Description
This one pan greek frittata with spinach, tomatoes, kalamata olives, and feta cheese works for breakfast, lunch, and dinner! Plus, it's vegetarian and gluten free.
Ingredients
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- 12 medium eggs, beaten
- 1/2 cup skim milk
- 1/2 cup feta cheese, crumbled + extra for garnish
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup baby spinach, chopped
- 2 small or 1 medium zucchini, diced
- 1/4 cup pitted kalamata olives, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh oregano, roughly minced + extra for garnish
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 350˚F. Heat olive oil in a large ovenproof skillet over medium high heat.
- Add the red onion and cook for 3-4 minutes until somewhat softened. Stir in garlic and spinach, cooking for 1 more minute until garlic is fragrant.
- Add zucchini, tomatoes, olives, oregano, salt and pepper. Mix completely. Lower heat to medium.
- In a large bowl, whisk eggs together with milk and feta cheese. Add the egg mixture to the pan and cook for about 3 minutes, until the sides are set.
- Top with an extra pinch of pepper. Place the pan on a middle rack in the oven and bake for 20 minutes, or until the middle is set. Garnish with any extra oregano and feta cheese. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes