red pepper and spinach fritatta

What a splendid weekend! We were able to eat in the garden, sail, and enjoy the simplicity of summer. This fritatta turned out perfectly. I used fresh herbs from the garden and fresh eggs from the farm. The chili sauce added a perfect amount of spice. And, the best part, you can use any vegetable in the fridge that is on the brink of being thrown out. A bit of goat cheese spinkled on top would be heaven.
Red Pepper and Spinach Fritatta (for 2)
2 cherry tomatoes, diced
1 cup fresh spinach
1/2 red bell pepper, diced
1 clove garlic, chopped
2 tbsp fresh cilantro, chopped
1 tbsp scallion, chopped
juice of 1/2 lemon
1 tsp sriracha
1/3 cup olive oil plus 1 tsp of olive oil
4 eggs
salt and pepper

Preheat oven to 450 degrees.
In small non-stick sautee pan, heat 1 tsp of olive oil. Add, tomatoes and red bell pepper.
Cook until tender, place in bowl and immediately add spinach.
In food processor, place garlic, cilantro, scallion, lemon juice, sriracha, and olive oil. Blend until smooth.
Wipe pan and add olive oil. Ensure all sides are greased. Heat.
Whisk four eggs and salt and pepper. Add to heated pan and cook for 3-4 minutes. The eggs should be set. *The best way to do this is to lift the eggs with a spatula while tipping the pan so the liquid will run underneath.*
After eggs are set but not fully cooked, turn off heat. Drizzle pepper coulis onto the eggs. Add spinach, tomato, red pepper on top. Place in oven for 7-10 minutes. The eggs will become slightly puffy.

Be sure to use an oven mitt when taking out of the oven~ Hot!!