For the Rest of your Life
Red Pepper and Spinach Frittata
Yields
3 - 4 Servings
Ingredients
6 large eggs, use 8 eggs for a 12-inch skillet
¼ cup unsweetened almond milk, or any milk
2 garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 shallot chopped
2 red bell peppers, chopped
2 cups spinach
⅓ cup crumbled feta cheese
Directions
- Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat.
- Add the shallots, red peppers, and a pinch of salt and pepper and cook until translucent, about 5 minutes.
- Add the spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
- Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.