Mediterranean Frittata

Recipe adapted from Nourish and Free.

Ingredients:

• 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
• 1/4 c. chopped red onion
• 2 1/2 c. fresh baby spinach
• 2 garlic cloves, minced
• 8 large eggs
• 1/4 c. cottage cheese
• 1/2 c. crumbled feta cheese, divided
• 1/4 c. julienned sun-dried tomatoes in oil
• Kosher salt and black pepper, to taste
• 2-3 TBSP chopped fresh parsley

Directions:

1. Preheat the oven to 350F.
2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

Mediterranean Frittata: