Spinach & Feta Frittata

Ingredients:

1 medium shallot, dices

1/2 of a bag of fresh or baby spinach (about 6 oz)

8 eggs

Salt & pepper

1/2 cup feta cheese crumbles

1/2 cup water

2 tablespoons of whole wheat breadcrumbs (or gluten free breadcrumbs if preferred)

Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the shallots and sautee until translucent. Add spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 1/2 cup water and 1/2 teaspoon salt in a large bowl. Add feta and spinach mixture to the bowl and stir to mix. Return entire mixture to the skillet. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15-20 minutes, depending on size and depth of skillet.