Mediterranean Herb Frittata with Roasted Tomatoes

Preheat oven to 400°F (200°C).

Place 2 cups of cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 10 minutes until slightly blistered.

While tomatoes are roasting, dice 1/2 medium red onion and 1 medium red bell pepper. Mince 2 cloves of garlic.

Chop 1/4 cup fresh basil, 1 tablespoon fresh oregano, and 1 teaspoon fresh thyme.

In a large bowl, whisk together 8 large eggs, 4 large egg whites, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat a 10-inch oven-safe skillet over medium heat. Add the remaining 1 tablespoon of olive oil.

Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Add 2 cups of fresh spinach to the skillet and cook until just wilted, about 1 minute.

Pour the egg mixture into the skillet. Sprinkle the chopped herbs and 1/2 cup of the feta cheese evenly over the eggs.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Add the roasted tomatoes on top and sprinkle with the remaining 1/4 cup feta cheese.

Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is set and slightly puffed.

While the frittata is baking, toast 8 slices of whole grain bread.

Serve each portion of frittata with 2 slices of whole grain toast, 1/4 cup Greek yogurt drizzled with 1/2 tablespoon honey.