Bell Pepper and Spinach Frittata with Roasted Brussels Sprouts

Preheat oven to 190°C. Dice the bell pepper into small pieces and roughly chop the spinach. Trim and halve the Brussels sprouts, ensuring uniform size for even cooking.

Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and place in the preheated oven at 190°C for 20-25 minutes, shaking the pan halfway through, until golden brown and crispy on the edges.

Heat olive oil in an oven-safe skillet over medium heat at approximately 160°C. Add diced bell pepper and sauté for 3-4 minutes until slightly softened. Add chopped spinach and cook for another 2 minutes until wilted and vibrant green.

In a medium bowl, whisk the eggs with salt and pepper until fully combined and slightly frothy. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution. Sprinkle crumbled goat cheese evenly on top.

Cook the frittata on the stovetop over medium heat at 160°C for 2-3 minutes, until the edges start to set and lift slightly from the pan, indicating the base is beginning to cook through.

Transfer the skillet to the preheated oven at 190°C and bake for 12-15 minutes, until the center is fully set and no longer jiggles when shaken. The top should be slightly golden.

Remove the frittata from the oven and let it cool in the skillet for 5 minutes to firm up for easier slicing. Simultaneously, check the Brussels sprouts; they should be tender inside with crispy, caramelized edges. If needed, roast for an additional 2-3 minutes.