Classic Frittata with Feta, Olives, and Sun-Dried Tomatoes

Classic Frittata with Feta, Olives, and Sun-Dried Tomatoes
Taken from Cooks Illustrated Cookbook

A 10- Inch ovensafe nonstick skillet is a must for this recipe

1 Tbsp. extra-virgin olive oil
1 small garlic clove, peeled and smashed
1/4 c. oil packed sun-dried tomatoes, rinsed, patted dry and chopped coarse, oil reserved
1/4 c. black olives or green olives, pitted and minced
1 Tbsp. chopped fresh basil
1 Tbsp. minced fresh oregano
1 1/2 oz. feta cheese, crumbled (1/3 c.)
1/4 tsp. pepper
6 large eggs, lightly beaten

1. Adjust oven rack to upper-middle position and heat oven to 350.
2.  Heat oil and garlic in 10-inch oven-safe nonstick skillet over medium heat.  Remove garlic when it begins to color and discard.  Swirl skillet to coat with oil.  Stir in tomatoes, olives, basil, and oregano; toss to coat with oil and spread into single layer.
3.  Meanwhile, stir cheese and pepper into eggs.
4.  Pour egg mixture into skillet; stir lightly until eggs begin to set.  Once bottom is set, use thin heatproof rubber spatula to lift frittata edge closest to you.  Tilt skillet slightly toward you so uncooked eggs run underneath.  Return skillet to level position and swirl gently to evenly distribute eggs.  Continue to cook, about 40 seconds, then lift edge again, repeating process until top is no longer runny.
5.  Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata immediately once top is just set.  Run spatula around skillet edge to loosen; invert frittata onto serving platter.  Serve warm, at room temperature, or chilled.