Tomato Spinach Frittata

This recipe is the perfect recipe for those nights when you don't have a lot of time to cook anything. It is simple and does not require a lot of preparation time. It is also great because you can substitute the tomato, spinach and pepper for other veggies or even meat, such as ham or bacon. I don't have a picture of this meal because the night I made it I had to run out the door to go to class.

Serving size 6-8
Preheat oven to 350°F

Ingredients
2 tablespoons olive oil
1 garlic clove, minced
6oz package fresh baby spinach or about 2-3oz frozen spinach
3 medium sized tomatoes, diced
1 cubanelle pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
12 large eggs, beaten or 6 large eggs + 1 cup All White egg whites
1/2 cup crumbled tomato basil feta cheese

Preparation
-Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat.

-Add garlic, and saute 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt. If spinach is frozen, defrost it in the microwave and add it to the skillet with the tomatoes

-Add tomatoes, cubanelle pepper, salt,and pepper to the skillet. stir frequently for 2 to 3 minutes. If using fresh spinach, make sure it is wilted before continuing to the next step.

-Add beaten eggs to the skillet and sprinkle with feta cheese. Cook on the stove for 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

4. transfer skillet to the oven for 12 to 15 minutes or until lightly browned.

I hope you find this recipe as simple and delicious as I did :)