Dinner

Spinach & Pepper Frittata Recipe

ByJack Voss January 17, 2026January 17, 2026

Introduction

This Spinach & Pepper Frittata is a light, protein-packed dish perfect for any meal of the day. With creamy cottage cheese, vibrant roasted peppers, and fresh spinach, it’s both nutritious and flavorful. Easy to make and versatile, it’s a great option for breakfast, lunch, or a quick dinner.

A white round plate holds a sliced frittata arranged in a circle with a small gap in the middle. Each wedge has three visible layers: a golden brown top with a slightly crispy texture, a thick orange middle layer likely made of cooked pumpkin or sweet potato, and a bottom layer full of green leafy vegetables mixed within a yellow egg base. The frittata slices have a slightly browned crust and look soft inside. Near the plate is a clear glass with a light drink and a white marbled surface under everything. Photo taken with an iphone --ar 4:5 --v 7

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: Preheat your oven to 190°C (170°C fan) or gas mark 5. Line a 20cm sandwich tin with a sheet of baking parchment, especially if your tin has a loose bottom.
Step 2: In a large bowl, beat the eggs together with the cottage cheese, chopped garlic, half of the Parmesan, thawed and chopped spinach, torn roasted peppers, nutmeg, and some black pepper until well combined.
Step 3: Pour the mixture into the prepared tin. Arrange the whole cherry tomatoes on top and sprinkle with the remaining Parmesan.
Step 4: Bake in the oven for about 40 minutes or until the frittata is fully set and starting to puff up.
Step 5: Remove from the oven, let it cool slightly, then cut into wedges and serve either hot or cold.

Tips & Variations

For extra flavor, add fresh herbs such as basil or thyme to the egg mixture.
Use fresh spinach instead of frozen, but make sure to wilt and drain it well before adding.
Try swapping roasted red peppers for sun-dried tomatoes for a different twist.
Add a little chili flakes for a mild spicy kick if you like heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave before serving. This frittata can also be enjoyed cold, making it ideal for packed lunches or picnics.

How to Serve

A white round plate sits on a white marbled surface, holding a circular quiche sliced into twelve pieces. The quiche has four visible layers: the top is golden brown and slightly crispy, beneath that is a bright orange layer of carrots cut into thick slices, below that is a light yellow egg layer with green spinach pieces mixed throughout, and the bottom crust is thin and golden brown. The slices are arranged in a ring with a small empty space in the middle. A clear glass with a light drink is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Make sure to wilt it in a pan and squeeze out excess moisture before adding it to keep the frittata from becoming watery.