasionally. Add the spinach; cook for another minute.

Whisk eggs with chili flakes in a small bowl; stir in 1 ½ cups of cheese. Pour the egg mixture over the vegetables in skillet; stir once and flatten mixture evenly with spatula. Cook over medium heat for 2 minutes or until the eggs are set. Bake the frittata in the oven for about 10 minutes or until the center is set. Carefully loosen the frittata from the skillet with spatula. Place the frittata on a serving plate and sprinkle with remaining cheese, if desired.

{Recipe adapted from Sargento}


  1. I love frittatas. So easy, and incredibly delicious. And honestly, you can make them any way you like them. These looks beautiful and sound great!

  2. I agreed! Thanks for the comments.

  3. Pretty! I made a frittata last night w/asparagus, tomatoes, and mushrooms. I agree, they're great for lunch with a side salad.


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