Roasted Red Pepper and Spinach Frittata

This Roasted Red Pepper and Spinach Frittata is a vibrant and flavorful dish that combines the smokiness of roasted red peppers with the earthiness of fresh spinach. It's a versatile meal, perfect for breakfast, brunch, or even a light dinner. The frittata is naturally gluten-free and can be customized to fit various dietary preferences. Whether you're hosting a weekend brunch or meal prepping for the week, this dish is sure to impress with its delicious taste and beautiful presentation.

Ingredients:

• 8 large eggs

• 1/2 cup milk or cream

• 1/2 cup roasted red peppers, sliced

• 2 cups fresh spinach, washed and chopped

• 1/2 cup cheese (feta, mozzarella, or goat cheese)

• 1/4 cup onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil or butter

• Salt and pepper, to taste

• Optional herbs: thyme, basil, or parsley
  
  

Directions:

1. Preheat Oven: Set your oven to 375°F (190°C).

2. Sauté Vegetables: In an oven-safe skillet, heat olive oil or butter over medium heat. Add chopped onion and garlic, cooking until translucent. Add roasted red peppers and spinach, sautéing until the spinach wilts.

3. Prepare Egg Mixture: In a bowl, whisk together eggs, milk or cream, salt, pepper, and optional herbs.

4. Combine: Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle cheese evenly over the top.

5. Cook on Stovetop: Let the frittata cook on medium-low heat for about 5 minutes, or until the edges begin to set.

6. Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the center is set and the top is golden.

7. Serve: Allow the frittata to cool slightly before slicing. Serve warm or at room temperature.
   
   

Nutritional Information (per serving):

• Calories: Approximately 250 kcal

• Protein: 18g

• Carbohydrates: 5g

• Fat: 18g

• Fiber: 1g

• Sodium: 350mg