Roasted Red Pepper and Feta Frittata

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  1 tbsp Vegetable oil
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  2 Garlic(6g)
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  3 cup Spinach
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  6 oz Red Peppers, Roasted, Jarred
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  2 oz Cheese, Feta, Crumbled
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  Salt and pepper to taste ($0.05)
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  1 Red pepper flakes
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  6 Egg, Whole, Large(264g)
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  0.3 cup Whole Milk

Instructions

1. 1Mince the garlic and heat the vegetable oil in a 10-inch oven-safe skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
2. 2Add the fresh spinach to the skillet and sauté for 1–2 minutes over medium heat, stirring occasionally, until wilted and excess moisture has evaporated.
3. 3Add the roasted red peppers to the skillet and sauté for 1–2 minutes over medium heat. Season with salt, pepper, and red pepper flakes. Remove from heat and sprinkle the crumbled feta evenly over the vegetables.
4. 4Whisk together the eggs and whole milk in a bowl, seasoning with salt and pepper. Pour the egg mixture over the vegetables in the skillet, gently stirring to distribute the feta and peppers throughout.
5. 5Preheat the oven to 350°F. Once preheated, transfer the skillet to the oven and bake for 20–25 minutes until the center is puffed and set, and the top is light golden brown.
6. 6Remove the frittata from the oven and let cool for 2–3 minutes. Slice into 4 equal wedges.
7. 7Divide the frittata wedges evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days; reheat in a 350°F oven for 8–10 minutes or microwave for 1–2 minutes before serving.