¼cupjarred roasted red pepperschopped and patted dry
½cupfrozen spinachdefrosted and drained of excess liquid
Instructions
Preheat the oven to 400 degrees F. Grease a 9 inch pie pan or quiche dish with butter, olive oil, or cooking spray.
Place the defrosted spinach in a clean kitchen towel or cheesecloth and wring out all the excess water from the spinach.
In a large mixing bowl, gently whisk the eggs with the cream, salt, pepper, garlic powder, and oregano until the yolks are broken and everything is just combined. Don't overwork mix the eggs, or your frittata may become tough.
To the egg mixture, add the drained spinach, tomatoes, peppers, feta, and olives. Fold the mixture together until just combined.
Pour the egg mixture into the prepared pan and bake for 18-20 minutes or until eggs are set fully around the edges and the center is a bit wobbly.
Allow the frittata to cool slightly and then serve warm or at room temperature.
Notes
Tomatoes: Use Roma, vine-ripened, grape, or cherry tomatoes for this frittata. Just be sure if using Roma or vine-ripened tomatoes, you finely dice and seed the tomatoes. For cherry or grape tomatoes, simply cut them in half. Storage: Store the leftover frittata in a sealed container for up to 3 days. To reheat, cover a slice of the frittata with a dampened paper towel and microwave at 50% power for 45 seconds until just slightly warm.