Mediterranean Fritatta

Photo: Shannon Morehouse

Ingredients

6 eggs

4 cloves garlic, minced

4 red potatoes, cubed

2 teaspoons dried mint

1 can artichokes, quartered

1 red pepper, diced

handful of Kalamata olives, chopped

3 cups fresh organic spinach

2 tablespoons olive oil

sea salt and pepper to taste

4 ounces sheep feta

Preparation

Chop the potatoes and then boil them for 10 minutes in a pot of water, until they are just about tender. While they are boiling, chop all other veggies. Drain the potatoes.

Heat 1 Tablespoon of olive oil on an iron skillet over medium heat. Add the garlic. Saute for one minute. Add the potatoes and stir frequently for about 12 minutes or until they become almost crispy. Add the chopped red peppers and artichokes, stir for 5 minutes or until the peppers start to become soft. Add the mint, olives, and spinach. Stir well until spinach wilts. Add sea salt and pepper to taste. Remove veggies from pan.

Beat eggs. Heat the second tablespoon of olive oil in the same iron skillet. Add eggs. Let cook over medium heat until eggs begin to solidify by top is still slightly liquefied. Pour vegetables over the eggs. Sprinkle with feta. Place skillet under your broiler for 5 minutes.