Healthy Breakfast Casserole Recipe

INGREDIENTS – 1 tablespoon extra-virgin olive oil – 2 medium red bell peppers, chopped (about 2 cups) – ¾ cup thinly sliced green onion (approximately 1 small bunch) – 5 ounces roughly chopped spinach (around 5 cups) – 12 egg – 3 tablespoons full-fat dairy (options: heavy cream, half-and-half, whole milk, sour cream, or yogurt)

– Several dashes of your favorite hot sauce, such as Cholula – ½ teaspoon fine salt – 10 twists of freshly ground black pepper – 4 ounces (1 cup) crumbled feta or goat cheese

INSTRUCTIONS 1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (avoid using cooking spray).

In a large skillet, heat the olive oil over medium heat until it shimmers. Add the chopped bell pepper and green onion, cooking until the pepper is tender and cooked through, about 8 to 10 minutes.

Add the spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2 minutes. Set the pan aside to cool slightly while preparing the egg mixture.

Crack the eggs into a medium mixing bowl. Add your chosen dairy, several dashes of hot sauce, salt, and pepper. Whisk until the egg yolks and whites are blended.

Stir in half of the crumbled cheese, reserving the rest for topping the frittata before baking.

Transfer the cooled veggies from the skillet into the bowl with the egg mixture and stir to combine.

Pour the mixture into the prepared pan, ensuring an even distribution. Sprinkle the remaining cheese on top.

Bake for 25 to 35 minutes, keeping an eye on it, until the eggs are puffed and appear cooked, with the center of the frittata barely jiggling when gently shaken.

Place the frittata on a cooling rack until ready to serve. Slice with a sharp knife and serve.