Calabrian Pepper Frittata
2 Tbsp Olive Oil
1 Garlic Clove, minced
1/2 (6-oz.) Package Fresh Baby Spinach
1 Jar Bellisari's Calabrian & Sweet Tomato Fennel Spread
1/4 Tsp Salt
1/4 Tsp Pepper
12 Large Eggs, beaten
1/2 Cup Crumbled Goat Cheese
Preheat oven to 350° F. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.
Add garlic and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
Bake at 350 for 12 to 15 minutes or until set and lightly browned. Remove from oven and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.