Greek Style Frittata

8 large eggs

2 tablespoons fresh Greek oregano, chopped

2 tablespoons olive oil

1 clove garlic, minced

1 cup cherry tomatoes, halved

1 (14 ounce) can artichoke hearts, quartered

1 cup Kalamata olives, pitted and chopped

4 ounces feta cheese, crumbled

Salt and pepper

1. Preheat oven to 350°F.
2. Whisk eggs in a large bowl with oregano and spinach. Set aside.
3. Place a large Farberware® Dishwasher Safe Nonstick skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.
4. Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.
5. Remove from heat, cut into wedges and serve.