INGREDIENTS
1 tablespoon extra-virgin olive oil
2 medium red bell peppers, chopped (about 2 cups)
¾ cup thinly sliced green onion (about 1 small bunch)
5 ounces roughly chopped spinach (about 5 cups)
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream or yogurt)
Several dashes of your favorite hot sauce, like Cholula
½ teaspoon fine salt
10 twists of freshly ground black pepper
4 ounces (1 cup) crumbled feta or goat cheese
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.
