Spinach, Bell Pepper, and Egg Frittata

A savory and versatile frittata packed with sautéed vegetables and baked with parmesan and fresh basil.

Ingredients

• 6 large Eggs
• 2 cups, chopped Spinach
• 1 cup, diced Mini Bell Peppers
• 1/4 cup, grated Parmesan Cheese
• 2 cloves, minced Garlic
• 1 tbsp Extra Virgin Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp, chopped Fresh Basil
• Pinch Red Pepper Flakes

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).
3. Add mini bell peppers and cook for 3-4 minutes until slightly softened. Add spinach and cook until wilted.
4. In a bowl, whisk eggs with salt, pepper, and red pepper flakes.
5. Pour egg mixture over vegetables in the skillet. Sprinkle with parmesan cheese and fresh basil.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown.
7. Let cool slightly before slicing and serving.

Cuisine: Italian

Suitability: vegetarian,gluten-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: lunch