• 2 teaspoons olive oil
• 7 cups fresh spinach
• 1 teaspoon fine sea salt
• 10 large Nellie's Free Range Eggs
• 3 tablespoons goat cheese
• Pinch of freshly ground black pepper
• 2 roasted red bell peppers (see notes)

• Preheat the oven to 375F.
• In a large ovenproof skillet, heat 1 teaspoon of the oil over medium heat. Add the spinach and 3/4 teaspoon of the salt. Cook until the spinach is wilted and the moisture is drawn out. Transfer the spinach to a colander and let it cool slightly, then squeeze out all the liquid and set the spinach aside on a plate.
• In a medium bowl, whisk the eggs until bubbly, then stir in the goat cheese, black pepper, and remaining 1/4 teaspoon salt.
• In the skillet you used for the spinach, heat the remaining 1 teaspoon oil over medium heat. Add the spinach and roasted red peppers and stir to combine. Reduce the heat to low and slowly pour the egg mixture into the skillet. Gently stir to combine and make sure everything is evenly distributed. Cook until the edges are set, a minute or so. Transfer the skillet to the oven and bake for 10-15 minutes, until the edges are golden and the center is set.
• Let the frittata cool slightly in the pan, then slide it onto a plate and cut it into slices. Serve hot!

Notes:

To roast your own red bell peppers, preheat the oven to 500F. Place 2 whole red bell peppers on a baking sheet and roast for 20 to 30 minutes, rotating the baking sheet halfway through the roasting time, until the skin is wrinkly, black, and charred. Remove the baking sheet from the oven, cover it immediately with foil, and let the peppers cool 10 to 15 minutes. Scrape off all the charred skin (if it's difficult to remove the skin, let the peppers cool a little longer) and remove and discard the stems and seeds. Chop the flesh of the peppers into small pieces.