Spinach & Red Pepper Frittata

​This is a very simple, very healthy egg frittata dish that comes together in a curiously tasty way. I honestly didn’t have the highest of expectations of this dish in the taste department, considering that I composed it focusing on the nutritional components, and not with taste in mind, and was completely blown away by the tastiness! Enjoy for breakfast or dinner. Servings: 4 Here’s what you need…

• 4 cups spinach

• olive oil spray

• ½ cup roasted red bell pepper (from a jar), diced

• ½ teaspoon Garlic, minced

• 2 teaspoons fresh thyme, minced

• sea salt

• 2 eggs

• fresh ground pepper

Instructions:

1. Place an inch of water in a large oven-proof skillet. Bring to a boil Add the spinach and wilt for 2 minutes. Remove the spinach and place it on a paper towel. Squeeze out excess water. Chop the spinach.

2. Wipe out the skillet and place over medium heat. Add the bell peppers, garlic, thyme, and a sprinkle of sea salt. Sauté for 3 minutes. Remove from the pan.

3. Place the eggs in a large bowl. Whisk for a couple of minutes until lightly frothy and add in a sprinkle of salt and pepper. Mix in the spinach and red pepper mixture.

4. Preheat the broiler. Wipe out the skillet and return to medium heat. Apply a light spray of olive oil to the skillet. Pour the egg mixture into the skillet, turning the pan to evenly distribute. Shake the pan gently and use a spatula to lift the edges of the frittata, to let eggs run underneath.

5. Reduce the heat to low, cover, and cook for 5 minutes, shaking the pan gently a few times. Once the eggs are almost fully set remove from heat.

6. Place the frittata under the broiler for up to 3 minutes, watching closely to prevent burning. Remove from heat, cool for 5 minutes, then cut into pieces and serve. Enjoy!

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