Portions: 02 Preparation time: 30 minutes

Frittata with feta and sun-dried tomatoes with cranberry in oil with herbs OLE!

• 5 eggs
• 2 tablespoons of milk
• Bunch of spinach
• 2 cloves of garlic
• Half of courgette
• Cherry tomatoes
• 80g od feta cheese
Dried tomatoes with cranberries in oil with herbs OLE!
• Ghee butter
• Italian seasoning
• salt & pepper

Preheat the oven to 180 Celsius degrees. Melt the ghee butter in a oven-safe non-stick skillet over medium heat. Add the garlic and sauté until softened. Add sliced courgette and cook until golden. Add the spinach and cook until wilted. In a separate bowl combine eggs with milk. Whisk until blended. Season with salt, pepper and herbs. Put vegetables aside on a plate and add one tablespoon of butter to the pan. Pour the egg mixture, add vegetables, cherry tomatoes halves, crumbles feta and Dried tomatoes with cranberries in oil with herbs OLE!. Cook just until the eggs whites begin to look set around the edges, around 5 minutes. Transfer the frittata to the oven and continue to cook for about 15 to 20 minutes, until set inside and golden brown outside.