I guess maybe this is technically a crustless quiche because it's made with a savoury custard rather than straight eggs. That said, it's prepared like a fritatta and it looks like a fritatta. So I'm calling it a fritatta.

I'm honestly surprised at how well this went over. Even the Kidlet liked it. Which was a bit surprising since she's be historically against both feta and olives. But she loved this! Personally, I felt like it was a little bland. I think it could've used a few more chili flakes. But it was still good even without the extra chili kick.

Greek Salad-Inspired Fritatta

Slightly adapted from Taste of Home

Ingredients

• 2 Tbsp. olive oil
• 2-3 cloves garlic, minced
• 1 small red onion, halved and sliced
• 1 medium tomato, diced
• 1/2 bell pepper, chopped
• 2 handfulls baby spinach, roughly chopped
• 1/2 c. sliced kalamata olives
• 1/2-3/4 c. crumbled feta
• 1/4 tsp. black peppercorns, ground
• 1/8-1/4 tsp. red chili flakes
• 6 large eggs
• 1 c. milk
• 1 tsp. dried oregano
• 1/4 tsp. coarse sea salt, ground

Directions

1. Preheat oven to 190°C (375°F).
2. Heat a 30cm (12") cast iron skillet over medium heat.
3. Add oil to hot pan.
4. Add garlic and onion and cook for a minute or two.
5. Add bell pepper and tomato and cook for 3-5 minutes.
6. Add spinach and cook until just wilted.
7. Remove from heat and stir in olives, feta, pepper, and chili flakes.
8. Beat eggs with milk, oregano, and salt.
9. Pour egg mixture into pan.
10. Transfer to oven and bake for 20 minutes.
11. Slice and serve with garlic toast.