Spinach and Three-Pepper Frittata with Seared Chicken Breast

Heat half the olive oil in a non-stick skillet over medium heat. Sauté the pepper and onion blend until soft and slightly charred, about 5 minutes.

Add the spinach and cook until just wilted. Stir in the diced grilled chicken breast to warm through.

Whisk the eggs in a small bowl and pour evenly over the vegetables and chicken in the skillet. Reduce heat to low, cover, and cook for 3-4 minutes until the eggs are just set and fluffy.

Meanwhile, serve the cooked rice on the side and plate the fresh diced apples.

Slide the frittata onto a plate. Serve warm with a crack of black pepper and enjoy the contrast of the savory, iron-rich greens with the sweet crispness of the morning apple.