Veggie Breakfast Frittata

• 2 tbsp extra-virgin olive oil
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• ½ small red onion, thinly sliced
• 2 cups packed baby spinach
• ¼ cup sun-dried tomatoes, chopped (not packed in oil)
• 1 clove garlic, sliced
• 10 large eggs, beathen
• Kosher salt and ground pepper

Optional: hot sauce

1. Preheat the oven to 375 degrees F
2. Heat the oil in a medium oven-safe nonstick skillet over medium-high heat.
3. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes.
4. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
5. Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper.
6. Stir gently to distribute the vegetables.
7. Bake until the eggs are set, 13 to 15 minutes.
8. Let stand for 5 minutes, then slice into 6 pieces.
9. Serve with hot sauce.
10. Refrigerate in an airtight container for up to 1 week.