Ingredients
1 1/2 cups whole milk
1/2 cup all-purpose flour
Coarse salt
12 large eggs
1 cup cooked spinach, squeezed of excess liquid
1 cup jarred roasted red peppers, sliced
1 cup grated Parmesan
Safflower oil, for parchment
Preparation
Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.
