Four.78 from nine votes
Roasted Red Pepper and Feta Frittata
Make certain your leftover elements do not move to waste through creating a frittata, like this Roasted Red Pepper and Feta Frittata.
Total Cost $five.75 recipe / $1.44 serving (Four servings)
ServingsFourto six servings
- 1Tbspcanola or vegetable oil$zero.04
- Three-Four packed cupschild spinach$1.25
- half 12 oz.jarroasted purple peppers$1.25
- Salt and pepper to style$zero.05
- Pinch of overwhelmed purple pepper (non-compulsory)$zero.05
- 6huge eggs$1.62
- 1/Fourcupentire milk or part and part$zero.16
Preheat the oven to 350 levels. Mince the garlic and upload it to a 10″ oven secure skillet, in conjunction with the canola oil. Sauté over medium warmth for 1-2 mins, or simply till the garlic is cushy and aromatic. Fill the skillet with recent spinach (about Three-Four cups packed) and proceed to sauté till it has wilted (1-2 mins).
Remove the peppers from the jar and slice into skinny strips. Add the sliced peppers to the skillet and sauté for 1-2 mins extra. Season the vegetables with salt, pepper, and a pinch of purple pepper flakes if desired. Remove from the warmth and collapse the feta over best.
Whisk in combination the eggs and milk, including a pinch of salt and pepper. Pour the eggs over the vegetables within the skillet, then switch the skillet to the totally preheated oven.
Bake the frittata for 20-25 mins, or till the middle is puffed and the highest is mild golden brown. If extra browning is desired, position the frittata underneath the broiler for 1-2 mins. This will briefly brown the highest with out over cooking the egg within. Slice into 6-Eight items and serve (1-2 items consistent with particular person relying on dimension and urge for food).