Greek Frittata

My family/those who know me well would have a heart attack!  I ate eggs and LOVED it! It's vegetarian, low fat, easy, and very flavorful!

Greek Frittata
3 tablespoons olive oil (I used coconut oil, it's better for you and flushes fat)
10 large eggs (I use cage free. Vegetarian fed, no antibiotics or growth hormones, plus apparently they taste better!)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 5-ounce bag baby spinach
1 pint grape tomatoes, halved
4 scallions (white and green parts), thinly sliced
8 ounces Feta, crumbled

Heat toaster oven to 350° F.

Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.

Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta.

Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes. ( I had to bake mine for 40-50)

Yield: Makes 4 servings