Our gluten-free frittata recipe embraces the lively flavors of the Mediterranean. Packed with garlicky spinach and bell peppers, this heart-healthy egg dish is hard to beat.
Recipe yields 8 servings
In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook for 1 minute, or until the garlic is fragrant. Add the spinach and cook until the spinach is wilted. Set aside.
Preheat the oven to 375°. In a large bowl, whisk together eggs and milk. In a small skillet, heat the remaining 1/2 tablespoon oil and sauté the red bell pepper until slightly softened. Season with the salt and black pepper to taste. Remove from heat. Stir in the spinach and feta.
Lightly coat a 9-inch deep pie pan with non-stick cooking spray. Add the vegetables to the pan. Pour the egg mixture into the pan. Top with the reserved diced bell pepper.
Place pan in oven and bake until top is golden and center is set, approximately 40 minutes.
Let cool slightly before serving.