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Red Pepper, Spinach and Corn Fritata

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Red Pepper, Spinach and Corn Fritata
Serves 6-8 slices Easy
Total: Active:
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Ingredients (10)

  • 1 cup corn
  • 6 eggs beaten
  • 1 package of frozen spinach, drained
  • 1 small onion diced fine
  • 1 large red pepper cut in thin strips
  • 3 tablespoons of milk or cream
  • 3/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 1/2 teaspoon cider vinegar
  • 1/2 stick of butter
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This can be breakfast, lunch or dinner. I use frozen corn but by all means use fresh if available, sweet red peppers and frozen spinach. I love fresh, but honestly, frozen is just fine for this.

A great easy dinner or a wonderful Sunday brunch


  1. 1Preheat your oven to 350. Why that heats up melt 2 tablespoons of the butter in a oven proof pan (I like my cast iron for this). Add the pepper, onion and spices until soft just a few minutes, then add the corn and spinach and cook another 2-3 minutes until all heated well.
  2. 2Remove and let cool in a bowl off to the side. Then beat your eggs and mix with the milk, vinegar and a little more salt and pepper. Add the eggs to the vegetable mix. Important to let the vegetables cool a bit.
  3. 3Add the other 2 tablespoons of butter to the pan and put the mixture in, cook over low stirring with a fork until slightly set about 10 minutes if that. Then bake at 350 for an addition 5-10 minutes until eggs are set. The last couple of minutes I like to top with fresh goat cheese
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