Spinach and Feta Frittata

Name: Spinach and Feta Frittata
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 large eggs; 1/4 cup whole milk or heavy cream; 5 oz fresh baby spinach (roughly chopped); 1/2 cup crumbled feta cheese; 1/2 small red onion (thinly sliced); 2 tbsp olive oil; 1 clove garlic (minced); 1/2 tsp salt; 1/4 tsp black pepper

An Italian-style open-faced omelet baked in the oven.

25 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, milk, salt, and black pepper until completely smooth and slightly frothy.

2
Heat the olive oil in a 10-inch oven-safe skillet (cast iron or stainless steel) over medium heat. Add the sliced red onion and sauté for 3-4 minutes until softened.
3
Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach in handfuls, tossing until it is just wilted.
4
Pour the whisked egg mixture evenly into the skillet over the vegetables. Do not stir, but gently shake the pan to distribute the eggs evenly.
5
Let it cook undisturbed on the stovetop for 3-4 minutes until the edges begin to set and pull away from the pan slightly. Sprinkle the crumbled feta cheese evenly over the top.
6
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is fully set and slightly puffed. Let it cool in the pan for 5 minutes before slicing into wedges.

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