Niko's Special Skillet Recipe

Prep vegetables

Peel and finely dice enough yellow onion to yield 1/2 cup. Core, seed and dice the red bell pepper to yield 1/2 cup. Rinse and roughly chop the baby spinach so you have 2 cups loosely packed. Mince 2 cloves of garlic.

Heat a 10-12 inch ovenproof skillet over medium heat and add 1 tablespoon olive oil. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds, then add the spinach in batches, stirring until wilted, about 1–2 minutes more. Transfer the cooked vegetables to a bowl and set aside in the same skillet if there's space; otherwise leave them in the bowl for now.

Without wiping the skillet (if there's residual oil, that's fine), increase heat to medium-high. Add the Italian sausage (remove casing) and break it up with a spatula. Cook until browned and cooked through, about 5–7 minutes.

If the skillet released excess fat, spoon off all but about 1 tablespoon. Return the cooked vegetables to the skillet and stir to combine with the sausage. Reduce heat to medium-low.

Whisk eggs

In a mixing bowl, crack 6 eggs and add 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using). Whisk until frothy and combined.

Sprinkle half of the crumbled feta and half of the grated Parmesan evenly over the sausage-vegetable mixture in the skillet. Pour the egg mixture over the filling, tilting the pan so eggs distribute evenly. Sprinkle the remaining feta and Parmesan on top.

Cook the skillet on stovetop over medium-low for 3–4 minutes until the edges begin to set (the center will still be loose).

Preheat the broiler to high. Place the skillet on the middle rack (or 6 inches from the broiler) and broil for 3–5 minutes, watching closely, until the top is puffed and golden and a knife inserted near the center comes out mostly set. Alternatively, bake at 375°F (190°C) for 12–15 minutes if you prefer a gentler finish.

Remove the skillet from the oven using oven mitts and let rest for 3–5 minutes. Sprinkle chopped fresh parsley over the top. Taste and adjust seasoning with additional salt and pepper if needed. Slice into 4 portions and serve warm.