Oven Frittata with Roasted Bell Peppers and Feta

They’re great as is for breakfast or dinner, but if I’m serving it for dinner I like to add a salad. From start to finish you can have dinner on the table in 20-30 minutes depending on what ingredients you use. This particular frittata only takes 30 minutes, and you can assemble a side salad while it bakes in the oven.They’re great as is for breakfast or dinner, but if I’m serving it for dinner I like to add a salad. 

Difficulty: Easy
Time of Preparation: 30 mins
Time of Cooking: 40 mins
Doses for: 4 people
Cost : $/$$/$$$

Ingredients:

• 1/2 can Sogno Toscano Roasted Bell Peppers
• 200 g of Feta cheese
• 6 eggs
• 300 g of spinach
• 40 g of Sogno Toscano grated parmesan
• 12 pitted black Riviera olives
• salt
• Pepper

Preparation:

1. Place the peppers on the oven tray covered with wax paper and toast them under the grill until the skin begins to detach from the pulp. Transfer the peppers to a bowl, cover them and let them cool.
2. Wash the spinach, put it in a pot with the washing water and a pinch of salt and cook them, covered, until they wilt. Drain them, cool them under running water, squeeze and cut them
3. Rinse the feta under running water, dry and crumble it.
4. Break the eggs in a bowl, with a fork beat them lightly with grated parmesan and a pinch of salt. Add the peppers, feta and pitted riviera olives and mix. Cover a mold with parchment paper for 1.2 liter plumcakes, pour the mixture into it and cook the omelette in a preheated oven at 180 ° for 40 minutes. for 1.2 liter plumcakes, pour the mixture into it and cook the omelette in a preheated oven at 180 ° for 40 minutes.
5. Extract the pan from the oven and let the omelette cool. Serve it sliced accompanied by a salad.