Roasted Red Pepper Frittata with Feta and Spinach

Step 1

Preheat a 9″ cast iron pan over medium-high heat, and preheat the oven to 350ºF.

Step 2

Whisk the eggs, sea salt, pepper, and basil together in a medium sized bowl until combined. Set the egg mixture aside.

Step 3

Add the butter or avocado oil to the heated skillet along with the green onions, spinach, and bell pepper. Sauté just until the spinach turns bright green and begins to wilt, this will take less than 1 minute.

Step 4

Reduce the heat to medium and pour the egg mixture over the sautéed spinach, Stir to thoroughly combine the sautéed ingredients into the egg mixture, and sprinkle the feta cheese over the top.

Step 5

Let the egg mixture cook untouched over medium heat for 5-6 minutes. When the egg mixture is starting to set around the edges, transfer it to the oven and bake until the frittata is completely done, about 10-12 minutes.

Step 6

Serve immediately or at room temperature. You can also refrigerate this for 3-4 days and reheat pieces as needed.