Frittatas are the perfect healthy choice for a weekend breakfast or brunch, and this one is bursting with flavor! It all starts in a cast iron skillet on top of the stove and is then finished in the oven. If Greek flavors aren't your favorite you can certainly switch up the ingredients! Make it with potatoes and ham, with Italian sausage, tomatoes, and basil, or all veggie with zucchini, red bell peppers and basil, instead of the Feta, spinach, olives and tomato. The basic recipe of oil, onions, eggs, milk, salt and pepper remain the same. Just be sure that all of the added ingredients are already cooked to avoid a watery frittata! Serve with a fruit salad and a coffee cake or pastries (and maybe some Mimosas) for a totally delightful brunch! 4-6 servings

Preheat oven to 350-degrees.

3 Tablespoons olive oil

1/2 cup finely chopped onion

8 extra-large eggs

1/4 cup milk

1/2 cup frozen spinach that has been squeezed dry and chopped (measure after squeezing dry and chopping)

1 plum tomato, cored, seeds and liquid squeezed out, and chopped into small dice

1/2 cup crumbled Feta cheese

6 pitted Kalamata olives, sliced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Place a 8-inch cast iron skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onions and reduce the heat a bit and cook until the onions are soft and translucent.

While the onions cook, whisk the eggs just to break up well, then add the remaining ingredients and whisk until well combined. (Over-beating will cause the frittata to puff up too much, then fall and be very dense. Use a light hand!) Add the egg mixture to the skillet, stirring constantly. Cook for about 5 minutes or so, just until the egg mixture starts to leave the sides of the pan.

Place the skillet in the oven and cook until the eggs are set, about 15-17 minutes. Remove from the oven and allow to stand for about 5 minutes before slicing and serving.

(This dish can also be baked in a greased 11X7-inch baking dish, just pour the mixture into the dish after the mixture starts to leave the sides of the skillet. Bake as for the iron skillet, adjusting the baking time, as needed.)