Roasted Red Pepper and Feta Frittata

Ingredients

• 1 Tbsp canola or vegetable oil
• 2 cloves garlic
• 3-4 packed cups baby spinach
• 1/2 jar roasted red peppers
• 2 oz feta
• Salt and pepper to taste
• Pinch of crushed red pepper, optional
• 6 large eggs
• 1/4 cup whole milk or half and half

Directions

1. Heat your oven to 350 degrees. Finely chop the garlic, then put it in a 10-inch oven safe skillet with the canola oil. Set the pan over medium heat and cook for 1-2 minutes, until the garlic has softened and smells fragrant.
2. Add the fresh spinach to the pan, using about 3-4 cups packed, and keep cooking until the leaves collapse, about 1-2 minutes. Take the peppers out of the jar and cut them into slim strips. Stir the peppers into the skillet and cook for another 1-2 minutes. Sprinkle the vegetables with salt, pepper, and a pinch of red pepper flakes if you like. Take the skillet off the heat, then scatter the crumbled feta across the top.
3. In a separate bowl, whisk the eggs with the milk, plus a pinch of salt and pepper. Pour that mixture over the vegetables in the skillet, then move the skillet into the oven once it has reached 350 degrees.
4. Bake for 20-25 minutes, until the middle rises and the surface is lightly browned. For extra color, slide the frittata under the broiler for 1-2 minutes; it will brown the top fast without taking the eggs too far inside. Cut into 6-8 pieces and serve, planning on 1-2 pieces per person depending on size and appetite.