RED PEPPER FETA FRITTATA

INGREDIENTS

6 large eggs

¼ cup (60 mL) almond milk

½ teaspoon (2 mL) coconut oil

1 roasted red bell pepper, fresh or from a jar, chopped

2 cups (500 mL) spinach

⅓ cup (75 mL) crumbled feta cheese

¼ teaspoon (1 mL) red pepper flakes

Sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C) with an 8-inch (20-cm) cast-iron skillet inside.

In a medium bowl, whisk the eggs with the almond milk and a few pinches of salt and pepper.

Using a pot holder, remove the preheated skillet from the oven and add the coconut oil to coat the bottom. Pour in the egg mixture, followed by the bell peppers, spinach, and feta cheese. Bake until the eggs are set and the frittata is golden brown on top, 15 to 20 minutes.

Remove the frittata from the oven, sprinkle with the red pepper flakes, and season with black pepper. Let cool slightly and serve.

½ cup (125 mL) chopped raw red bell pepper can be substituted for the roasted pepper.

SERVES: 2

GLUTEN-FREE

Whether you make them for breakfast, brunch, or dinner, frittatas are always a crowd favorite as well as a great opportunity to clean out the fridge. This red bell pepper, spinach, and feta cheese version is pretty simple, but if you have scallions, summer squash, or tomatoes to use up—pile them in.