2 Tbsp extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
½ red onion, thinly sliced
2 cups packed baby spinach
¼ cup sun-dried tomatoes (not packed in oil), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving
1. Preheat the oven to 375ºF.
2. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
3. Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
4. Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2017 Television Food Network, G.P. All rights reserved.