Quick Veggie Frittata with Feta

Ingredients

• 6 large eggs
• 1/3 cup (about 60 g) feta cheese
• 1 tbsp olive oil
• 1/2 cup, diced bell pepper
• 1/2 cup, diced zucchini
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, diced onion
• 1 clove, minced garlic
• 1 cup fresh spinach(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/2 tsp dried oregano(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the bell pepper, zucchini, and onion; mince the garlic; halve the cherry tomatoes. If using spinach, measure it out.

2. 2

   Sauté vegetables (about 7 minutes): Heat olive oil in a nonstick skillet over medium heat. Add onion and bell pepper and cook 3 minutes. Add zucchini and cook 2 minutes, then stir in garlic and oregano and cook 1 minute.

3. 3

   Finish the veggie mix (about 3 minutes): Add cherry tomatoes (and spinach if using). Cook until spinach wilts and tomatoes soften, about 2–3 minutes. Spread vegetables evenly in the pan.

4. 4

   Cook the frittata (about 10 minutes): In a bowl, whisk eggs with feta, black pepper, and salt (go light on salt since feta is salty). Pour egg mixture over the vegetables. Cook on medium-low until edges set, about 6 minutes, then cover and cook until the center is set, about 4 minutes.

5. 5

   Serve: Let rest 2 minutes, then slice and serve hot.