Greek Frittata Pizza

Preheat oven to 425°F.

Heat a nonstick skillet over medium heat with EVOO, 2 turns of the pan. Add garlic and scallion whites, and swirl a minute. Add spinach and heat through; season with salt and pepper. Add lemon juice and remove pan from heat to cool.

In a mixing bowl, whisk the eggs with salt, pepper, feta cheese and cooled spinach mixture.

Return skillet to stove and add remaining EVOO, 2 turns of the pan. Add the egg mixture and let the eggs settle and begin to firm up a bit. Transfer to oven and bake about 10-12 minutes to set the eggs slightly on the top but do not cook until firm and puffed. Remove the frittata from the oven and top with tomatoes, mozzarella, olives, scallion greens and oregano. Return pan to oven and bake until bubbly and brown, another 10-12 minutes.

Let stand a few minutes to settle then top pizza with chili flakes, parsley and basil to serve.


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