Veggie-Packed Breakfast Frittata

By Dianne Godfrey.
 Date: Jul. 28th, 2018 - 3:00 PM

INGREDIENTS

2 Tbsp extra-virgin olive oil

1 small green bell pepper, diced

1 small red bell pepper, diced

½ red onion, thinly sliced

2 cups packed baby spinach

¼ cup sun-dried tomatoes (not packed in oil), chopped

1 clove garlic, sliced

10 large eggs, beaten

Kosher salt and freshly ground black pepper

Hot sauce, for serving

DIRECTIONS

1. Preheat the oven to 375ºF.

2. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.

3. Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.

4. Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

Veggie-Packed Breakfast Frittata