Spinach Frittata With Feta (Print Version)
Fluffy egg dish with fresh spinach and tangy feta, ready in 30 minutes
# What You'll Need:
→ Vegetables
01 - 5 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy and Eggs
04 - 6 large eggs
05 - 1/4 cup milk
06 - 1/2 cup feta cheese, crumbled
→ Spices and Seasonings
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp dried oregano
10 - Pinch of nutmeg
→ Oils
11 - 2 tbsp olive oil
# How to Make It:
01 - Preheat oven to 375°F.
02 - In an ovenproof skillet, heat olive oil over medium heat. Add the onion and sauté for 3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes.
04 - In a mixing bowl, whisk together eggs, milk, salt, pepper, oregano, and nutmeg. Stir in half of the crumbled feta cheese.
05 - Pour the egg mixture evenly over the spinach mixture in the skillet. Gently shake the skillet to distribute the ingredients.
06 - Sprinkle the remaining feta cheese evenly on top.
07 - Cook on the stove over low heat for 2 to 3 minutes until the edges begin to set.
08 - Transfer skillet to the preheated oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
09 - Let the frittata rest for a few minutes, then slice into wedges and serve warm or at room temperature.
# Expert Advice:
01 -
- It transforms a handful of simple ingredients into something that looks like it came from a Mediterranean cafe.
- The entire thing comes together in thirty minutes and dirties exactly one skillet.
- Leftovers taste incredible cold straight from the fridge the next morning.
02 -
- Do not skip preheating the oven because a cold oven means a rubbery texture in the middle.
- Use an ovenproof skillet or the handle will melt or crack when you transfer it.
- Opening the oven door repeatedly to check will drop the temperature and extend cooking time.
03 -
- Cook the spinach longer than you think because excess moisture is the enemy of a clean slice.
- Pulling the frittata from the oven when the center still has a tiny wobble guarantees a creamy rather than dry texture.