A delicious way to start your day! Tip: prep the filling the night before, so in the morning all you have to do is add the eggs & cheese!

Recipe

• 1 large russet potato, peeled and cut into 1/2 inch cubes
• 2 cups spinach
• 1/2 large onion, chopped
• 1 red bell pepper
• olive oil
• 2 Tbsp butter
• 8 eggs
• kosher salt
• freshly ground black pepper
• 1/2 cup grated parmesan
• 5-6 slices of provalone

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1. Preheat the oven to 400 F. Coat bell pepper in olive oil and roast on a baking sheet for 30-40 minutes. Remove from oven and place in a medium bowl and cover. Let sit for 10-15 minutes.
2. Meanwhile, beat eggs, parmesan, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Set aside.
3. Melt butter in an oven-proof skillet, and cook potatoes over medium-high heat, tossing occasionally, 5 minutes. Reduce heat to medium and cover; cook for 3 minutes. Remove lid and return heat to medium-high and cook, tossing, until crispy and golden brown on all sides, about 3 minutes. Remove to a plate with paper towels. Season with salt.
4. Uncover bell pepper and remove skin, then chop. Set aside.
5. Return the skillet to medium-high heat, and add 1 Tbsp olive oil. Cook onion until softened and golden-brown around the edges, 8-10 minutes.
6. Add spinach to the skillet and cook until wilted, about 2 minutes.
7. Add chopped bell pepper and potatoes to the skillet and season with salt and pepper. Mix to combine the filling.
8. Reduce the heat to medium and pour the egg mixture into the skillet, then cover. Cook until almost set, 3-5 minutes.
9. Meanwhile, preheat the broiler. When the egg mixture is almost set, remove lid and lay provalone slices in a single layer on top of the frittata. Transfer to the oven and broil until cheese bubbles and browns in spots.
10. Remove fritatta from the oven, let cool slightly, then cut into slices & serve!

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