Red Pepper and Spinach Frittata

Red pepper and spinach frittata

My dearest friend Anne Marie, who was my university room mate, came over for a quick visit while she was in Calgary over the weekend.  It was such a treat to get even an hour with her, so I cooked us up a sweet red pepper and spinach frittata and served it with bacon and ripe tomatoes from my balcony garden.  We drank tea, played with the baby and caught up on each other’s lives. Even though we see each other very sporadically, we never skip a beat. A visit with Anne Marie always feels like I just saw her yesterday.

Red Pepper and Spinach Frittata

The frittata was adapted from a recipe out of “Giada at Home” by Giada de Laurentis, Clarkson/Potter Publishers, 2010

8 large egg whites

1/2 cup half and half

1 red pepper cut thinly into strips

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 teaspoon of chili powder

2 handfuls of fresh spinach

Preheat oven to 350 degree Ferenheit. Whisk egg whites until fluffy, 30 seconds. Add the cream, salt, pepper and chili powder. In an over proof skillet, saute the peppers until soft in a little bit of butter.  Add the spinach until wilted. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring, for 4  minutes. Place the skillet in the oven and bake for 10 to 12 minutes, until the frittata is set. Slide the frittata onto a platter and cute into wedges.

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