Mediterranean Frittata

Author: Ayeh Manfre

Cuisine: Mediterranean

Servings: 8

Time: Prep: 5 minutes Cook: 22 minutes Total: 27 minutes

Ingredients:

- 10 free-range eggs

- 150 g baby or English spinach

- 200 g cherry tomatoes

- 1 small red onion

- 60 g kalamata olives

- 60 g feta cheese

- 1 tablespoon extra virgin olive oil

- 1 teaspoon dried oregano

- Olive oil spray

Instructions:

1. Preheat oven to 220°C / 425°F. Spray an oven dish with olive oil, including sides and edges.

2. Prepare vegetables: halve cherry tomatoes, dice onion, halve olives, and roughly chop spinach.

3. Crack eggs into a large bowl and whisk until well combined.

4. Add olives and crumble in ¾ of the feta cheese.

5. Heat olive oil in a pan over medium heat and sauté onion until translucent.

6. Add cherry tomatoes and oregano; cook until lightly seared.

7. Add spinach and cook for 1 minute until just wilted.

8. Remove from heat and add vegetables to the egg mixture.

9. Stir gently so eggs do not scramble.

10. Pour mixture into prepared dish and spread evenly.

11. Crumble remaining feta over the top.

12. Bake for 22–25 minutes, until a toothpick inserted comes out clean.

13. Remove from oven and let rest 10 minutes before slicing and serving.