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Greek Veggie and Feta Frittata



– 12 large eggs – 1/2 cup Real California milk – 4 teaspoons chopped fresh oregano, plus more for garnish – 1 1/2 cups crumbled Real California Feta cheese, divided – 2 tablespoons olive oil – 1/2 red onion, diced – 2 small or 2 large zucchini, quartered lengthwise and sliced – 2 cloves garlic, minced – 1 teaspoon salt – 1 teaspoon freshly ground black pepper – 2 cups loosely packed spinach leaves, roughly chopped – 1 cups cherry tomatoes, halved – 12 pitted Kalamata olives, roughly chopped (optional) – shown without :Milk, Cheese, Feta, Eggs, Greek, Mediterranean, Jill Hough
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Prep time: 30 minutes

Cook time: 20 minutes

Preheat the oven to 350°F.

In a medium bowl, whisk together eggs, milk, oregano, and 1 cup cheese; set aside.

In an ovenproof 10- to 12-inch skillet or pan over medium, heat oil. Add onion and zucchini and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, salt, and pepper, and cook, stirring, until garlic is fragrant, 30 to 60 seconds.

Add spinach, tomatoes, and olives, if using, stirring just until spinach is a little wilted.

Add egg mixture and stir just a few times to evenly distribute vegetables. Cook without stirring until eggs start to pull away from the edges, 15 to 20 minutes.

Transfer the skillet to the oven and bake until eggs are set and top of frittata is golden brown, about 5 minutes.

Set aside to cool for 5 minutes (careful, the handle and pan will be hot). Sprinkle with remaining 1/2 cup cheese, garnish with oregano, and serve.

Serves 4 to 6.