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Southwestern Frittata with Spinach, Pepper Jack & Tomato Recipe

Southwestern Frittata with Spinach, Pepper Jack & Tomato recipe


This is a yummy egg dish with cheese, veggies, and spices. It's like a big, flat omelet with spinach, cheese, and tomatoes. You cook it in a pan and then in the oven. It's good for breakfast or any meal!


2 tablespoons olive oil
1 large red bell pepper, diced
1 medium yellow onion, diced
2 cups fresh spinach, roughly chopped
1 medium tomato, diced
1 cup pepper jack cheese, shredded
10 large eggs
1/4 cup milk
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, sliced for garnish
1/4 cup fresh cilantro, chopped for garnish


Preheat the oven to 375°F (190°C).
Heat olive oil in an ovenproof skillet over medium heat.
Add the diced red bell pepper and yellow onion to the skillet. Cook for 3-4 minutes until softened.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the diced tomato and cook for another minute.
In a large bowl, whisk together the eggs, milk, chili powder, cumin, salt, and black pepper.
Pour the egg mixture over the vegetables in the skillet.
Sprinkle the shredded pepper jack cheese evenly on top.
Cook on the stove for about 5 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes.
Slice the frittata and serve with avocado slices and chopped cilantro on top.

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