Description
My hubbster said it was the best frittata that I have ever made. Not too shabby coming from the egg-hater.
Ingredients
- 1 Tablespoon Olive Oil
- 4 cloves Garlic. Pressed And Finely Minced
- 3 cups Chopped Spinach Leaves
- ½ cups Kalamata Olives, Chopped
- ⅔ cups Roasted Red Bell Peppers, Blotted Dry And Coarsely Chopped
- 8 whole Eggs
- ¼ cups Milk
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- ½ cups Crumbled Feta Cheese
Preparation
Preheat oven to 350 F.
Add oil into a cast iron or other oven-safe large (10 to 12-inch size) skillet and swirl to coat entire skillet (sides too). Heat over medium heat. Add garlic and saute until fragrant, 3 minutes. Add in spinach and cook until leaves have wilted, about 5 minutes. Add in olives and red peppers.
In a large bowl whisk together eggs and milk, then add salt and pepper. Pour egg mixture into the skillet, and tilt the skillet to cover the entire bottom with eggs. Then sprinkle with feta cheese and allow to cook for about 5 minutes on the stove top.
Transfer skillet to the oven and allow to cook for 15-18 minutes, or until middle is set. Remove from oven and allow to cool for 5 minutes before cutting into wedges and serving.
Nutrition Info per 1/4 frittata: 239 calories, 17 g fat (12 g unsaturated), 15 g protein, 5 g carbohydrates, 1 g fiber
