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1
Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes.
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2
(If you don't have a gas stove, do this on a baking sheet under the broiler.)
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3
Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
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4
Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
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5
Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes.
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6
Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat.
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7
Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl.
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8
Add the egg mixture and feta to the skillet and stir to combine.
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9
Sprinkle with the remaining 2 tablespoons breadcrumbs.
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10
Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
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11
While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers.
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12
Cut the pepper in half, discard the seeds and slice into strips.
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13
Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl.
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14
Slide the frittata onto a serving plate and cut into wedges.
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15
Serve with the roasted pepper.
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16
Photograph by Antonis Achilleos
