Roasted Red Pepper & Spinach Frittata

Preparation

1. Thinly slice the peppers.
2. Crack the eggs into a bowl & beat until blended.
3. In a pan over medium-high heat, warm 1-2 tsp of olive oil.
4. Add the peppers & spinach. Season with salt & pepper.
5. Cook until the spinach is wilted which should take 2-3 min.
6. Spread the vegetables in an even layer and pour the eggs on top.
7. Reduce the heat to medium & cook without stirring until the eggs have set which should take 3-5 min.
8. Remove from the heat and drizzle the frittata with pesto.
9. Top with tomatoes if you wish.