The day after a labor-less day the last thing I want to throw at you is a time consuming meal.
So here's a frittata.
A really good one at that! My hubbster said it was the best one that I have ever made. Not too shabby coming from the egg-hater.
1/4 cup milk
4 cloves garlic
1 Tbsp olive oil
3 cups chopped spinach leaves
1/2 cup kalamata olives, coarsely chopped
2/3 cup roasted red peppers, chopped
1/2 cup crumbled feta cheese
1/4 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350 degrees.
Add oil to a cast iron or other oven-safe skillet and swirl to coat entire skillet (sides too). Heat over medium heat. Add garlic and saute until fragrant, 3 minutes. Add in spinach and cook until leaves have wilted, ~5 minutes. Add in olives and red peppers.
Whisk together eggs and milk, then add salt and pepper. Pour egg mixture into the skillet, sprinkle with feta cheese and allow to cook for ~5 minutes on the stove top.
Transfer skillet to the oven and allow to cook for 15-18 minutes, or until middle is set. Remove from oven and allow to cool for 5 minutes before cutting into wedges and serving.
Nutrition Info per 1/4 frittata: 239 calories, 17 g fat (12 g unsaturated), 15 g protein, 5 g carbohydrates, 1 g fiber