Spicy Frittata.

I made this as a single serving and was STUFFED afterward. I guess if you had a sweetie pie to split this with (and a side of buttery biscuits), this could easily serve 2+. I used sharp cheddar and Swiss cheeses for a little extra tang. The skillet I used was was an 8″ cast iron pan. This recipe is gluten-free, cheesy, proteiny, vegetable-y goodness!

 

3 eggs

1 tsp water

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp ground cumin

1/8 tsp chili powder

1/4 c diced bell peppers

1/4 c frozen spinach

1/4 c shredded cheese

Butter

Salsa

 

Preheat oven to 350 degrees. Whisk eggs, water, salt, pepper, cumin, and chili powder until smooth. Gently stir in cheese. Grease a small, oven-proof skillet with a generous pat of butter and saute peppers over medium heat until slightly tender, about 3 minutes. Add spinach and a pinch of salt; cook 1 minute. Pour eggs on top of vegetables and allow to set for 2 minutes, pulling egg mixture away from sides of pan and letting runny eggs flow into the holes. Pop pan into oven for 10 minutes or until eggs are set all the way & lightly browned on top. Top with salsa and serve immediately.

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