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Frittata for Sunday Mornings

IMG 1385-300px8 eggs (from our chickens, of course)

1 small onion, chopped

1 package frozen chopped spinach or frozen chopped broccoli, drained well

   (This can be taken out the night before and left to thaw in the refrigerator.)

1 medium tomato, diced

4 ounces of feta cheese (goat feta, if possible)

½ sweet pepper, any color, diced

10-12 leaves fresh basil, chopped

Sea salt and freshly ground pepper, to taste

½ cup chopped pitted black olives, or 1 cup chopped mushrooms, if desired

 

Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Oil a cast iron skillet with olive oil (about 10-12 inch skillet is a good size), or you may use an ovenproof casserole dish about the same size. Pour mixture into pan. Bake in oven for about 30 minutes, or until frittata is slightly brown and puffy in the middle. Remove from oven and let cool a few minutes for easier cutting. Cut into wedges and serve.

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