Roasted Red Pepper and Feta Frittata

Ingredients

• 1 Tbsp canola or vegetable oil 
• 2 cloves garlic 
• 3-4 packed cups baby spinach 
• ½ 12oz. jar roasted red peppers 
• 2 oz. feta 
• Salt and pepper to taste 
• Pinch of crushed red pepper (optional) 
• 6 large eggs 
• ¼ cup whole milk or half and half 

Instructions

1. Preheat the oven to 350 degrees. Mince the garlic and add it to a 10" oven safe skillet, along with the canola oil. 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).
2. Remove the peppers from the jar and slice into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
3. Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the 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 cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).

Step by Step Photos

Begin by preheating the oven to 350 degrees. Mince two cloves of garlic and sauté them with 1 Tbsp canola or vegetable oil in a 10″ oven safe skillet. Sauté over medium heat for about one minute, or until the garlic becomes fragrant and soft (try not to let it brown).

Fill the skillet with fresh spinach (about 3-4 packed cups) and continue to sauté until the spinach wilts. Spinach wilts fast, so it will only take about two minutes.

Remove 1/2 the peppers from a 12oz. jar of roasted red peppers, and slice into thin strips. 

Add the peppers to the skillet and continue to sauté for a minute or two more, just to remove some excess moisture. Season with salt, pepper, and crushed red pepper (optional) to taste.

Crumble about 2 oz. of feta over the vegetables in the skillet. Remove from the heat. I buy my feta in an 8 oz. block, so it’s easy to just cut it into four pieces to estimate a 2 oz. chunk.

Quickly whisk together 6 large eggs and 1/4 cup milk (whole milk or half and half work best). Season with a pinch of salt and pepper.

Pour the egg mixture into the skillet over the seasoned vegetables and feta. The skillet should still be pretty hot at this point. Carefully transfer the skillet to the oven.

Let the frittata bake for 20-25 minutes, or until the center is puffed up and the top is light golden brown. If you want the top more browned than having just a kiss of color, place the frittata under the broiler for a minute. The broiler will quickly brown the top without overcooking the rest.

Brunch is served! You could also add some shredded mozzarella (before pouring in the eggs or sprinkled on top), crumbled bacon, artichoke hearts, or ham. Frittatas are extremely versatile!

Source from: http://www.budgetbytes.com/2015/08/roasted-red-pepper-and-feta-frittata/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29