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
fresh ground pepper
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.
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.
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.
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.
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.
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!