Greek-Inspired Frittata

Created and photographed by: Anne Watson

Time: 40 minutes
Serves: 6

Need a one-pan meal for an easy, nutritious, and delicious breakfast? This Greek-inspired frittata is packed with protein and loads of flavor that'll satisfy a hungry family (even if they're not morning people).

Ingredients:

• 3 garlic cloves, minced

• ½ cup red onion, diced

• 1 ½ cups baby spinach, roughly chopped

• 1 cup cherry tomatoes, sliced in half

• ¼ cup red bell pepper, diced

• One 2-ounce can sliced black or kalamata olives, drained

• ½ cup crumbled feta cheese, plus extra for garnish

• 2 tsp chopped fresh oregano, or 1 tsp dried, plus extra for garnish

• 1 tsp sea salt

• ½ tsp ground black pepper

• 6 eggs

• 1 cup milk

• 2 TBSP olive oil, plus extra for drizzling

Directions:

Preheat the oven to 350 degrees, then in a large bowl, whisk together eggs and milk. Stir in feta cheese and set aside.

In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat, add onion and saute until soft (3-4 mins). Add the garlic and spinach, then saute until fragrant (1 min). Add in the tomatoes, red bell pepper, olives, oregano, salt, and pepper. Heat through for 1-2 mins more

Lower heat to medium and pour in the egg mixture and cook for 3-4 minutes just until eggs begin to set. Carefully move the skillet from the stove into the preheated oven and finish cooking for an additional 15-20 minutes.

Remove from oven, allow to cool 5-10 minutes before garnishing with extra oregano, feta, and olive oil. Slice and enjoy!