My Big Fat Greek Frittata

• 12 large eggs
• 4 ounces feta cheese, crumbled (1 cup)
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried oregano
• salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 large garlic clove, minced
• 1 (10 ounce) package frozen leaf spinach, thawed, squeezed dry, and chopped
• 6 ounces ham, cut into small dice

1. Adjust oven rack to middle position and heat oven to 400 degrees F.
2. In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
3. Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
4. Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.

eggs, feta cheese, parmesan cheese, oregano, salt, olive oil, garlic, ham

Taken from www.food.com/recipe/my-big-fat-greek-frittata-435030 (may not work)