Serves 4
Preparation time 10 Minutes
Cooking time 15 Minutes
Ingredients
8 large eggs
2 tbsp fresh greek oregano chopped
1 cup fresh baby spinach chopped
2 tbsp 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
Method
1. Preheat oven to 350°F
2. Whisk eggs in a large bowl with oregano and spinach. Set aside
3. Place a large 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
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