Greek Frittata

I ate at Yolk restaurant in Chicago this past July and had their Bleu Bayou frittata - HEAVENLY! I usually make greek omelettes, but then decided to try my hand at a frittata. 

WARNING: I ruined my cast iron skillet because I didn't season it well enough. You will need a skillet that is oven-proof.

4 eggs

salt and pepper to taste

4 oz diced grape or sweet cherub tomatoes

1/2 onion, chopped

2 garlic cloves, minced

dash of red pepper flakes

1 large handful of spinach

4 oz feta cheese

1. Whisk eggs and salt and pepper in a measuring cup.

2. Heat a well seasoned oven-proof skillet over medium heat. Saute tomatoes, onion and garlic in 3 Tbsp olive oil for 2 minutes. Add egg mixture, red pepper flakes, spinach, and cheese and stir to combine. Allow eggs and veggies to cook for 5 minutes, or until the top appears to be hardening.

3. Place skillet in a low heat broiler for 3-5 minutes or until the frittata is brown on top.

4. Allow frittata to cool for 3 minutes then cut and serve as pizza slices. Or eat it out of the skillet. I won't judge.