Provencal Bellini Brunch

I just now realized why you make frittatas instead of quiche - they are soo easy! Tricolor tomato & spinach served in the pan, spicy lemon olives and bellini’s! I purchased these beautiful linens in Provence last summer. They bring pure sunshine on a cold Sunday.

10 eggs
3/4 cup milk
1.5 cup shredded cheese
1 cup spinach
1 cup tomatoes, chopped
salt and pepper
4 tbl butter

Directions: Combine eggs, milk and cheese. Whisk to combine. Place butter and tomatoes in large skillet to melt. Add spinach and then egg mixture, stir. Cover and cook on low for 15 minutes. Serve warm. 

For olives, marinate three different types {pick your favorite} in olive oil, garlic, sundried tomatoes, lemon slices and pepper.