Greek Fritatta (from RealSimple mag)

(serves 4)

3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt* (less)
1/2 teaspoon black pepper
1 5-oz. bag baby spinach
1 pint grape tomatoes, halved
4 scallions** (white and green parts), thinly sliced
8 oz. feta, crumbled

Heat toaster oven (if you don't have one a regular oven will work fine) to 350 degrees F. Add the oil to a 2-quart casserole and transfer to oven for 5 mins. Meanwhile, in a large bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta. Remove casserole dish from oven. Pour egg mixture in the casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 mins.

*I used the full amount of salt for this and it was a little salty, probably because of the feta. I'll use a bit less next time.
**my mom tells me that green onions and scallions are most likely the same thing :)