1/2cupfrozen spinachdefrosted and drained of excess liquid
Preheat oven to 400 degrees. Grease a 9 inch pie pan or quiche dish with butter or olive oil.
Whisk up eggs, milk, salt, pepper, garlic powder, and oregano until well combined. Add in spinach, tomatoes, feta, olives, and mix well.
Pour egg mixture into prepared dish and bake for 18-20 minutes or until eggs are set.
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 in half.
Store 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.