Roasted Red Pepper and Goat Cheese Frittata

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour, including resting time

Quick Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 garlic clove, minced
1 cup drained roasted red peppers, sliced
2 packed cups baby spinach
8 large eggs
1/2 cup whole milk
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled
1/4 cup thinly sliced fresh basil, divided

Do This

1. Preheat the oven to 375°F with a rack in the center.
2. Cook the onion in olive oil with 1/4 teaspoon salt for 15 to 18 minutes, until soft and golden.
3. Add the garlic, roasted peppers, and spinach; cook for 2 to 3 minutes.
4. Whisk the eggs, milk, remaining salt, and black pepper until frothy.
5. Pour the eggs over the vegetables, then add 3 ounces goat cheese and half of the basil.
6. Top with the remaining goat cheese and bake for 18 to 20 minutes, until lightly puffed and just set.
7. Rest for 5 minutes, finish with the remaining basil, slice, and serve.

Why You’ll Love This Recipe

Sweet peppers, caramelized onions, and tangy goat cheese give every bite plenty of flavor.
The eggs bake up tender, fluffy, and lightly golden without requiring constant attention.
It is equally delicious served warm or at room temperature.
Leftovers reheat well, making this frittata ideal for meal prep and relaxed brunches.

Grocery List

Produce: 1 medium yellow onion, 1 garlic clove, 2 packed cups baby spinach, and 1 small bunch fresh basil
Dairy: 8 large eggs, 1/2 cup whole milk, and 4 ounces goat cheese
Pantry: 1 jar roasted red peppers, extra-virgin olive oil, kosher salt, and black pepper

Full Ingredients

Vegetables and Herbs

1 medium yellow onion, about 8 ounces, halved and thinly sliced
1 garlic clove, finely minced
1 cup drained roasted red peppers, patted dry and sliced into 1/4-inch strips
2 packed cups baby spinach, about 2 ounces
1/4 cup loosely packed fresh basil leaves, thinly sliced and divided

Egg and Cheese Mixture

8 large eggs
1/2 cup whole milk
4 ounces soft goat cheese, crumbled and divided

Cooking and Seasoning

1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper

Roasted Red Pepper and Goat Cheese Frittata – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the ingredients

Position an oven rack in the center and preheat the oven to 375°F. Drain the roasted red peppers thoroughly, pat them dry with paper towels, and slice them into 1/4-inch strips. Dry peppers release less moisture, helping the frittata bake up tender rather than watery. Have all the remaining ingredients measured before you begin cooking.

Step 2: Caramelize the onion

Heat the olive oil in a 10-inch oven-safe skillet over medium-low heat. Add the sliced onion and 1/4 teaspoon of the kosher salt. Cook for 15 to 18 minutes, stirring every 2 to 3 minutes, until the onion is very soft, golden, and lightly caramelized. If the edges begin to brown too quickly, reduce the heat to low. Avoid rushing this step, as slowly cooked onion provides much of the frittata’s natural sweetness.

Step 3: Cook the remaining vegetables

Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly. Add the roasted red peppers and baby spinach. Cook for 2 to 3 minutes, stirring gently, until the spinach is wilted and any excess moisture has evaporated. Spread the vegetables into an even layer across the skillet.

Step 4: Whisk the eggs

Crack the eggs into a large mixing bowl. Add the whole milk, the remaining 1/2 teaspoon kosher salt, and the black pepper. Whisk vigorously for about 45 seconds, until the mixture is completely blended, slightly frothy, and uniform in color. Whisking in a little air helps create a lighter frittata.

Step 5: Assemble the frittata

Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle 3 ounces of the crumbled goat cheese and 2 tablespoons of the sliced basil over the eggs. Use a silicone spatula to gently nudge the vegetables and cheese into an even distribution without vigorously stirring the mixture. Scatter the remaining 1 ounce goat cheese over the top.

Step 6: Bake until lightly puffed

Transfer the skillet to the center rack of the preheated oven. Bake at 375°F for 18 to 20 minutes. The frittata is ready when the edges are lightly golden, the top is gently puffed, and the center is just set with no visible liquid egg. An instant-read thermometer inserted into the center should register at least 160°F. Avoid baking until deeply browned, which can make the eggs rubbery.

Step 7: Rest, garnish, and serve

Carefully remove the skillet from the oven and place it on a heat-safe surface. Remember that the skillet handle will be extremely hot. Let the frittata rest for 5 minutes so the eggs can finish setting and the slices hold their shape. Sprinkle with the remaining 2 tablespoons fresh basil, cut into 6 wedges, and serve warm or at room temperature.

Pro Tips

Use the right pan: A well-seasoned 10-inch cast-iron skillet or a 10-inch oven-safe nonstick skillet produces a frittata with a substantial but tender center.
Remove excess moisture: Drain and dry the peppers well, and cook the spinach until no liquid remains in the skillet.
Cook the onion slowly: Medium-low heat brings out the onion’s sweetness without burning its edges.
Do not overbake: Remove the frittata when the center is just set. It will continue cooking from the skillet’s residual heat as it rests.
Save some basil for serving: Basil baked into the eggs provides flavor, while fresh basil on top adds color and a more fragrant finish.

Variations

Mediterranean: Add 1/3 cup chopped artichoke hearts and 2 tablespoons sliced Kalamata olives with the roasted red peppers. Reduce the added salt to 1/2 teaspoon.
Mushroom and Pepper: Sauté 6 ounces sliced cremini mushrooms for 6 to 8 minutes before adding the onion, cooking until their liquid has evaporated.
Feta and Herb: Replace the goat cheese with 4 ounces crumbled feta and substitute chopped fresh parsley or dill for half of the basil.

Storage & Make-Ahead

Let leftover frittata cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven for 8 to 10 minutes, or microwave at 50 percent power in 30-second intervals until warmed through. To freeze, wrap fully cooled individual wedges tightly and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. For make-ahead preparation, caramelize the onion and cook the peppers and spinach up to 2 days in advance; refrigerate the vegetables in a covered container, then assemble and bake the frittata just before serving. Do not mix raw eggs with the vegetables until you are ready to cook.

Nutrition (per serving)