Frittata with Feta Cheese and Roasted Pepper

8 eggs

¼ cup milk or light cream

1 roasted red pepper, sliced

¼ cup chopped Kalamata olives

2 oz (approx. ½ cup) feta cheese, crumbled

1 cup fresh spinach

2 tablespoons olive oil

salt

black pepper

Preheat the broiler. Place a rack at least one level below the top

  1. In a large bowl, beat the eggs, add milk, and ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix in the red pepper, olives, feta cheese, and spinach
  2. Heat an oven-ready skillet (such as cast iron) over a medium heat. When it’s hot, the olive oil. To test if the pan is hot enough, drop a bit of the egg mixture into the pan. If it sizzles, add all of the egg mixture into the pan
  3. As the egg starts to cook, gently pull the cooked egg away from the side of the pan, with a rubber spatula, and tip uncooked egg into that opening. Reduce the heat to low, and place a lid on top of the skillet. Cook for 5-10 minutes, or until there’s just a thin layer of uncooked egg on top. Check the eggs during this last step. If they appear overly browned, repeat the step with pulling the egg away from the side of the pan with the spatula, and tip the egg mixture into the opening
  4. When there’s just a thin layer of uncooked egg on top, remove the cover, and place the pan under the broiler. Let it cook for 1-2 minutes, or just until the top sets
  5. Allow the frittata to cool for at least 5 minutes before sliding it out of the pan
  6. Serve hot, room temperature, or cold

Makes 4-6 servings