Greek Frittata

inspiration here

Michael is such a good photographer. I wasn't very optimistic about the picture of this, since in general, a lot of casseroles and mixtures tend not to photograph very well (despite being delicious!). But look how tasty that looks! Just looking at it now makes me want to dive in with a fork. Mmm.

1 tsp olive oil
1/2 onion, chopped
1 small potato, cubed
1/2 bell pepper, cubed
4 eggs
4-5 oz frozen chopped spinach, thawed (a little less than half a standard package)
1/2 cup crumbled feta
1 teaspoon dried oregano
salt and pepper

1. Heat up the oil, then start cooking the onion. After about two minutes, add the potato and bell pepper. Cook for another 5-7 minutes, or until everything's softened. Stir occasionally.

2. In another bowl, whisk the eggs and add the spinach, feta, oregano, and salt and pepper. Pour over the vegetables in the skillet and cook on low heat, covered, for about ten minutes, until the edges of the eggs are set.

3. Put the skillet in the oven under the broiler (on low) for a few minutes, until the top is puffed and browned. Let it cool for about 5 minutes, then serve!

Some notes: even a whole quarter of the pan here has under 200 calories. Needless to say, we polished off the entire pan between the two of us. If we make this again, we probably would increase the amount of vegetables and the amount of eggs. It was also hard to avoid over-cooking it. I suggest adding a little milk with the eggs to keep things fluffy, and it might also be good to be brave in stopping cooking before the eggs are completely dry, since they will continue to set up in the hot pan, even off the heat. But this was a tasty meal, and I really liked it. I'd say that if you made a big frittata and served it with a green salad and some crusty, buttered bread, this ought to be enough of a meal for anyone.