- 10 eggs
- 1 red bell pepper, roasted, peeled, seeded and cut
- 5 oz fresh organic spinach, steamed, drained and chopped
- 1 cupshreddeed Parmesan cheese
- fresh ground pepper amd sea salt to taste
- 2 t..olive oil
Do ahead: Roast red pepper by placing it on a piece of heavy duty tin foil in pre-heated oven at 450. Rotate it a quarter turn every 6 minutes until slightly charred and remove from oven. Once cool, the semi-charred skin easily peels off; use a small paring knife to assist if necessary. Cut the pepper into quarters and gently scrape out all seeds. This can be done up to two days ahead and placed in fridge until you want to use it. If you roast the pepper the morning you make this, allow one hour.
Place spinach in a saucepan with 1/4” of water, cover and steam until leaves are a deep bright green and wilted. Remove from heat. Tilting the saucepan, use the side of a large wooden spoon to press the excess water out of the spinach and let drain into sink. It is important to get all of the water out so that the frittata does not get watery. Once the spinach has cooled enough, use your hand to take a fist full of spinach to squeeze out and drain excess water. Them, place on a cutting board and chopped with a chef’s knife.
Beat eggs in a medium-large bowl, add cut up roasted red bell pepper, chopped cooked spinach, parmesan cheese, pepper and sea salt. Mix to combine all ingredients.
Pre-heat oven to broil and place a shelf in the top rack position. Check ahead of time that your skillet will fit in the oven on the top rack.
Pre-heat a large oven-proof skillet over a low flame, spray with organic olive oil Pam (be sure to coat the sides of the skillet), add 2 t. olive oil. Heat oil, then add egg mixture. Cook without stirring over a medium-low heat about 15-20 minutes. When eggs are set around the edges and the frittata is nice and brown underneath (use a spatula to gently lift the sides and peek at the bottom), transfer the skillet to the oven. Place the skillet on the top rack directly under the broiler and cook for 5-7 minutes until frittata puffs up and is brown on top. Remove from oven. Using oven mitts, place a serving plate upside down over the top of the skillet and flip to transfer the frittata to the plate.
Cut into wegdes and serve with a green salad or a platter of arugula topped with sliced heirloom tomatoes and drizzled with olive oil. My crab quiche and/or chicken apple sausages from Gelson’s are also a great accompaniment to this breakfast. Cook the sausages on a grill pan once your friittata mixture is in the pan. Fresh berries will complete the meal. Yum!