This spinach and red pepper frittata looks as festive as it tastes!
Festive Spinach and Red Pepper Fritatta
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 Servings 1x
- Category: Breakfast
Description
This frittata looks as festive as it tastes!
Ingredients
Scale
- 9 large eggs
- ½ cup (120 ml) milk (non-dairy)
- Sea salt and black pepper
- 1 small onion, diced
- 2 red bell peppers, diced
- 5 oz (140 g) package of baby spinach
Instructions
- Preheat your oven to 375ºF/190ºC.
- In a medium bowl, whisk together the eggs, milk, and about 1 tsp of sea salt and 1 tsp pepper, until smooth. Set aside.
- Heat a 10-inch (25-cm) oven-safe nonstick skillet over medium heat. Add the onion and peppers and cook for 5-8 minutes, until the onions start to become translucent. Stir in the spinach a little at a time, allowing it to wilt.
- Lower the heat and pour in the eggs, stirring well to evenly distribute the ingredients. Place the skillet in the oven and bake until the top is golden and the eggs are set, about 25 minutes. Remove from the oven and place the skillet on a cooling rack for 10 minutes. Slice and serve!
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