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52
5 from 2 votes

Roasted Red Pepper & Spinach Frittata with Arugula Pesto

Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Ingredients

  • 4 eggs
  • 2 oz roasted red peppers
  • 2 oz baby spinach
  • arugula pesto from Sunbasket which is made from baby arugula
  • walnuts
  • garlic
  • olive oil
  • salt
  • salt & pepper
  • olive oil

Preparation

  1. Thinly slice the peppers.
  2. Crack the eggs into a bowl & beat until blended.
  3. In a pan over medium-high heat, warm 1-2 tsp of olive oil.
  4. Add the peppers & spinach and season with salt & pepper.
  5. Cook until the spinach is wilted which should take 2-3 min.
  6. Spread the vegetables in an even layer and pour the eggs on top.
  7. Reduce the heat to medium & cook without stirring until the eggs have set which should take 3-5 min.
  8. Remove from the heat and drizzle the frittata with arugula pesto.
  9. Top with tomatoes if you wish.
Roasted Red Pepper & Spinach Frittata with Arugula Pesto
Dish Type:
Breakfast, Vegetables, Eggs
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