Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 medium yukon potato, peeled & sliced and par-boiled
  • 6 eggs, mixed
  • handful spinach
  • 10 cherry tomatoes, halved
  • 10 olives, sliced or halved
  • 1 Tbsp capers, drained
  • ¾ cup (~ 3 oz)  crumbled feta
  • 1/4 tsp salt
  • pinch black pepper

Instruction

  • Preheat oven to 375F.
  • Grease a 8x8 (or similar) baking dish with olive oil.
  • Bring a medium pot of water to a boil and add sliced potatoes.  Cook ~ 6-8 minutes or until firm but done (remember you are going to bake it again so you want al dente).  Drain and set aside.
  • Mix the eggs and add a little salt and pepper.
  • In greased pan, layer the potatoes, spinach, tomatoes, olives, capers, and feta cheese. 
  • Add eggs on top of everything and gently push any ingredients sticking up into the eggs (it's ok if stuff is still sticking out, it will just get drier - see picture).
  • Place baking dish on a sheet pan in case your frittata fluffs up and spills over in your stove.
  • Bake at 375F for ~ 30 minutes or until set.  Broil in the last couple minutes (watching carefully that it don't burn) if you want the top a golden brown. 
  • Let cool and serve.  Happy eating!  Beckie