I had farm fresh eggs in the fridge.
I had fresh spinach. I had ricotta and a touch of mozzarella. And, I had a red pepper to roast.
So, I made a thing: Toasted Oat Spinach Ricotta Frittata

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Toasted Oat Spinach Ricotta Frittata

Crust:
2 cups toasted oat cereal (Cheerios) processed into a fine crumb
8 Tbs. butter, melted

Filling:
2 Tbs. butter
1/2 yellow onion, finely diced
3 cups fresh spinach
sea salt and pepper
8 oz. whole milk ricotta cheese
1/2 cup whole milk mozzarella cheese, shredded
6 large eggs
1 red bell pepper, roasted**

**Dry roast the red pepper on an oven rack at 425 degrees for about 15 minutes, until the skin is bubbling brown. Turn half way through cooking. Once cool enough to handle, slice and remove the stem and seeds, chopping the pepper into 1″ pieces.

Preheat the oven to 425 degrees.
Combine the toasted oat crumbs and melted butter and press into the bottom of a pie plate.

In a large skillet, melt the butter and sauté the onion with salt and pepper until the onions become translucent. Add the spinach and stir until cooked and wilted.
Transfer to a large bowl and mix in the ricotta, mozzarella, additional salt and pepper, if need be, and then the eggs. Whisk together until thoroughly combined and then stir in the red pepper.

Bake for about 35 minutes, until bubbling.
Remove from the oven and allow to cool completely before slicing and serving.