This savory egg dish is a celebration of fresh vegetables, with diced onions, bell peppers, cherry tomatoes, and tender spinach leaves coming together in perfect harmony. Each bite offers a burst of vibrant flavors, accented by the subtle richness of our Oregano Infused Olive Oil and the creamy tang of crumbled feta cheese. Whether served for a leisurely weekend brunch or a quick and satisfying weeknight dinner, this frittata is a versatile and nourishing dish that's sure to delight your taste buds and transport you to the sun-drenched hillsides of the Mediterranean!

I N G R E D I E N T S :

• 8 large eggs
• 1/4 cup milk
• 2 tablespoons Rocky Mountain Olive Oil Oregano Infused Olive Oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 Tbsp Grind Spice Co Colorado Garlic Pepper
• fresh oregano leaves, for garnish

I N S T R U C T I O N S :

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, milk and Colorado Garlic Pepper until well combined. Set aside.
3. Heat the Oregano Infused Olive Oil in a 10-inch oven-safe skillet over medium heat.
4. Add the diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes.
5. Add the cherry tomatoes and spinach leaves to the skillet and cook until the spinach wilts, about 2 minutes.
6. Pour the egg mixture evenly over the vegetables in the skillet.
7. Sprinkle the crumbled feta cheese over the top of the eggs.
8. Let the frittata cook on the stovetop for about 5 minutes, until the edges start to set.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
10. Once cooked, remove the frittata from the oven and let it cool for a few minutes.
11. Slice the frittata into wedges, garnish with fresh oregano leaves and serve warm.