Ingredients:
- 8 eggs
- Kosher salt and freshly ground pepper
- 2 tsp. chopped fresh oregano, plus more for garnish
- 1/2 cup (2 1/2 oz./80g) crumbled feta cheese, plus more for garnish
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch (6-mm) strips
- 1 bunch broccolini, trimmed and sliced on the bias into 1-inch (2.5-cm) pieces
- 1 1/2 cups (1 1/2oz./45 g) firmly packed baby spinach
Directions:
Preheat a broiler.
In a large bowl, whisk together the eggs and lightly season with salt and pepper. Fold in the 2 tsp. oregano and the 1/2 cup (2 1/2 oz./80 g) cheese. Set aside.
In a skillet over medium heat, warm the olive oil. Add the bell pepper and broccolini and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes.
Pour the egg mixture into the pan and cook until the edges of the frittata begin to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilting it again, until the top is almost set, about 5 minutes.
Place under the broiler until the frittata puffs and becomes golden brown, about 1 minute.
Slide the frittata onto a cutting board and garnish with oregano and cheese. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.
Williams Sonoma Test Kitchen
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