feta-spinach-frittata

🥘 Ingredients

• eggs
  8
• dried oregano
  1 tsp
• dried dill
  1/2 tsp
• black pepper
  1/2 tsp
• paprika
  1/2 tsp
• baking powder (optional)
  1/4 tsp
• kosher salt
• frozen chopped spinach (thawed and water wrung out)
  6 oz
• small yellow onion (finely chopped)
  1
• parsley leaves (chopped)
  1 cups
• mint leaves (chopped)
  3 tbsp
• garlic cloves (minced)
  3
• feta cheese (crumbled)
  3 to 4 oz
• whole milk
  1/4 cups
• extra virgin olive oil
  2 tbsp

🍳 Cookware

• cast iron skillet

1. 1

   Preheat your oven to 375°F.
2. 2

   Season the eggs in a large bowl by whisking together with dried oregano , dried dill , black pepper , paprika , and baking powder . Season with a pinch of kosher salt .

   eggs: 8, dried oregano: 1 tsp, dried dill: 1/2 tsp, black pepper: 1/2 tsp, paprika: 1/2 tsp, baking powder: 1/4 tsp (optional), kosher salt
3. 3

   Add the frozen chopped spinach , small yellow onion , parsley leaves , mint leaves , garlic cloves , feta cheese , and whole milk . Mix well to combine.

   frozen chopped spinach: 6 oz (thawed and water wrung out), small yellow onion: 1 (finely chopped), parsley leaves: 1 cups (chopped), mint leaves: 3 tbsp (chopped), garlic cloves: 3 (minced), feta cheese: 3 to 4 oz (crumbled), whole milk: 1/4 cups
4. 4

   In a cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough extra virgin olive oil to coat the pan. When shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about ⏱️ 4 minutes , allowing the bottom of the eggs to settle.

   extra virgin olive oil: 2 tbsp
5. 5

   Transfer the pan to the heated oven and bake the frittata until the top is firm and it doesn’t jiggle when shaken, about ⏱️ 8 minutes .
6. 6

   Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, with Mediterranean Cucumber Tomato Salad on the side if you’d like. Enjoy!