Spinach & Bell Pepper Frittata with Goat’s Cheese

a spinach frittata in a pan with crumbled cheese
This content originally appeared on 
Prep Time:
40 minutes
serves 4


  • 1 Tbsp olive oil
  • 1 orange bell pepper, seeded and cut into 12-inch pieces
  • 2 cup thinly sliced baby spinach
  • 1 garlic clove, minced
  • 8 eggs
  • Salt and freshly ground black pepper
  • 12 cup milk (dairy or unsweetened non-dairy)
  • 12 cup crumbled soft goat’s cheese
  • 18 cup thinly sliced chives


  1. Preheat oven to 350°.
  2. Heat oil over medium heat in an oven-safe nonstick skillet or cast iron skillet. Add bell pepper. Cook, stirring often, until tender, approximately 5 minutes. Add spinach and garlic and cook for 2 minutes. Remove skillet from heat and season vegetables with salt and pepper.
  3. Whisk eggs and milk together in a large bowl until just blended. Don’t over-whisk eggs or frittata will collapse when cooling. Gently stir eggs into vegetable mixture in pan. 
  4. Sprinkle goat’s cheese and chives over top. Transfer skillet to oven and bake 20 to 25 minutes, or until edges are lightly browned and a knife inserted in center comes out clean.

Nutrition Info

246 Calories, 17 g Protein, 5 g Carbohydrates, 1 g Fiber, 17 g Total fat (7 g sat), 441 mg Sodium, ★★★★★ Vitamin C, K, ★★★★ Vitamin B2 (riboflavin), ★★★ Vitamin A, B12, Phosphorus, ★★ Vitamin B6, Folate,  Vitamin D, E, Calcium, Iron, Zinc