Veggie Frittata

• 1 1/2 tablespoons vegetable oil
• 1 shallot
• 2 cloves garlic minced
• 1 green bell pepper diced
• 1/2 diced tomato large
• 4 beaten eggs large
• 1 cup spinach chopped
• 3 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 cup italian blend cheese shredded

1. In 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.
2. In 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.
3. Add 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.
4. Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.
5. Remove from the oven and let stand for about 5 minutes more to let the eggs set.
6. Cut into wedges and enjoy!

vegetable oil, shallot, garlic, green bell pepper, tomato large, eggs, garlic salt, black pepper, red pepper, italian blend cheese

Taken from www.yummly.com/recipe/Veggie-Frittata-1691707 (may not work)