* 1 Tbsp olive oil, plus 1 Tsp
* 1 large red pepper, cut into thin strips
* 1 1/2 Tbsp fresh tarragon or thyme, finely chopped
* 6 oz. baby spinach or regular spinach, ends trimmed
* Salt and freshly ground black pepper
* 8 large eggs
* 1 Tbsp low-fat milk
* 2 Tbsp parsley, finely chopped
* 2 1/2 oz. goat cheese, such as Ile de France, crumbled (Brie can also be used)
* Preheat oven to 425˚F. In a large, heavy 10-inch skillet, heat 1 tablespoon of the olive oil over low heat. Add the pepper strips and ½ tablespoon of the tarragon and cook, stirring, about 5 minutes, or until tender. Remove to a plate.
* Add the remaining teaspoon of oil to the skillet and place over moderate heat. Add the spinach, salt and pepper and cook, stirring, for 4 minutes, or until soft. Remove half of the spinach to a plate and keep the remaining half in skillet.
* Meanwhile, in a bowl, vigorously whisk the eggs with the milk, parsley, the remaining 1 tablespoon of tarragon, salt and pepper. Add the eggs to the skillet on top of the spinach and remove from the heat. Scatter the goat cheese, remaining spinach and the peppers on top of the eggs and place on the middle shelf of the oven.
* Bake for about 10 to 13 minutes, or until puffed and the egg looks cooked; there shouldn’t be any “wet” looking egg left. Remove from oven and serve hot or at room temperature. Serves 6.