1In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper. Cook over medium heat until softened and very fragrant. Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.
2In another bowl, whisk eggs, salt, red pepper, and pepper. Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.
3Add this to the skillet and cook over medium heat for about 3-4 minutes. As it is cooking, scrape the sides and bottom of the pan to move the egg around. When the eggs are mostly cooked but still a bit loose, cover with remaining cheese and put into a 400 degree oven.
4Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.
5Remove from the oven and let stand for about 5 minutes more to let the eggs set.
Doesn’t this frittata make you want to sit on your porch and watch the sun rise over the Smoky Mountains? This seasonal breakfast recipe has everything that your next brunch needs – protein-rich eggs, creamy cheese, and a hearty helping of squash.
Fresh herbs and veggies join forces with creamy goat cheese for the ultimate weekend brunch staple. This crowd-pleasing frittata is the perfect way to start your day, without the hassle of a fussy omelet or quiche.