Sweet Pepper, Spinach & Cheddar Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or an 8x8-inch baking dish with the 1 tablespoon unsalted butter, or lightly spray with oil.

Wash bell peppers and spinach. Core and seed the bell peppers, then cut into 1/2-inch dice. Peel and finely dice the onion. Mince the garlic. Roughly chop the spinach if leaves are large.

Sauté peppers and onion

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced bell peppers and diced onion, and a pinch of salt. Sauté, stirring occasionally, until softened and edges begin to brown, about 6–8 minutes.

Add garlic and spinach

Add the minced garlic to the pan and cook for 30–45 seconds until fragrant. Add the spinach in batches, stirring until wilted. Cook until the mixture releases most of its moisture, about 2–3 minutes. Season with 1/4 teaspoon of the salt, 1/4 teaspoon black pepper, smoked paprika, and red pepper flakes. Remove from heat and let cool for 5 minutes.

Whisk eggs and milk

In a medium bowl, whisk together 6 large eggs, 1 cup milk, the remaining 3/4 teaspoon salt, and the remaining 3/4 teaspoon black pepper until combined and slightly frothy.

Combine vegetables and cheese

Stir the sautéed pepper-spinach mixture into the egg mixture. Fold in 1 1/2 cups shredded sharp cheddar, reserving about 1/4 cup for topping.

Pour into baking dish

Pour the combined mixture into the prepared baking dish, spreading vegetables evenly. Sprinkle the reserved 1/4 cup cheddar evenly over the top.

Bake

Place the dish in the preheated 375°F (190°C) oven and bake until the custard is set and the top is lightly golden, about 28–35 minutes. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Rest and garnish

Let the dish rest for 5–10 minutes to finish setting. Sprinkle with optional sliced chives and extra shredded cheddar if desired. Slice into 6 wedges and serve warm.