Mediterranean Herb Frittata with Feta

Preheat oven to 375°F (190°C).

Finely chop 1/2 medium red onion and mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes, pit and chop 1/4 cup of kalamata olives, and finely chop the fresh herbs (1 tablespoon oregano, 2 tablespoons basil, and 1 tablespoon dill).

In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Add 2 cups of baby spinach and cook until just wilted, about 1-2 minutes.

In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Stir in half of the feta cheese (about 6 tablespoons) and most of the chopped fresh herbs, reserving some for garnish.

Pour the egg mixture into the skillet over the vegetables. Scatter the halved cherry tomatoes and chopped olives over the top.

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

Sprinkle the remaining feta cheese on top and transfer the skillet to the preheated oven.

Bake for 12-15 minutes until the frittata is set in the center and lightly golden on top.

Remove from the oven and let cool for 5 minutes before garnishing with the remaining fresh herbs.

Slice into wedges and serve warm.