Ingredients
1 tablespoon olive oil1 cup cherry tomatoes, halved2/3 cup finely chopped green pepper1/2 cup thinly sliced red onion2/3 cup chopped fresh spinach2 garlic cloves, minced1 cup crumbled feta cheese1/2 cup pitted Greek olives, sliced6 large eggs1 cup 2% milk1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/2 teaspoon salt1/8 to 3/4 teaspoon crushed red pepper flakes
Preparation
Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives.
In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables.
Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.
