GREEK VEGETABLE FRITTATA

 

INGREDIENTS

SCALE

• 12 medium eggs, beaten
• ½ cup skim milk
• ½ cup feta cheese, crumbled + extra for garnish
• 1 cup cherry tomatoes, halved
• ½ cup red onion, diced
• ½ cup baby spinach, chopped
• 2 small or 1 medium zucchini, diced
• ¼ cup pitted kalamata olives, diced
• 3 cloves garlic, minced
• 2 teaspoons fresh oregano, roughly minced + extra for garnish
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil

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INSTRUCTIONS

1. Preheat oven to 350˚F. Heat olive oil in a large ovenproof skillet over medium high heat.
2. 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.
3. Add zucchini, tomatoes, olives, oregano, salt and pepper. Mix completely. Lower heat to medium.
4. 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.
5. 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.