This spinach frittata is an easy, healthy recipe that is quick and easy to make. It's a delicious and nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit, and enjoy.Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 PRINT RECIPE: https://cleananddelicious.com/spinach-frittata/Chapters0:00 Intro0:30 Pre-Heat Oven0:40 Prepping Ingredients1:45 Mixing Ingredients3:02 Cooking the Ingredients5:12 ServeINGREDIENTS & PRODUCTS USED + MENTIONED:12-Inch Lode Cast Iron Skillet: https://amzn.to/3la7xLXGlass Mixing Bowls: https://amzn.to/30GCPAuWEBSITE: https://cleananddelicious.com/INSTAGRAM: https://www.instagram.com/clean_and_d...FACEBOOK: https://bit.ly/2XvSjVhPINTEREST: https://www.pinterest.com/danispies/TWITTER: https://twitter.com/DaniSpiesSPINACH FRITTATA1 tablespoon coconut oil8 eggs8 egg whites* (1 cup)3 tablespoons organic 2% milk, or any milk you prefer1 shallot, peeled and sliced into thin rings1 cup baby bell peppers, thinly sliced into rings5 ounces baby spinach, roughly chopped3 ounces feta cheese, crumbledsalt and pepper to tasteINSTRUCTIONSPreheat the oven to 400ºF.In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.Heat a 12-inch cast-iron pan or sauté pan over medium-high heat. Add coconut oil.Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.Add in chopped spinach. Stir together and cook until the spinach is just wilted.Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.Once the frittata is cool enough to handle, slice, and enjoy!NOTESIf you prefer, you can omit the egg whites and use 12 whole eggs for this recipe. I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.NUTRITIONAL ANALYSISServing: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mgPRINT RECIPE: https://cleananddelicious.com/spinach-frittata/Disclaimer: product links may include affiliate links.#spinachfrittata #healthyfrittatarecipe #vegetablefrittata