Red pepper feta frittata from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (page 205) by Jeanine Donofrio

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • teandoranges on January 18, 2018

    The coconut oil gave it an odd taste. I subbed regular milk for almond, and only used half the spinach, as two cups seemed ridiculous. I used a sheep's milk feta from trader joe's. I think I prefer cow's milk feta. The roasted red pepper seemed to make it too wet. Pretty underwhelming overall.

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