An amazing frittata that is suitable for a special dinner or a delicious breakfast on a lazy Saturday when there is time to indulge. Olives, vegetables, and cheese blend into a meal that is a combination of an omelet and a pie.
1/3 cup milk
1.5 cups chopped spinach
1/2 cup chopped dry tomatoes
1/2 cup chopped Clemente olives
1/4 cup crumbled feta cheese
Teaspoon Italian Spice Blend
1 tablespoon olive oil
Chopped leaves from 5 branches of basil
Preheat oven to 200C.
Spread olive oil on a deep pan suitable for the oven (without a plastic handle).
Whisk the eggs with a hand mixer until you get a really fluffy blend.
Stir in all the vegetables, cheese, and spices and spread in the pan.
Pour the eggs over the vegetables and stir a little.
Bake for 20-15 minutes.
Sprinkle over more feta or basil if you like.