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Spicy Vegetable Frittata

Photo: Canada's Food Guide (food-guide.canada.ca)

This recipe is functional for any meal of the day. Have it for breakfast, lunch or dinner!


  • 1 package (142 g/5 oz) baby spinach, washed (don’t completely dry them)
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 mL (¼ tsp) hot pepper flakes
  • 10 mL (2 tsp) extra virgin olive oil
  • 5 eggs
  • 85 mL (⅓ cup) water or skim milk
  • 30 mL (2 tbsp) grated Parmesan cheese


  1. In an ovenproof 25 cm (10 inch) non-stick skillet, cook spinach over medium heat, stirring for about 2 minutes or until wilted. Add pepper, garlic and hot pepper flakes; stir to combine. Add oil and cook for 3 minutes or until softened.
  2. In a bowl, whisk together eggs, water (or skim milk), and cheese. Pour into skillet and stir to combine with spinach. Lift edges with a rubber spatula and let eggs run to the bottom. Let cook, until edge starts to set.
  3. Place skillet about 10 cm (4 inches) under broiler for about 3 minutes or until top is set and light golden. Use a digital food thermometer to check that the eggs have reached an internal temperature of 74°C (165°F).


  • If your skillet has a plastic or wooden handle, make it ovenproof by wrapping the handle with foil before placing in the oven.
  • For a flavour twist, use different peppers or other greens such as arugula or kale.
  • Add more flavour by serving frittata with lower sodium pasta sauce or salsa.