SPINACH AND BELL PEPPER FRITTATA
Adapted via Gourmet
Serves: 8 to 10 (as an entrée), or 12 to 14 (as an appetizer)
♦ 2 large bell peppers, cut into 1/4-inch-wide strips
♦ 3 shallots, minced
♦ 1 (9-oz) bag baby spinach (about 6 cups)
♦ 3 scallions, cut into thin slices
♦ 2 cloves garlic, minced
♦ 1 tablespoon unsalted butter
♦ 10 large eggs
♦ 1/2 cup heavy cream
♦ 1 1/2 teaspoons salt
♦ salt freshly ground black pepper, to taste
Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. Add garlic, cooking for an additional minute.
Meanwhile, steam spinach until just wilted – drain and dry completely; allow spinach and bell pepper mixture to cool slightly.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in the bell pepper mixture, spinach, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack.
Make ahead: Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.