Greek Frittata

Enjoy this simple frittata as the perfect weekend brunch option packed in protein, flavor, and veggies!

Yields 2-3 Servings | Total Time 30 Minutes

Ingredients

• 5 pasture-raised eggs

• 1/2 cup cherry tomatoes - halved

• 1/2 red bell pepper - finely chopped

• 1/4 medium red onion - finely chopped

• 1 large handful fresh spinach - coarsely chopped

• 1/4 cup pitted kalamata olives - quartered

• 2 tbsp extra-virgin olive oil

• 1 1/2 tsp dried oregano

• 1/4 tsp red pepper chili flakes

• Salt & pepper to taste

• Optional: 1/4 cup Kite Hill ricotta cheese or raw goat cheese - crumbled

Preparation

1. Preheat your oven to 375F and crack & whisk the eggs into a large bowl. Season with salt & pepper.

2. Place a large non-stick skillet on medium low heat and drizzle with 1 tbsp of olive oil. Add in the red bell pepper and red onion and saute for 3-4 minutes, or until translucent and caramelized. Add in the spinach and tomatoes and cook for another minute. Transfer the veggies to a small bowl.

3. Add in the remaining olive oil and then pour in the whisked eggs. Cook for two minutes or until the bottom begins to set and then sprinkle over the cooked veggies, olives, oregano, chili flakes, and cheese, if desired.

4. Transfer to oven and cook for 5-7 minutes, or until just cooked through.

5. Slice and serve along with your favorite breakfast sides. I really enjoy it some avocado toast and berries for a complete breakfast.