Spinach, Feta and Basil Frittata with Baby Heirloom Tomatoes

Frittatas are so easy to make and even easier to clean up. A few eggs, a little fresh basil, a handful of spinach and some feta cheese, that’s all you need to have a delicious and very satisfying meal. Chopped fresh baby heirloom tomatoes and black olives on the top are the perfect finishing touch. Deee-licous!

4 eggs
2-3 tablespoons of milk
1 tablespoon Extra Virgin Olive Oil
3 cloves of garlic, peeled and finely minced
1 cup of fresh baby spinach, stemmed and roughly chopped
3 green onions, sliced on a slant including some green tops
½ cup Greek feta cheese crumbled
Sea salt and freshly ground black pepper to taste
2 tablespoons fresh basil roughly chopped
3 or 4 baby heirloom tomatoes roughly chopped
2 tablespoons pitted and roughly chopped black Kalamata olives

Directions:

Preheat over to 350 F.

Whisk together eggs and milk and set aside. In an oven safe skillet heat the olive oil, add the spinach, green onions, salt and pepper, and cook on medium for 5-7 minutes until spinach has wilted. Now pour the egg mixture over the spinach and onions. Mix in some of the feta cheese and. cook for an additional 5 minutes on low heat until the eggs begin to set. Sprinkle the remaining feta over the top of the eggs and transfer the skillet to the oven. Bake for 5 minutes until the frittata is firm. Sprinkle a little fresh basil, some chopped baby heirloom tomaotoes and roughly chopped Kalamata olives with a bit of good Extra Virgin Olive Oil on the top. That is some fabulous healthy eating. Enjoy!