Spinach Red Pepper Frittata. Pretty. Easy. Super delicious.
Spinach Red Pepper Frittata with Smoked Salmon and Olives—Delicioso!
We use a cast iron skillet to make frittatas. The 10 inch is perfect for two people. Do you have one of these?
Spinach Red Pepper Frittata Recipe
Spinach Red Pepper Frittata
- 2 tablespoons olive oil
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 cup fresh baby spinach leaves
- 4 eggs
- 1/2 cup milk
- 1/4 cup smoked salmon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup sliced kalamata or black olives
- 2 tablespoons sour cream
- 2 tablespoons grated Pecorino Romano cheese
- Using a 10-inch cast iron skillet, heat the oil over medium heat until hot.
- Sauté onions and bell pepper until soft. Set aside.
- Sauté spinach until it wilts. Set aside.
- In a bowl whisk eggs until blended. Add milk and spices, mix, and pour the egg mixture into the well oiled cast iron skillet.
- Spread the sautéd vegetables and shredded salmon over the egg mixture.
- Cook over medium heat until the egg mixture is nearly set.
- Place the skillet a couple of inches below the broiler element and broil until lightly browned, about 3-5 minutes.
- Garnish with the olives.
- Sprinkle with grated Romano cheese or serve with a dollop of sour cream.
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Spinach Red Pepper Frittata Nutrition
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