Roasted Red Pepper and Feta Frittata

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  Vegetable oil(15g)
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  Garlic(120g)
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  Spinach(960g)
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  Red Peppers, Roasted, Jarred(340g)
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  Cheese, Feta, Crumbled(57g)
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  Salt and pepper to taste ($0.05)
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  Red pepper flakes
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  Egg, Whole, Large
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  Whole Milk(60g)

Instructions

1. 1Preheat the oven to 350°F. Mince 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 and softened.
2. 2Add the fresh spinach to the skillet and sauté for 1–2 minutes over medium heat, stirring occasionally, until wilted and any excess moisture has evaporated.
3. 3Slice the roasted red peppers into thin strips and add them to the skillet. Sauté for 1–2 minutes over medium heat, then 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. 5Transfer the skillet to the preheated 350°F oven and bake for 20–25 minutes until the center is puffed and set, and the top is light golden brown.
6. 6If desired, place the frittata under the broiler for 1–2 minutes to achieve deeper browning on top without overcooking the interior.
7. 7Remove from the oven and let cool for 2–3 minutes. Slice the frittata into 4 equal wedges.
8. 8Divide 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.