Spinach and Feta Frittata

I saw this in the Food Network June mag., and amended it a bit. Sounds GOOD to me on a rainy morning:

1 red bell pepper
4 T/ EVOO
1 bunch scallions, sliced
1 5 oz. package baby spinach
Sea Salt*
Lemon Pepper*
1/2 t. chopped fresh lemon thyme*
8 large eggs
4 T. Panko bread crumbs (seasoned)*
1/2 cup crumbled feta

Preheat oven to 450. Place the pepper directly on stove top gas burner over high heat and char all sides, turning with tongs about 5 mins. (if you do not have a gas stove, you can do this on a baking sheet under the broiler - watch carefully*). Transfer pepper to a med. bowl, cover tightly with plastic wrap, and let sit 10 mins. Meanwhile, heat 2 T. olive oil in a med. nonstick ovenproof skillet over med.-high heat. Add the scallions, and spinach, and cook - stirring, until wilted; about 4 mins. Stir in 1/4* t. salt, and lemon pepper to taste; remove from heat. Whisk the eggs, 2 T. breadcrumbs, 3/4 cup water, and 1/4* t. in a large bowl. Add the egg mixture, feta, and thyme to the skillet and stir to combine. Sprinkle with the remaining 2 T. breadcrumbs. Transfer the skillet to the oven, and bake until the frittata is set, and he top is golden, about 15 mins. When you start to smell it - CHECK IT!* While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds, and slice into strips. Toss with the remaining 2 T. olive oil, and S&P to taste in a bowl. Slide the frittata onto a serving plate, and cut into wedges. Serve with the roasted pepper. I would serve this with sauteed/fried in butter potatoes (adding sweet white onion, Johnny's Garlic Spread, and fresh chopped rosemary). Also Tuscan melon slices. SWEET!!!!!

Keep your chin up on this dreary morning cuz, "What if Blessings come in rain drops?"

Love,

MM