Bell Pepper and Spinach Frittata with Roasted Brussels Sprouts

• 3 tbsp olive oil⇄
• 0.5 piece red bell pepper⇄
• 1 cup spinach⇄
• 400 g Brussels sprouts⇄

Preheat oven to 190°C. Dice the bell pepper into small pieces and roughly chop the spinach. Trim and halve the Brussels sprouts, ensuring uniform size for even cooking.

💡 Use a sharp knife to trim Brussels sprouts quickly by cutting off the tough stem end and removing any discolored outer leaves.

• 1 tbsp olive oil⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄

Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and place in the preheated oven at 190°C for 20-25 minutes, shaking the pan halfway through, until golden brown and crispy on the edges.

💡 Avoid overcrowding the baking sheet to ensure the Brussels sprouts roast evenly and develop a crispy texture.

• 2 tbsp olive oil⇄
• 0.5 piece red bell pepper⇄
• 1 cup spinach⇄

Heat olive oil in an oven-safe skillet over medium heat at approximately 160°C. Add diced bell pepper and sauté for 3-4 minutes until slightly softened. Add chopped spinach and cook for another 2 minutes until wilted and vibrant green.

💡 Use a cast-iron skillet if possible, as it retains heat well and transitions seamlessly from stovetop to oven.

• 4 piece large eggs⇄
• 50 g goat cheese⇄
• 0.25 tsp salt⇄
• 0.25 tsp black pepper⇄

In a medium bowl, whisk the eggs with salt and pepper until fully combined and slightly frothy. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle crumbled goat cheese evenly on top.

💡 Whisk the eggs vigorously for a fluffier frittata texture, incorporating air into the mixture.

Cook the frittata on the stovetop over medium heat at 160°C for 2-3 minutes, until the edges start to set and lift slightly from the pan, indicating the base is beginning to cook through.

💡 Avoid stirring the eggs once poured into the skillet to maintain the frittata’s structure.

Transfer the skillet to the preheated oven at 190°C and bake for 12-15 minutes, until the center is fully set and no longer jiggles when shaken. The top should be slightly golden.

💡 Check for doneness by inserting a toothpick in the center; it should come out clean when the frittata is ready.

Remove the frittata from the oven and let it cool in the skillet for 5 minutes to firm up for easier slicing. Simultaneously, check the Brussels sprouts; they should be tender inside with crispy, caramelized edges. If needed, roast for an additional 2-3 minutes.

💡 Letting the frittata rest prevents it from falling apart when sliced, ensuring clean portions.