Breakfast for Dinner

My husband has asked me to make eggs for dinner for ages, and I've always resisted. Finally, one night when I had almost no time to cook, I decided to give it a shot. OK, he was right (Did I just say that?). Eggs are not just for breakfast.

I served this very fluffy frittata alongside some baked veggie latkes, making it a sort of eggs and hash browns.

Greek Frittata
5 large pastured eggs
1/4 cup milk
salt and pepper, to taste
1 tsp. olive oil
1 tsp. safflower oil
1/2 bunch spinach, washed and dried well and trimmed of tough stems
10 grape tomatoes, halved lengthwise
10 fresh basil leaves
4 oz. crumbled grass-fed goat's milk feta

Preheat the oven to 350F. Preheat a 12" cast iron skillet on the stovetop over high heat.

In a mixing bowl, whisk together eggs, milk, salt and pepper. Add the oils to the skillet, spreading them evenly around the pan. When hot, add the egg mixture and reduce the heat to medium-low. Scatter the spinach, tomatoes and basil leaves around the pan. Allow the eggs to cook for 5 minutes. Sprinkle the feta around the pan, and cook for 2 minutes more.

Move the pan into the oven and bake for 10-15 minutes, or until springy to the touch. Cut into 6 wedges and serve hot.

Serves 2-3.