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This richly flavored spinach and goat cheese frittata comes to us from Sunny-Side Up, a compilation of over 100 breakfast and brunch recipes by pastry chef, judge on Food Network's beloved Cake Wars, and bakery cofounder Waylynn Lucas. Complete with instructions for roasting your own red peppers, the recipe is one that you'll want to come back to again and again, no matter the occasion.
Find out where to get your copy of Sunny-Side Up here.
Excerpted (or Adapted) from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Photo credit: Aubrie Pick. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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.
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