Roasted Red Pepper Egg Bake for 4

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions and sauté until translucent.
2. Stir in the minced garlic and diced roasted red peppers, cooking for 3-4 minutes until the peppers smell nutty and any excess moisture has evaporated.
3. Fold in the spinach until just wilted, then remove from heat.
4. In a large bowl, beat the eggs vigorously until frothy. Slowly whisk in the heavy cream, salt, black pepper, and smoked paprika until uniform.
5. Grease an 8x8 inch baking dish. Spread the sautéed vegetable mixture evenly across the bottom.
6. Pour the egg custard over the vegetables, tilting the pan to ensure total coverage.
7. Sprinkle the feta and parmesan evenly across the surface.
8. Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and the top is golden brown.
9. Garnish with chopped fresh parsley before serving.