Greek Frittata with Spinach, Grape Tomatoes & Feta

Directions

1. Rinse the spinach and dry it, then wash and halve the grape tomatoes.
2. Heat a skillet over medium heat.
3. Peel and dice the red onion; peel and mince the garlic.
4. Coat the bottom of the skillet with oil and cook the onion, stirring often, until softened (about 3–4 minutes).
5. In a medium bowl, whisk the eggs with oregano, salt, and pepper.
6. Preheat the oven to broil and position the rack about 4 inches from the heat.
7. Add garlic and tomatoes to the skillet and cook for 1–2 minutes, stirring to combine.
8. Add the spinach and stir until wilted.
9. Spread the mixture evenly in the skillet and pour in the egg mixture; as the edges set, lift them with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are firm but the top is still runny (6–8 minutes).
10. Sprinkle feta over the top and broil until the top is set (2–3 minutes).
11. Cut the frittata into wedges and plate to serve.