Spinach and Feta Frittata
An Italian-style open-faced omelet baked in the oven.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
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