Skillet Greek Frittata Bites (BREAKFAST/SNACK)

Preheat the oven to 375ºF. Wash, then small dice the tomato. Cut the roasted potatoes into 1/4-inch round slices. Place the oven-proof skillet on medium-high heat with 1 tablespoon of oil. Preheat the pan for 3 minutes, then carefully spread the sliced potatoes across the bottom. Cook for 2-3 minutes to begin browning the potatoes. Sprinkle with salt, then flip over to brown the other side.

Next, add the red pepper/onion blend. Cook for 2-3 minutes, then stir in the spinach and tomato; cook until the spinach is wilted. Lower the heat to medium.

Add 2 more teaspoons of oil to the pan, then pour in the frittata egg mix. Tilt the pan to spread the egg mix evenly across the bottom of the pan. Cook for 4-5 minutes, then sprinkle the feta cheese across the top. Transfer the frittata to the hot oven. Bake for 4-6 minutes or until the middle of the frittata is firm. Remove from the oven and let cool for 2 minutes prior to cutting. Turn off all heating elements.

Cut the frittata into wedges and place on plates. Chef's Tip: Once the frittata is cooked and cooled, cut it into desired serving sizes. Wrap well, then refrigerate or freeze. Reheat in the microwave for a quick breakfast or snack.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.