Spinach and Red Pepper Frittata

Prep time:5 mins

Cook time:30 mins

Ingredients 

• 8 eggs
• ½ cup of unsweetened almond milk
• ½ teaspoon seat salt
• ½ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 2 cups of baby spinach (chopped)
• 1 red bell pepper (chopped)
• 1 cup cherry tomatoes (halved)

Method 

• Preheat oven to 200C
• Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.
• Heat the oil in a cast iron skillet over medium heat. Add the spinach, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.
• Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set. 
• Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!