You can never go wrong with a tasty egg bake to start off your day, and this frittata recipe made with spinach, baby bell peppers, and feta cheese is one of my favorites. It’s quick to put together, flavorful and everyone loves it.
INGREDIENTS
1 tsp. coconut oil
8 eggs
8 egg whites
3 tsp. organic milk, or any milk you prefer
1 shallot, peeled and sliced into thin rings
1 cup baby bell peppers, thinly sliced
5 oz. baby spinach, roughly chopped
3 oz. feta cheese, crumbled
salt and pepper to taste
INSTRUCTIONS
Pre-heat the oven to 400oF.
In a large bowl, combine eggs, egg whites, milk and a pinch of salt. Whisk and set aside.
Heat a 12-inch cast-iron pan or sauté pan over medium high heat. Add coconut oil.
Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
Add in chopped spinach. Stir together and cook until the spinach is just wilted.
Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that’s from the air the gets whisked into the eggs). It will deflate as it cools.
Once the frittata is cool enough to handle, slice and enjoy!
I love making frittatas in my cast iron skillet, but any large sauté pan that is oven-proof will work.
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