A family friendly egg dish loaded with Greek flavors...perfect for breakfast, lunch and dinner!
Yield:Serves 4
Ingredients
8 large eggs
2 tablespoon fresh Greek oregano, chopped
1 cup fresh baby spinach, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 14 ounce can of artichoke hearts, quartered
1 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled
Salt and pepper to taste
Directions
Preheat oven to 350 °F.
Whisk eggs in a large bowl with oregano and spinach. Set aside.
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.
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.
