greek frittata

i don't have a photo for this recipe, but don't let that prevent you from giving it a try. this is a fast, easy mid-week dinner, and the fact that it falls into our "weekly vegetarian meal" makes it even better.

don't think for a moment though that the vegetarian label means it's not full of flavor. the banana peppers and feta cheese keep it tangy. serve this alongside a simple salad of mixed greens with your favorite low fat dressing for a healthy weeknight meal.

ingredients:
3 - 4 garlic cloves, minced
3 tablespoons olive oil
1 4 oz package of baby spinach leaves
1 8.5 oz can artichoke hearts (packed in water), roughly chopped
2 tablespoons banana peppers, roughly chopped
1 4 oz feta cheese, crumbled
12 eggs
red pepper flakes to taste (optional)

directions:
preheat the oven to 350.

heat the olive oil over medium high heat in a large oven-proof non-stick pan, add the garlic and saute until fragrant (about a minute). add in the spinach a handful at a time until it is all incorporated. stir with a spoon until all is wilted. add in the roughly chopped artichoke hearts and banana peppers and heat through.

meanwhile whisk all twelve eggs together in a large bowl. redistribute all of the items in the pan so that they are evenly distributed. pour the eggs over the top of the filling items and then top with the crumbled feta cheese. sprinkle red pepper flakes over the top (if you'd like a bit more spice).

cook on the stove until the bottom is set. you may need to pull up the edges of the frittata and tilt the pan so that the eggs can run under to the bottom. once the bottom is set, pop into the oven and cook until the top is set (about 10 minutes). enjoy!

notes:
easy, vegetarian, and gluten free! what more could a girl ask for? this is great for dinner, a lunch, or even breakfast. change the items you serve on the side to suit the meal you choose to serve.