Try eggs for dinner. Serve this frittata with a side salad and bread.

Nine Beaten Eggs

12 Ounces Of Baby Spinach

A Minced Garlic Clove

1/2 Cup Of Diced Fresh Tomatoes

1/2 Cup Of Crumbled Feta Cheese

Two Tablespoons Of Olive Oil

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

Into a pot large enough to hold 12 ounces of baby spinach, add 1/2 cup of cold water and a teaspoon of sea salt. Bring the water to a boil. Cook the baby spinach in the boiling water for three minutes. Remove the spinach and let it cool in a colander for five minutes. Using your hands, squeeze the spinach to get out as much of the excess water as possible.

Preheat the oven to 275 degrees.

Into a mixing bowl, add the beaten eggs, the spinach, the garlic, the tomatoes, the feta cheese, a teaspoon of sea salt, the black pepper, and the crushed red pepper flakes. Whisk this mixture gently until it is well blended.

Into a 12-14 inch non-stick skillet, add the olive oil and spread it out evenly. Heat the olive oil on medium high heat for three minutes until the olive oil begins to smoke. Add the egg mixture to the skillet making sure that the tomatoes and the spinach are equally distributed.  Without touching the egg mixture, let it cook for 4-5 minutes until the eggs are set around the edges.

Place the skillet in the pre-heated oven for 15-20 minutes until the eggs are set on top.

Cut into wedges and serve hot or at room temperature.