Let's cook. And eat.

The inspiration came from a friend and the recipe from NYT Cooking with a few changes.  Mostly followed the recipe as is except I did not have peppers on hand and so I used a frozen stir fry blend and topped the dish with some Zatar spice right before breaking the eggs on top.  3   tablespoons extra-virgin olive oil 1   large onion, halved and thinly sliced 1   large red bell pepper, seeded and thinly sliced 3   garlic cloves, thinly sliced 1   teaspoon ground cumin 1   teaspoon sweet paprika ⅛   teaspoon ground cayenne, or to taste 1   (28-ounce) can whole plum tomatoes with their juices, coarsely chopped ¾   teaspoon kosher salt, plus more as needed ¼   teaspoon black pepper, plus more as needed 5   ounces feta, crumbled (about 1 1/4 cups) 6   large eggs   Chopped cilantro, for serving   Hot sauce, for serving   Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell ...

I love one pot meals. Mainly because they are fast and full, and I am lazy. This frittata could not be simpler. Oil in the pan, some garlic or onion (or both), sauté. Then some veggies - I used spinach and red pepper. To that I add some frozen tater tots or French fries. Some taco seasoning, salt, cumin powder, paprika to taste. After a few minutes, add in the lightly beaten/mixed eggs with salt. Cover and cook on medium heat. When it’s almost done sprinkle some cheese on the top and cover and cook some more.  Slice it up and serve with some salsa or guacamole. Yummo!