This is a variation of a classic Spinach and Pepper Frittata, with an added hit of chilli.
4 eggs, a small bag of spinach, 1 pepper, 1/3 chilli pepper, 5 cloves garlic, a dash of black pepper and salt.
Chop the pepper into small pieces , then fry with garlic and chilli. Cook the spinach, squeeze out the moisture, chop; then add to the pepper mix.
Beat 4 eggs, then add in the pepper/spinach mix. Cook on medium heat until underside is done. Then brown off the top under a grill.
Leave the frittata standing – its best eaten a room temperature.