Spinach and Red Pepper Fritatta

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!