INGREDIENTS

6-8 large eggs

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

2 cups baby spinach (2 ounces)

3/4 cup chopped green onions (scallion)

2 cloves garlic, minced

1 red pepper sliced thinly

2 tablespoons olive oil

INSTRUCTIONS

Preheat the oven to 400°F.

Beat the eggs and 1/2 teaspoon salt together in a small bowl; set aside.

Sauté the green onions, red pepper, and garlic for 2-4 minutes until soft. Pile the spinach into the pan and stir for 30 seconds to1 minute or until spinach wilts.

Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata from the oven. For a browned and crispy top, place the frittata under the broiler for a minute or two after cooking.

Cool in the pan for 5 minutes then slice into wedges and serve.