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 350ºF. Mince the garlic and add it to a 10-inch oven safe skillet, along with the cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant. Fill the skillet with fresh spinach (about 3-4 cups packed) and continue to sauté until it has wilted (1-2 minutes).
2. 2Remove the peppers from the jar and slice them into thin strips. Add the sliced peppers to the skillet and sauté for 1-2 minutes more. Season the vegetables with salt, pepper, and a pinch of red pepper flakes if desired. Remove from the heat and crumble the feta over top.
3. 3Whisk together the eggs and milk, adding a pinch of salt and pepper. Pour the eggs over the vegetables in the skillet, then transfer the skillet to the fully preheated oven.
4. 4Bake the frittata for 20-25 minutes, or until the center is puffed and the top is light golden brown. If more browning is desired, place the frittata under the broiler for 1-2 minutes. This will quickly brown the top without over cooking the egg inside. Slice into 6-8 pieces and serve (1-2 pieces per person depending on size and appetite).