Roasted Red Pepper Frittata

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 10 large eggs
• 12 oz drained jarred roasted red peppers
• 1 medium fresh red bell pepper
• 2 cups packed baby spinach
• 1 small yellow onion
• 3 garlic cloves
• 4 oz crumbled feta cheese
• 1/4 cup whole milk
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Pat the jarred roasted red peppers dry with paper towels and slice them into thin strips. Dice the fresh red bell pepper and thinly slice the onion.
2. 2Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and fresh diced bell pepper and cook 5 to 6 minutes until softened and lightly golden.
3. 3Add the minced garlic and cook 30 seconds until fragrant. Stir in the baby spinach and cook just until wilted, about 1 minute. Fold in the roasted red pepper strips and oregano.
4. 4In a large bowl, whisk the eggs with the milk, salt, and black pepper until the mixture is uniform and slightly frothy.
5. 5Pour the egg mixture evenly over the peppers in the skillet. Sprinkle the crumbled feta across the top and drizzle the remaining olive oil the edges.
6. 6Cook on the stovetop over medium-low heat for 3 to 4 minutes without stirring, until the edges begin to set and look slightly puffed.
7. 7Transfer the skillet to the preheated oven and bake 12 to 15 minutes until the center is just set and the top is lightly golden. A knife inserted in the middle should come out clean.
8. 8Rest the frittata in the pan for 5 minutes so it firms up for cleaner slices. Garnish with chopped parsley, cut into six wedges, and serve warm or at room temperature.