From budgetbytes.com

Roasted Red Pepper and Feta Frittata

4 servings · 10 min prep · 35 min cook

Ingredients

Ingredients

• 1 Tbsp cooking oil
• 2 cloves garlic
• 3-4 cups baby spinach
• 1/2 of 12 oz jar roasted red peppers
• 2 oz feta
• salt and pepper to taste
• 1 pinch crushed red pepper (optional)
• 6 large eggs
• 1/4 cup whole milk or cream

Steps

1. Preheat the oven to 350°F. Mince the 2 cloves garlic and add it to a 10-inch oven safe skillet, along with 1 Tbsp. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).

   1-2 minutes

2. Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt and pepper and a pinch of 1 pinch if desired. Remove from the heat and crumble 2 oz over top.

   1-2 minutes

3. Whisk together 6 large and ¼ cup, adding a pinch of salt and 1 pinch pepper. Pour the 6 large eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
4. Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over 1 Tbsp cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

   20-25 minutes

Nutrition

Per serving

kcal

230

protein

13 g

carbs

8 g

fat

17 g

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