Frittata with spinach and feta cheese

Ingredients:

• 1 red bell pepper
• 4 tbsp. l. olive oil
• 1 bunch green onion, cut into rings
• 150 g of young spinach
• Coarse salt and freshly ground pepper
• 8 large eggs
• 4 tablespoons whole wheat breadcrumbs
• 1/2 cup crumbled cheese feta or cottage cheese

Preparation:

1. Preheat oven to 230°C (430°F). Place the bell peppers on a baking sheet, place them in the oven, and roast, turning, until charred, 5 to 10 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them rest for 10 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a skillet. Add green onions and spinach and cook, stirring, until the leaves are wilted, about 4 minutes. Season with 1/2 teaspoon salt and pepper to taste; remove the skillet from the heat. Crack the eggs into a large bowl and whisk them well. Add 2 tablespoons breadcrumbs, 3/4 cup water, and 1/2 teaspoon salt. Stir to combine.
   
   Pour the egg mixture and feta cheese into the skillet with the spinach and toss to combine. Sprinkle with the remaining 2 tablespoons of breadcrumbs. Place the skillet in the oven and bake until the frittata is set and the top is golden brown, about 15 minutes.
3. Peel the peppers, cut in half, remove the seeds, and slice the flesh into strips. Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper. Transfer the frittata to a serving platter and cut into wedges. Serve with the roasted peppers.