Ingredients:
6 whole eggs
1 cup of frozen chopped spinach (or fresh but I find baking with frozen spinach is actually better)
2 tomatoes, diced
1 onion, diced
1 heaping tbsp of minced garlic
1/2 tbsp of olive oil
1/2 cup of diced black olives (I used canned black olives, but kalmata olives would work well also)
1/2 cup of feta cheese
1 tsp oregano
1 tsp thyme
1 tsp parsley
Sprinkles of salt and pepper
Instructions:
1. Put frozen spinach in a medium saucepan with 1/4 cup of water and bring to a boil. Stirring to break up the frozen spinach until the spinach is thawed. Drain and set aside.
2. Add olive oil to saute pan and heat until shimmering.
3. Add garlic to saute pan and cook on medium heat until fragrant. Around 1 minute.
4. Add onions to the pan and saute until translucent. Around 3-5 minutes.
5. Add diced tomatoes, diced olives, oregano, thyme, and parsley to the onions and garlic. Cook for another few minutes.
6. Add drained spinach to the veggies. Continue to cook and mix for another 2 minutes. Sprinkle with salt and pepper.
7. In a small bowl, crack the 6 eggs and whisk until mixed.
8. Pour eggs into a glass pie dish sprayed with cooking spray.
9. Pour veggies into the eggs and mix.
10. Sprinkle feta into the veggies and eggs mixture and mix. Sprinkle salt and pepper one more time.
11. Bake in the oven at 400 F for 20-25 minutes until the middle of the frittata is no longer jiggly and the outer edges turn a golden brown.
12. Serve and enjoy!
