Spinach and Feta Frittata

What's better than breakfast for supper? Breakfast-type foods are on our menu often. They are easy to prepare and healthy too.

This frittata is one of our favorites. The leftovers will be great for Sunday morning breakfast!

Spinach and Feta Frittata

1/2 cup red onion, diced

1/2 cup green or red pepper, diced

14-16 oz. fresh spinach, chopped

1 cup mozzarella cheese, grated

8 eggs, beaten

1 tsp. dried oregano

4 ounces crumbled Feta cheese (I use reduced fat)

dash of fresh ground black pepper

Preheat oven to 350 degrees. Coat large saute pan with non-stick spray. Add onion and peppers and saute over medium high heat until onions are translucent. Add spinach and cook covered over low heat for another few minutes, until spinach is wilted. Spread this mixture over the bottom of a 9 or 10-inch glass pie plate, which has been coated with non-stick spray. Sprinkle mozzarella over top.

In a separate bowl, beat the eggs together with the oregano and feta cheese. Pour this over the ingredients in the pie plate. Sprinkle top with ground black pepper. Bake in oven for 35 to 45 minutes until golden brown.

Let the frittata sit for 10 minutes before serving.