Goat cheese lover? This is for you!

This richly flavored spinach and goat cheese frittata comes to us from Sunny-Side Up, a compilation of over 100 breakfast and brunch recipes by pastry chef, judge on Food Network's beloved Cake Wars, and bakery cofounder Waylynn Lucas. Complete with instructions for roasting your own red peppers, the recipe is one that you'll want to come back to again and again, no matter the occasion.

Excerpted (or Adapted) from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Photo credit: Aubrie Pick. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Directions

1. Preheat the oven to 375F.
2. In a large ovenproof skillet, heat 1 teaspoon of the oil over medium heat. Add the spinach and 3/4 teaspoon of the salt. Cook until the spinach is wilted and the moisture is drawn out. Transfer the spinach to a colander and let it cool slightly, then squeeze out all the liquid and set the spinach aside on a plate.
3. In a medium bowl, whisk the eggs until bubbly, then stir in the goat cheese, black pepper, and remaining 1/4 teaspoon salt.
4. In the skillet you used for the spinach, heat the remaining 1 teaspoon oil over medium heat. Add the spinach and roasted red peppers and stir to combine. Reduce the heat to low and slowly pour the egg mixture into the skillet. Gently stir to combine and make sure everything is evenly distributed. Cook until the edges are set, a minute or so. Transfer the skillet to the oven and bake for 10-15 minutes, until the edges are golden and the center is set.
5. Let the frittata cool slightly in the pan, then slide it onto a plate and cut it into slices. Serve hot!

Nellie's Notes:

To roast your own red bell peppers, preheat the oven to 500F. Place 2 whole red bell peppers on a baking sheet and roast for 20 to 30 minutes, rotating the baking sheet halfway through the roasting time, until the skin is wrinkly, black, and charred. Remove the baking sheet from the oven, cover it immediately with foil, and let the peppers cool 10 to 15 minutes. Scrape off all the charred skin (if it's difficult to remove the skin, let the peppers cool a little longer) and remove and discard the stems and seeds. Chop the flesh of the peppers into small pieces.