Tomato, Basil, and Spinach Frittata

Petit-Takett

Ingredients:
1 cup of chopped tomatoes – cut in 1/8thʼs and then in 1/2 again
1 cup of onions – sliced into 1/2 rounds
1/ 3 cup chopped basil
1/2 cup fire roasted red, yellow or orange bell peppers, chopped coarsely
1/3 heaping cup of Greek Feta – crumbled
1 cup packed spinach – roughly chopped
1 tbs olive oil
10 eggs
1/8 cup whole milk
1/4 tsp salt
1/4 tsp pepper or to taste
*arugula
*lemon juice

Pre heat oven to 400 degrees
Sautée the onions and tomatoes in the olive oil on medium heat until they are tender – about 5 minutes.

Beat 10 eggs-  add milk.  Then mix in the rest of the ingredients, including the sautéed onions and tomatoes.  Mix well. Place in a buttered baking dish.  I used a 9.5 round pie plate. Bake at 400 for about 30 minutes.  If you stick a knife through the center it should come out clean. Serve a top a bed of arugula tossed in Lemon and olive oil. Serves 6.

Note – I like to use feta that is in water or brine better than the pre-crumbled feta.

* Optional