Red Pepper, Spinach, and Feta Frittata

Diana

6 large eggs

¼ cup milk of choice

½ tsp coconut oil

1 roasted red pepper, chopped (can be fresh or from a jar, can also sub ½ cup chopped raw red bell pepper if you want)

2 cups spinach or other greens of choice

⅓ cup crumbled feta cheese

¼ tsp crushed red pepper flakes

Salt and pepper, to taste

Preheat the oven to 400 degrees with an 8 inch cast iron skillet inside.

In a medium bowl, whisk the eggs with the milk and a little salt and pepper.

Using a pot holder, remove the pre-heated skillet from the oven and add the coconut oil to coat the bottom. Pour in the egg mixture, then add the peppers, spinach, and feta.

Bake until the eggs are set and the frittata is golden brown on the top, about 15 to 20 minutes.

Remove the frittata from the oven, sprinkle with crushed red pepper, and season with more salt and pepper if needed.

Suggestions: eat w/ roasted sweet potatoes and blueberries. Top with Trader Joe's Everything But the Bagel seasoning.

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