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Spinach & Red Pepper Frittata

16 Nov 2020

Spinach & Red Pepper Frittata

This quick and easy egg frittata with cheesy topping makes a tasty protein-packed lunch or breakfast and uses the convenience of frozen veggies. Can be left to cool and taken as a packed lunch. Serve on its own or with a chopped salad and avocado.

Time: 20 minutes · 4 servings


  • 8 Eggs
  • 1/2 cup Unsweetened Almond Milk
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups Frozen Chopped Spinach
  • 2 cups Frozen Sliced Red/Mixed Peppers
  • Handful cherry tomatoes, halved (optional)
  • 2 tbsps Cheddar Cheese (grated)


  1. Preheat grill to high
  2. Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
  3. Heat the oil in a large frying pan over medium heat. Add the frozen spinach and peppers and cook for 5 to 6 minutes until tender.
  4. Add cherry tomatoes (if using) and cook for a further 1 minute.
  5. Pour the whisked egg mixture into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Continue to cook until the bottom half of the frittata has started to set in the pan.
  6. Top with grated cheese and transfer the pan to under the hot grill. Grill until the top is set and the cheese is bubbling and browned.
  7. Remove the pan from the grill (taking care that the handle is not hot!) and let sit for about 5 minutes before cutting into wedges.
Tips: Try adding dried herbs or 'cheat's chilli' at step 3 for extra flavour.

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