INGREDIENTS

• 8 large eggs 
• 2 tablespoon fresh Greek oregano, chopped
• 1 cup fresh baby spinach, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 1 14 ounce can of artichoke hearts, quartered 
• 1 cup Kalamata olives, pitted and chopped
• 4 ounces feta cheese, crumbled
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 °F. 
2. Whisk eggs in a large bowl with oregano and spinach.  Set aside. 
3. Place a large skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.  
4. Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.  
5. Remove from heat, cut into wedges and serve.