Ingredients:

3 eggs

1oz roasted tomatoes (quartered tomatoes, toss with oil, galic, salt, pepper and roast in oven for 30-45 minutes at 300F

1oz kalamata olives

1oz chopped spinach

1oz diced onions

½ oz butter/oil mix

1oz basil pesto (basil, pinenuts, parmesan, olive oil, salt, pepper)

1oz feta cheese

1oz diced tomatoes

2ea peppercinis

Directions:

1. Heat tomatoes, olives, spinach and onions in small egg pan
2. Add eggs and let set. Flip frittata and cook for 30-45 seconds
3. Place feta and tomatoes on top of frittata
4. Squeeze basil pesto over entire frittata
5. Garnish with peppercinis