Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 red bell pepper, diced
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 oz feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper, cooking until they soften and become translucent, about 5 minutes.
  2. Stir in the baby spinach and cook just until it wilts.
  3. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with oil or butter.
  4. Scatter the sautéed vegetables, halved cherry tomatoes, and sliced olives evenly across the bottom of the baking dish.
  5. In a large mixing bowl, whisk the eggs, milk, oregano, salt, and pepper until the mixture is pale yellow and bubbly.
  6. Pour the egg custard slowly over the vegetables and sprinkle the crumbled feta evenly across the top.
  7. Bake for 30–35 minutes until the center is set and the edges are deep gold.
  8. Garnish with chopped fresh parsley before serving.