8 eggs, whisked (don’t overbeat)
1 tablespoon butter
1/3 cup heavy cream
1 cups cooked red bell pepper
5 oz raw baby spinach, chopped
1/2 cup grated parmesan cheese
1/2 cup crumbled feta or goat cheese
½ teaspoon salt and pepper
1/2 cup sliced cherry tomatoes, optional
- In a large bowl, whisk together the eggs, heavy cream, salt and pepper
- Add the peppers, chopped spinach, grated parmesan cheese, and stir to combine. Preheat skillet over medium heat. Add 1 tablespoon of butter and pour the mixture into an oven-safe pan then place it in the oven and bake until set, 20 to 23 minutes.
- Add crumbled feta cheese and sliced cherry tomatoes if desired. Slice and serve the frittata directly from the pan.