Potato: 100g (1 small, thinly sliced), Eggs: 150g (3 large), Spinach: 50g (2 cups, fresh), Feta cheese: 30g (2 tbsp, crumbled), Red onion: 30g (1/4 small, diced), Cherry tomatoes: 50g (1/4 cup, halved), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Heat 5ml olive oil in an oven-safe skillet over medium heat. 3. Add 30g diced red onion and cook until softened, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 100g thinly sliced potato and cook for 5-7 minutes, until slightly softened. 6. Add 50g spinach and cook until wilted, about 1 minute. 7. In a bowl, whisk 3 eggs with 1g dried oregano, 1g salt, and 1g black pepper. 8. Pour the egg mixture over the vegetables in the skillet. 9. Sprinkle with 30g crumbled feta cheese and 50g halved cherry tomatoes. 10. Cook for 3-4 minutes until the edges start to set. 11. Transfer the skillet to the oven and bake for 10-12 minutes, until the eggs are fully set. 12. Let cool for 5 minutes before slicing and serving.
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