Baked Egg Frittata With Spinach And Peppers

1. 1
   prep · ~5 min

   Preheat the oven and whisk the eggs.

   1.Preheat oven to 180°C (350°F).

   2.Crack 6 eggs into a mixing bowl, add salt, black pepper, and red chili powder.

   3.Whisk until well combined and slightly frothy.
2. 2
   saute · ~8 min

   Sauté the vegetables.

   1.Heat 2 tsp oil in an oven-safe skillet over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic and sauté until fragrant (30 sec).

   4.Add diced bell pepper and cook until slightly softened (2 min).

   5.Add chopped spinach and stir until just wilted (1-2 min).

   TIPDon't overcook the spinach — it should just wilt to keep its color.
3. 3
   assemble · ~1 min

   Combine eggs and vegetables.

   Spread the sautéed vegetables evenly across the skillet. Pour the whisked egg mixture over the vegetables, tilting the pan gently so the eggs settle evenly.

4. 4
   bake · ~18 min

   Bake until set and golden.

   Transfer the skillet to the preheated oven. Bake for 15-18 minutes until the frittata is puffed, set in the center, and lightly golden on top.

   TIPInsert a toothpick in the center — it should come out clean when done.
5. 5
   rest · ~4 min

   Rest briefly before slicing.

   Remove from oven and let the frittata rest in the skillet for 3-4 minutes. This helps it settle and makes slicing cleaner.

6. 6
   garnish

   Garnish with fresh coriander and serve.

   Sprinkle chopped coriander leaves on top. Slice into 8 wedges and serve warm.

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