Ingredients

1 tablespoon butter
1/2 cup tightly packed fresh spinach leaves
Salt and freshly ground pepper to taste
1 1/2 tablespoons julienne-cut, oil-packed , sun-dried tomatoes, drained
1/4 cup sliced Kalamata olives (see note)
1/2 tablespoon finely chopped garlic
1/4 cup crumbled feta cheese
3 eggs, beaten

Preheat broiler.
Heat an 8-inch nonstick omelet pan to medium heat. Add 1 tablespoon butter and when melted, add garlic and spinach. Stir until spinach is wilted, then add tomatoes and olives, and season with salt and pepper.
Add beaten eggs to pan, and using a heatproof rubber spatula or wooden spoon mix the eggs in the pan to combine all the ingredients and to cook the eggs. When it looks as if the eggs are beginning to set, stop stirring, top the frittata with the feta cheese, and place under the broiler to continue cooking. The frittata is done when the eggs are set, which should take about 3 minutes.
When done, remove pan from oven; using a rubber spatula, loosen the frittata from the pan and slide it onto a serving plate. Makes 1 or 2 servings.

Directions

Note: For milder flavor use sliced California olives.